Soups & Stews
This Hormel chili no beans copycat recipe delivers the same deep, spiced flavor that made the original a pantry staple. The secret lies in slow-simmered ground beef, rich tomato sauce, and a precise blend of spices that create that signature warmth without beans.
I’ve perfected this version after years of testing—it’s the closest homemade match to the canned classic, with a thicker, more robust texture that stands up to any meal.
The foundation starts with browning ground beef until deeply caramelized, which builds that essential meaty depth. A touch of cocoa powder and molasses adds the subtle sweetness that balances the spices, while a slow simmer develops the flavors into something rich and complex.
This isn’t just chili—it’s a hearty, comforting dish that tastes like a restaurant-quality bowl, not a copy.
By the time you’re done, you’ll have a pot of thick, velvety chili with tender beef chunks swimming in a spiced tomato broth. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of smoky, sweet, and savory notes.
It’s the kind of chili that disappears faster than you can say “seconds, please.”
Serve it over buttered cornbread, with shredded cheese on top, or alongside crusty bread for soaking up every last drop. This recipe is designed to be your new weeknight staple—reliable, flavorful, and impossible to resist. Let’s get started on recreating that iconic taste.
Ingredients for hormel chili no beans copycat
Sixteen ingredients. One iconic bowl. All the pantry staples you already own.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | 80% lean, finely ground |
| Tomato Sauce 🍅 | 28 oz | Canned, no salt added |
| Water 💧 | 1 cup | For thinning if needed |
| Onion Powder 🧅 | 1 tbsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Cocoa Powder 🍫 | 1 ½ tbsp | Natural, unsweetened |
| Molasses 🍯 | 1 tbsp | Unsulphured preferred |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Yellow Onion 🧅 | 1 whole | Medium, finely chopped |
| Tomato Paste 🍅 | 2 tbsp | Canned, no salt added |
| Beef Broth 🍲 | 1 cup | Low sodium preferred |
| Dark Brown Sugar 🍚 | 1 tbsp | For subtle sweetness |
The beef is non-negotiable here—80% lean ground beef gives that perfect balance of richness and texture. Kroger or Costco usually have it pre-ground, but if you're buying a block, ask for it finely chopped. The tomato sauce should be no-salt-added—Muir Glen is my go-to, but any quality canned sauce works. For the cocoa powder, Hershey's Special Dark is what I use, but any natural cocoa will do. The molasses? Grocery store brands work fine—just make sure it's unsulphured for the best flavor. Pro tip: chop that onion super fine so it melts into the chili completely.
No onion powder? Fresh onion at double the amount works, but it'll be more noticeable. Short on cocoa? Dark chocolate chips at half the amount (melt them first). The brown sugar can be swapped for white sugar at the same quantity, but dark adds that caramel note. For the tomato paste, those little squeeze tubes from Trader Joe's are perfect—no waste, and they keep forever. The beef broth? Low-sodium is key—you're adding salt separately, so you control the flavor. And if you're feeling fancy, toast the cumin seeds before grinding them for extra depth.
This chili tastes even better the next day—4-5 days in the fridge, no problem. Freezes beautifully for 3 months too. I always make a double batch and portion it out in ziplock bags for easy lunches. The sauce thickens as it cools, so add a splash of water or broth if it's too stiff. And if you're serving it with cornbread? Butter it up first—trust me on that.
Why You'll Love This Recipe
- No-Fuss Simmer: I swear by this recipe because it’s literally dump-and-stir. Brown the beef, toss in the tomato sauce, add water and spices—no chopping, no fussing. Honestly, I’ve made it while scrolling through my phone.
- Deep Umami Magic: That balance of tomato sauce and garlic powder? It’s ridiculously good. The beef gets tender, the spices meld together, and you end up with a chili that’s rich but never heavy—like Hormel’s version, but better.
- Leftover Goldmine: This chili tastes even better the next day. I make a double batch on Sundays, freeze half, and heat it straight from the fridge for lazy weeknights. My kids won’t eat anything else.
- Budget Hero: Ground beef and canned tomato sauce? Check. That’s it. No fancy ingredients, no markup—just pure, satisfying flavor for pennies. Between us, this is my go-to when I’m broke but still want to feed everyone.
Step-by-step instructions for Hormel chili no beans copycat recipe
This chili delivers that iconic Hormel flavor with rich cocoa depth and perfect spice balance.
Brown the Ground Beef Perfectly
Heat a large Dutch oven over medium-high heat until hot. Add the 2 lb ground beef and break it apart with a wooden spoon, stirring frequently. Cook for 8-10 minutes until the meat loses its raw color and begins to brown—this develops deep flavor through the Maillard reaction.
Don't drain the fat completely; leave about 2 tablespoons in the pot. This fat will help create a rich sauce later. If the pan gets too greasy, carefully pour off excess fat while leaving enough to coat the bottom. Once browned, use a slotted spoon to transfer the beef to a plate, leaving all the rendered fat behind.
Build the Flavor Base with Aromatics
Reduce heat to medium and add the 1 whole yellow onion (finely chopped) to the Dutch oven. Cook for 3-4 minutes until softened and translucent, stirring occasionally. This step ensures the onions caramelize slightly, adding sweetness to balance the spices.
Next, stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. This deepens the chili's color and intensifies its flavor. Then add the 1 tbsp onion powder, 1 tbsp garlic powder, 1.5 tbsp chili powder, 1 tsp ground cumin, 1.5 tbsp cocoa powder, 1 tbsp molasses, 1.5 tsp salt, and 0.5 tsp black pepper. Stir vigorously for 1 minute to toast the spices and release their aromas.
Simmer the Chili to Rich Perfection
Pour in the 28 oz tomato sauce, 1 cup beef broth, and 1 cup water. Stir well to combine, then return the browned beef to the pot. Bring the mixture to a gentle boil, then reduce heat to low and let it simmer uncovered for 1 hour 15 minutes, stirring occasionally.
During simmering, the chili will thicken naturally as moisture evaporates. Taste after 45 minutes and adjust seasoning if needed—add more salt if it tastes bland or a pinch of chili powder if you want more heat. The cocoa powder will give it that signature deep, slightly sweet flavor, while the molasses adds complexity.
Finish with Dark Brown Sugar for Depth
After simmering, stir in the 1 tbsp dark brown sugar. This final touch enhances the chili's richness and balances the acidity from the tomato sauce. Let the chili cook uncovered for another 10 minutes to allow the sugar to caramelize slightly and meld with the other flavors.
You'll know it's ready when the chili reaches a thick, saucy consistency that coats the back of a spoon. The aroma should be rich, spicy, and slightly sweet—like a warm hug in a bowl. If the chili is too thick, stir in 1-2 tablespoons of water to reach your desired texture.
Rest and Serve Warm
Remove the chili from heat and let it rest for 10 minutes. This allows the flavors to fully develop and the spices to bloom. Taste again and adjust seasoning one last time if needed—sometimes resting brings out flavors that need balancing.
Serve the chili warm, garnished with extra black pepper if desired. It's perfect over buttered cornbread, with crackers, or even as a filling for chili dogs. The deep cocoa notes and perfect spice balance make this a chili you'll want to make again and again—just like the original!
Pro Tips For Making Hormel Chili No Beans Copycat
- CRANK THE HEAT FIRST: Brown that ground beef on medium-high until it’s actually brown, not just pinkish—this isn’t a slow-cooker stew. The deeper the color, the richer the flavor, and Hormel’s version relies on that Maillard reaction. I used to skip this, and the chili always tasted flat.
- SALT THE WATER: The water in this recipe isn’t just filler—toss in ½ teaspoon of salt while you’re heating it. It’ll make the whole chili taste more cohesive, especially if you’re using low-sodium tomato sauce. Sounds weird, but it works: the beef absorbs the flavor better.
- STIR LESS, LET IT THICKEN: After adding the tomato sauce and water, resist the urge to stir constantly. Let it simmer uncovered for 10-15 minutes first—this helps the sauce reduce and thicken naturally. I learned this the hard way: over-stirring keeps it watery, and Hormel’s version has that perfect, clingy texture.
- SWAP THE TOMATO SAUCE: Skip the basic canned tomato sauce and use a high-quality crushed tomato or even a small can of tomato paste mixed with water. It cuts through the beef’s richness better and gives that classic Hormel depth. I was skeptical until I tried it—now I won’t go back.
Best sauces and condiments for this hormel chili no beans copycat
Creamy Toppers
Shredded sharp cheddar cheese melts beautifully into the chili, adding richness that mirrors Hormel’s signature texture. I like using Kraft 2-year aged cheddar—it’s sharp enough to stand up to the spices without overpowering.
For extra indulgence, stir in ½ cup sour cream or ½ cup Greek yogurt during the last 5 minutes of simmering. The tang cuts through the cocoa depth while adding a velvety finish. 🧀
Crunchy Garnishes
Toasted crushed tortilla chips or Fritos create the perfect crunch contrast. I heat ½ cup chips in a dry skillet over medium heat for 2-3 minutes until golden, then sprinkle them on top just before serving.
For a smokier twist, swap in crumbled bacon bits—cook 4 slices until crispy and chop finely. Both add texture that elevates the chili from comfort food to restaurant-worthy. 🌶️
Acidic Brighteners
A squeeze of fresh lime juice (about 1 tbsp) or a dollop of sour cream with a pinch of smoked paprika balances the chili’s richness. I also love adding chopped cilantro (about 2 tbsp) for a fresh herbal note.
For a tangy kick, mix 1 tbsp apple cider vinegar into the chili during the last 10 minutes of cooking—it brightens the flavors without overpowering the spices. 🍋
Sweet Contrasts
Drizzle honey or maple syrup (about 1 tsp) over the top for a subtle sweetness that mirrors the molasses. I also like adding caramelized onions—sauté ½ cup thinly sliced onions in 1 tbsp butter until golden, then sprinkle on top.
The caramelized sweetness complements the cocoa and chili powder perfectly. For a smoky-sweet combo, top with chopped pecans toasted in the same skillet as the chips. 🍯
Spicy Kicks
If you love heat, stir in ½ tsp cayenne pepper or 1 tbsp hot sauce (like Cholula) during the final 5 minutes of cooking. For a smoky finish, add ½ tsp smoked salt or a dash of liquid smoke (just ¼ tsp).
I also like serving pickled jalapeños on the side—slice them thin and scatter them over the top for a tangy, spicy crunch. 🌶️
Herbaceous Finishes
Fresh herbs elevate the chili’s complexity. I always finish with 2 tbsp chopped parsley or cilantro, but green onions or thyme work too. For a gourmet touch, sprinkle 1 tsp dried oregano or 1 tsp fresh basil over the top.
The herbs add brightness and a pop of color that makes the chili look as good as it tastes. 🌿
Nutrition facts
Frequently asked questions
Why does this recipe use cocoa powder instead of chocolate?
The cocoa powder delivers that signature deep, slightly sweet flavor found in Hormel chili without adding extra fat or sugar that chocolate would. 1.5 tablespoons of natural cocoa creates the perfect balance of richness and warmth. Using chocolate chips would make the chili too heavy and alter the texture.
Can I make this chili in a slow cooker?
Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, stirring occasionally. The slow cooker method actually enhances the flavors, making the chili even more tender and rich. Just add 1 extra tablespoon of tomato paste to compensate for the longer cooking time.
How do I fix chili that's too thin or too thick?
For thin chili, simmer uncovered for 10-15 extra minutes to reduce the liquid. If it's still too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in. For thick chili, simply add 2-3 tablespoons of water or beef broth, one spoonful at a time, until you reach your desired consistency.
Is this chili kid-friendly?
Most kids will love it! The recipe is mild enough for children, but you can adjust the spice level by reducing the chili powder to 1 teaspoon instead of 1.5 tablespoons. For extra appeal, serve it with shredded cheddar or sour cream on top. Always let kids taste first and adjust seasoning to their preferences.
Can I substitute ground turkey or chicken?
You can try, but the texture and flavor will differ. Ground turkey works best if you use a 93% lean/7% fat blend and add 1 extra tablespoon of oil when browning. For chicken, use ground chicken and reduce cooking time to 50 minutes since it cooks faster. However, the rich beef flavor is what makes this chili iconic, so beef is ideal.