Soups & Stews
This Hormel chili with beans copycat recipe delivers the exact smoky, spicy depth you crave in every bowl—without the canned shortcuts. I’ve spent years perfecting this version, and the secret lies in a slow-simmered blend of ground beef, kidney beans, and a precise spice mix that mimics Hormel’s signature tang.
The result? A rich, hearty chili with tender meat and beans that absorb all the flavors, just like the original. 🔥
What sets this recipe apart is the two-stage cooking method: first browning the beef for deep flavor, then simmering everything together until the beans are perfectly tender and the spices meld into a cohesive, smoky punch. No artificial additives here—just real ingredients that build layers of warmth and spice.
The texture is where it shines: creamy from the beans, hearty from the beef, and thick enough to stand up to crackers or cornbread on the side.
By the time you’re done, you’ll have a pot of chili so flavorful it’ll fool even the most loyal Hormel fans. The bold, slightly sweet heat balances perfectly with the savory beans, and the slow simmer ensures every bite is packed with depth.
This isn’t just a copycat—it’s a restaurant-quality upgrade you’ll want to make again and again. Let’s get cooking.
The best part? This recipe scales effortlessly for a crowd, and leftovers taste even better the next day. Serve it with shredded cheese, sour cream, or a sprinkle of green onions for the full experience. Here’s how to nail it every time.
Ingredients for hormel chili with beans copycat
Ground beef, kidney beans, and a precise spice blend deliver Hormel’s signature smoky depth—no shortcuts.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20 Lean-to-Fat Ratio) 🥩 | 2 lb | Chuck roast ground preferred |
| Kidney Beans (Canned or Dried) 🌿 | 2 cups | Drained, rinsed, or soaked overnight |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Onion (Yellow or Red) 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Smoked or mild variety |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Paprika (Smoked) 🌶️ | 1 tbsp | For authentic Hormel tang |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Bay Leaf (Dried) 🍃 | 1 whole | Removed before serving |
| Beef Broth (Low-Sodium) 💧 | 2 cups | Homemade or high-quality store-bought |
| Brown Sugar 🍯 | 1 tbsp | Light or dark variety |
| Apple Cider Vinegar 🍎 | 1 tbsp | For signature tang |
| Olive Oil 🫒 | 1 tbsp | For browning beef |
The ground beef is where the magic starts—80/20 ratio ensures rich flavor without excessive fat. Chuck roast ground works best, but pre-ground from Costco or Walmart is fine if labeled 80/20. Avoid leaner cuts, or the chili will taste dry. For the kidney beans, canned is convenient, but dried (soaked overnight) adds texture and depth. Trader Joe’s has the best canned variety—bright red, no weird additives. The tomato paste? Squeeze tubes are perfect**—no waste, and they keep for months in the pantry.
No smoked paprika? Substitute half the amount with regular paprika plus a pinch of liquid smoke—it’s a game-changer for that Hormel tang. Running low on apple cider vinegar? Balsamic vinegar works, but use half the amount. The brown sugar isn’t for sweetness—it caramelizes slightly during simmering, adding a subtle molasses note. For the beef broth, homemade is ideal, but Swanson or Pacific Foods low-sodium** are solid store-bought options. Fresh garlic and onion are non-negotiable here—frozen won’t cut it for this recipe.
This chili tastes even better the next day—reheat gently over medium-low heat, stirring occasionally. Keeps 4-5 days in the fridge, and freezes beautifully for up to 6 months. Portion into containers before freezing for easy lunches. The beans soften further overnight, soaking up all the smoky flavors. For serving, a sprinkle of sharp cheddar or green onions adds freshness. Leftovers? Double the batch—it’s that good.
Why You'll Love This Recipe
- I’ll be real: this recipe stretches my grocery budget hard. A pound of beef, a can of beans, and a tiny tube of tomato paste? That’s a full meal for four for under $10. And the leftovers? They taste just as good reheated the next day—proof that good food doesn’t have to break the bank.
- One-Pot Magic: The moment I brown that 80/20 ground beef with onions and garlic, the whole kitchen smells like a cozy diner. No extra pans, no fuss—just dump everything in one pot, stir occasionally, and let it simmer. That’s it.
- Deep, Rich Umami: Here’s what sold me—the tomato paste and kidney beans create this unexpected depth. The paste caramelizes just enough to give it that familiar Hormel tang, while the beans add hearty texture. It’s the kind of chili that makes you reach for seconds without thinking.
- Game for Any Gathering: Between us, this chili works for everything. Weeknight dinners? Check. Tailgate spread? Double check. Even my picky college-aged son asks for it when I bring it to the dorm. Serve it with crackers, over rice, or straight from the pot—no judgment here.
Step-by-step instructions for Hormel chili with beans copycat recipe
Here's how to recreate that iconic Hormel chili flavor from scratch—deep, smoky, and perfectly balanced.
🔥 Step 1: Brown the Ground Beef for Deep Flavor
Heat the 1 tablespoon olive oil in a large Dutch oven over medium-high heat. Add the 2 lb ground beef (80/20 lean-to-fat ratio) and break it up with a wooden spoon, letting it brown in batches if needed. You want the beef to develop a deep brown crust—this builds the rich foundation for your chili.
As the beef cooks, use a slotted spoon to remove it from the pot and set it aside. Leave the browned bits in the pot—they're packed with flavor. If the pot looks dry, add 1 tablespoon beef broth to scrape up those delicious browned bits. This step is where the chili gets its signature depth.
🍳 Step 2: Sauté Onions and Garlic Until Soft
In the same Dutch oven, add the 1 whole diced onion (yellow or red) and cook for 5-6 minutes until softened and translucent. You'll see the onions release moisture and collapse slightly—this is your cue to add the 4 minced garlic cloves. Cook the garlic for another 30 seconds until fragrant but not browned.
Here's the thing—if you let the garlic burn, it'll turn bitter. Watch it carefully and remove the pot from heat if needed. The onions should be tender enough to break down completely during the simmering phase, so don't overcook them now.
🥘 Step 3: Build the Chili Base with Spices and Tomato Paste
Return the browned beef to the pot and stir in the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 tablespoon smoked paprika, 1.5 teaspoons salt, and 0.5 teaspoon black pepper. Let the spices toast in the beef mixture for 1 minute—this activates their flavors and prevents that raw spice taste.
Add the 0.5 cup tomato paste and stir vigorously to combine. The mixture will look thick and pasty—this is normal. Pour in the 2 cups beef broth (low-sodium) and 1 tablespoon apple cider vinegar, scraping up any browned bits from the bottom. The vinegar adds that signature Hormel tang, so don't skip it.
⏰ Step 4: Simmer Until Thick and Flavorful
Add the 2 cups kidney beans (canned or dried) and 1 whole bay leaf (dried) to the pot. Bring everything to a gentle boil, then reduce heat to low and let it simmer uncovered for 45-60 minutes. Stir occasionally—this helps prevent the chili from sticking and ensures even cooking.
You're looking for a chili that thickens naturally as it simmers. If it gets too thick before the time is up, add 1-2 tablespoons water to loosen it. The beans should be tender, and the flavors should meld together beautifully. Taste and adjust seasoning—you might need a pinch more salt or a touch more vinegar to hit that perfect balance.
🍽️ Step 5: Finish with Brown Sugar and Rest
Stir in the 1 tablespoon brown sugar during the last 5 minutes of cooking. This adds a subtle sweetness that rounds out the flavors and mimics the canned version's complexity. Remove the bay leaf before serving—it's served its purpose and can be quite bitter if left in.
Let the chili rest for 10 minutes before serving. This allows the flavors to fully develop and the chili to thicken slightly. Serve it hot with shredded cheese, sour cream, or cornbread—just like the original. The result? A chili that's rich, smoky, and packed with authentic Hormel flavor.
Pro Tips For Making Hormel Chili With Beans Copycat
- Brown the Beef Slow: The first 10 minutes with the beef on medium-low heat are where the flavor happens—don’t rush it. High heat makes it gray and rubbery, and you’ll end up chasing that rich, caramelized taste later. Let it cook until it loses its raw color and starts breaking apart on its own.
- Rinse the Beans: Canned kidney beans taste like tin if you skip this. Drain them, rinse under cold water, and give them a good shake in the colander—you’re removing that metallic aftertaste that ruins the whole dish. (Yes, even the fancy brands need it.)
- Don’t Skip the Paste: That tomato paste isn’t just for color—it’s the glue. Spread it in the pot first, then cook it for 2 minutes until it darkens before adding anything else. This step deepens the flavor and prevents the chili from tasting thin or one-dimensional.
- Sweat the Onions: Cut the onion into ¼-inch slices and cook them in the beef fat for 8–10 minutes until they’re translucent and slightly sticky. Skipping this means your chili will taste raw and sharp, like someone dumped chopped onion into it at the last second. (And no, caramelizing isn’t necessary—just soft and sweet.)
Regional styles of this dish
Texas-Style Twist
For a bold Texas-inspired version, swap the kidney beans for a mix of pinto beans and black beans—about 1 cup each—and add ½ lb ground turkey alongside the beef. Increase the chili powder to 2.5 tablespoons and add 1 teaspoon of ground coriander for that Lone Star flair.
Serve with tortilla chips for scooping, and top with diced avocado and pickled jalapeños for freshness. 🌶️
Midwest Comfort Style
In the heartland, chili often includes ground pork or Italian sausage for extra richness. Replace ½ lb of the beef with Italian sausage (remove casing) and stir in 1 cup of diced tomatoes with the broth.
Add 1 teaspoon of dried oregano and ½ teaspoon of cinnamon (trust me, it works!) for a subtly sweet, meaty chili perfect with crusty bread or macaroni salad.
Southwest Fusion
Give this chili a Southwest kick by adding 1 diced bell pepper (any color) and 1 minced chipotle pepper in adobo (about 1 tablespoon) with the onions. Use 1 tablespoon of cumin and ½ teaspoon of cayenne for heat.
Top with sour cream, crumbled queso fresco, and sliced radishes for a vibrant, smoky-sweet contrast. This version is a crowd-pleaser at backyard BBQs! 🌵
Slow-Cooker Adaptation
For a hands-off approach, brown the beef in a skillet first, then transfer everything to a 6-quart slow cooker. Add ½ cup of water to help it simmer, and cook on LOW for 6-8 hours or HIGH for 3-4 hours.
The slow cooker enhances the smoky depth, making it ideal for weeknight meals or game day gatherings. Just stir occasionally and adjust seasoning at the end.
Spicy Cajun Version
Transform this chili into a Cajun-inspired dish by adding 1 teaspoon of filé powder (made from ground sassafras leaves) at the very end—this thickens the chili and adds an earthy kick.
Boost the heat with ½ teaspoon of cayenne pepper and 1 tablespoon of hot sauce (like Crystal or Tabasco). Garnish with green onions and hot sauce drizzle for a New Orleans-style finish. 💥
Nutrition facts
Frequently asked questions
Why does this chili taste different from store-bought Hormel?
This recipe uses real ingredients like 80/20 ground beef and smoked paprika instead of preservatives, creating deeper, more complex flavors. The slow simmer also develops a richer texture that canned versions can't match. The apple cider vinegar and brown sugar add authentic tang and sweetness that mimic Hormel's signature taste.
Can I make this chili in a slow cooker?
Brown the beef first, then transfer everything to a 6-quart slow cooker. Add ½ cup water and cook on LOW for 6-8 hours or HIGH for 3-4 hours. The slow cooker enhances the smoky flavors perfectly—ideal for game days or busy weeknights. Just stir occasionally and adjust seasoning at the end.
What if I don’t have smoked paprika?
Mix ½ tablespoon regular paprika with ½ teaspoon liquid smoke for a close substitute. The smoked paprika is key for Hormel's signature tang, but this combo works in a pinch. For extra depth, toast the regular paprika in a dry pan for 30 seconds before adding it.
How do I make this chili spicier?
Add ½ teaspoon cayenne pepper or 1 tablespoon hot sauce (like Crystal or Tabasco) during the last 5 minutes of cooking. For a smoky heat, include ½ minced chipotle pepper in adobo with the onions. Always taste first—adjust gradually to avoid overwhelming the dish.
Can I use dried beans instead of canned?
Yes! Soak 1 cup dried kidney beans overnight, then drain and rinse. Add them with the broth and simmer for the full 60 minutes—they’ll cook down to about 2 cups. For faster results, use the quick-soak method: boil beans for 2 minutes**, drain, then add back to the pot. Dried beans add extra texture and depth to the chili.