Hormel Chili With Beans Copycat Recipe: Deep, Smoky Flavor Without the Canned Shortcuts

This copycat Hormel chili with beans recipe brings that same rich, smoky depth home—no canned shortcuts needed. This copycat recipe captures the perfect balance of hearty beans, rich tomato base, and warm spices that make it a comfort food staple.

I've tested countless variations to nail the texture and seasoning—no one will guess it isn't straight from the can.

The secret lies in slow-cooking ground beef with onions until deeply browned, then building layers of flavor with tomato paste, beans, and a precise blend of chili powder, salt, and garlic.

The result is a thick, smoky-sweet chili with tender beans that hold their shape and a sauce rich enough to coat every spoonful. This method takes about 45 minutes of active prep and 2 hours of simmering, but the depth of flavor makes it worth every minute.

What you'll end up with is a restaurant-quality chili that's perfect for game day, potlucks, or a cozy weeknight dinner. The aroma alone will have everyone asking for seconds, and the texture—thick but not gluey, with beans that stay intact—is exactly what Hormel fans expect.

Serve it with shredded cheese, sour cream, or crackers for the full experience.

This recipe scales beautifully whether you're feeding a crowd or prepping leftovers for the week. The ingredients are simple, but the technique ensures professional results every time. Let's get started on recreating that iconic Hormel taste at home.

Ingredients for hormel chili with beans copycat

Simple ingredients, restaurant-quality chili. No shortcuts, just deep smoky flavor.

The ground beef is non-negotiable for authentic texture. Lean to medium-fat ratio ensures proper browning without excess grease—Kroger or Costco have great pre-packaged options, but buy in bulk if you're making multiple batches. The beans should be drained and rinsed thoroughly to avoid watery chili. For the chili powder, Penzeys or local spice shops carry premium blends, but store-bought works fine. The tomato paste? Squeeze tubes from Trader Joe's are perfect—no waste, and they keep for months.

No kidney beans? Pinto or great northern beans work as a 1:1 swap—just adjust seasoning slightly. Short on chili powder? Mix smoked paprika and cayenne at a 3:1 ratio. The beef broth can be substituted with water plus 1 bouillon cube, but homemade or quality store-bought makes a difference. Fresh garlic is ideal, but jarred minced garlic works in a pinch—just use half the amount. For the sugar, brown sugar adds caramel notes if you're feeling fancy.

This chili tastes even better the next day—3-4 days in the fridge or 3 months frozen. Portion into containers for easy lunches. The bay leaf adds depth but must be removed before serving. For serving, shredded cheddar and sour cream are classic, but crushed tortilla chips add crunch. Double the batch—leftovers are inevitable, and it reheats beautifully.

Step-by-step instructions for Hormel chili with beans

Here's the method that delivers Hormel's signature depth and smoky flavor using only fresh ingredients.

Heat the 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef, breaking it apart with a wooden spoon as it cooks. Let it brown undisturbed for 3-4 minutes until the meat loses its raw color and begins to crisp at the edges.

This browning step is critical—it develops the deep, meaty flavor that sets this chili apart. Use a slotted spoon to transfer the browned beef to a plate, leaving all the rendered fat in the pot. If the fat looks insufficient, return the beef to the pot for another minute to render more.

In the same pot, add the 1 whole yellow onion and 4 cloves garlic cloves (minced). Cook over medium heat for 5-6 minutes until the onions soften and become translucent. Stir in the 2 tablespoons tomato paste and cook for another 2 minutes, stirring constantly to prevent burning.

The tomato paste will darken slightly as it cooks—this is normal and adds richness. Here's where the flavor foundation forms. Keep the heat moderate to avoid burning, which would make the chili taste bitter. The paste should blend completely with the onions and garlic, creating a smooth base.

Add the 2 tablespoons chili powder, 1 teaspoon cumin, 1.5 teaspoons salt, 0.5 teaspoon black pepper, and 1 tablespoon sugar to the pot. Stir vigorously to distribute the spices evenly through the tomato mixture. Cook for 1 minute until fragrant and the spices release their aromas.

Now add the 15 ounces drained kidney beans, 15 ounces drained black beans, and 2 cups beef broth. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits contain concentrated flavor that will deepen as the chili simmers.

Bring the chili to a gentle boil, then reduce heat to low and add the 1 whole bay leaf. Cover partially and let it simmer for 45-50 minutes, stirring occasionally. The chili should bubble gently but not vigorously—this slow cooking allows the flavors to meld and develop that signature Hormel depth.

After 30 minutes, taste and adjust seasoning if needed. The beans should be tender but still hold their shape. The chili should coat the back of a spoon and have a thick, hearty consistency. If it's too thin, simmer uncovered for another 5-10 minutes to thicken.

Remove the bay leaf before serving. For maximum flavor, let the chili sit off the heat for 10 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly. Serve hot with shredded cheese, sour cream, or crusty bread to complement the rich, smoky flavors.

The result should be a chili with a deep, complex flavor profile—sweet from the sugar, smoky from the spices, and rich from the well-browned beef. Each spoonful should deliver that familiar Hormel taste with none of the shortcuts. Store leftovers in the refrigerator for up to 5 days or freeze for 3 months.

Storing and reheating your leftovers

Refrigerator Storage

Let your chili cool to room temperature (about 30 minutes) before transferring to airtight containers. I use glass Pyrex containers with snap-on lids—they maintain flavor better than plastic over time.

Store in the fridge at 40°F or below for up to 5 days, though it tastes best within the first 3 days. The flavors actually deepen as the spices meld together overnight. 💫

Freezer Storage

For longer storage, portion chili into quart-sized freezer bags or airtight containers, leaving 1-inch headspace for expansion. Seal tightly to prevent freezer burn and label with the date. This chili freezes beautifully for up to 3 months without losing its rich texture.

I recommend freezing in 2-cup portions for easy reheating—perfect for quick lunches or game day leftovers. ❄️

Stovetop Reheating

My preferred method is stovetop reheating because it preserves the chili's thick, velvety texture. Transfer chili to a pot and warm over medium-low heat for 10-15 minutes, stirring occasionally.

Add 2-3 tablespoons of water or beef broth if it looks too thick. Taste and adjust seasoning—chili often needs a pinch of salt or extra chili powder after reheating. 🔥

Microwave Reheating

For quick reheating, transfer a portion to a microwave-safe bowl and cover with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 30-second intervals until reaching 165°F.

Avoid overcooking, which can make the beans mushy. If the chili seems dry, add a splash of water or broth before reheating.

Slow Cooker Revival

For a hands-off approach, transfer chili to a slow cooker on low heat for 1-2 hours. This method gently reheats the chili while keeping the beans tender.

Stir occasionally and add broth if needed. This is ideal for large batches when you're short on time but want restaurant-quality results. 💡

Serving Leftovers

Reheated chili tastes just as good as the original—if not better! Serve with shredded cheddar cheese, sour cream, or crushed tortilla chips for added texture. For extra flavor, sprinkle with fresh cilantro or a dash of hot sauce. The slow-cooked flavors make every spoonful comforting and satisfying. 🌟

Frequently asked questions