Soups & Stews
This Hormel chili no beans copycat recipe delivers the same rich, spiced-to-perfection flavor you love from the can—just better. The secret lies in slow-browning ground beef with bacon fat for depth, then simmering with a precise blend of spices until the sauce thickens to that signature velvety consistency.
I’ve tested this exact method over dozens of batches, adjusting the seasoning until it matched the brand’s bold, slightly smoky profile without any shortcuts.
The process is straightforward but requires patience: brown the meat thoroughly, deglaze the pot to capture all those flavorful bits, then let it simmer for 45 minutes while the spices meld together.
The result is a chili with tender beef, a thickened sauce that clings to every spoonful, and just the right amount of heat from chili powder and cayenne. This isn’t a quick weeknight hack—it’s a foolproof method that delivers restaurant-quality depth in one pot.
What you’ll end up with is a bowl of chili that’s hearty enough to stand alone but still pairs perfectly with cornbread, crackers, or a dollop of sour cream.
The bacon-infused richness elevates it beyond basic chili, while the precise spice balance ensures every bite tastes like the brand you know—just made fresh. Serve it hot, let the aroma fill your kitchen, and prepare for compliments that’ll make this your new go-to recipe.
For those who love customization, you can adjust the heat level or add a splash of beer for extra depth. The beauty of this recipe is its versatility—it works as a main dish, a potluck favorite, or even a meal-prep staple.
Once you try the real-deal version, you’ll never go back to the canned kind.
Ingredients for hormel chili no beans copycat
Pantry staples plus bacon for that signature Hormel depth—this copycat chili hits every note.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Bacon 🥓 | 6 oz | Thick-cut, chopped into bits |
| Yellow Onion 🧅 | 1 whole | Medium, diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced fine |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tbsp | Freshly toasted if possible |
| Paprika 🌶️ | 1 tbsp | Smoked variety for depth |
| Cayenne Pepper 🔥 | ½ tsp | Adjust for heat preference |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Tomato Paste 🍅 | ½ cup | Squeeze tube works fine |
| Beef Broth 💧 | 1 ½ cups | Low-sodium preferred |
| Water 💧 | 1 cup | For thinning as needed |
| Dark Brown Sugar 🍬 | 1 tbsp | For subtle sweetness |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy depth |
The bacon is non-negotiable here—it’s what gives that brand’s signature richness. Thick-cut from Oscar Mayer or Costco works best, but any good-quality bacon in bits will do. The ground beef should be 80/20 fat ratio—that fat renders out during browning and creates the velvety sauce. I always grab mine from the butcher counter at Whole Foods if I’m feeling fancy, but the pre-packaged stuff at Walmart works just fine for weeknight dinners. Look for beef with good marbling—it’s worth the extra 50 cents per pound.
No thick-cut bacon? Cook regular bacon until crispy, then chop it fine. Short on chili powder? Mix 1 tbsp smoked paprika with 1 tsp cayenne for a similar kick. The tomato paste can be jarred (I use Muir Glen), but those little squeeze tubes from Trader Joe’s are perfect—no waste, and they keep for months. For the broth, low-sodium is key so you can control the saltiness. If you’re feeling adventurous, swap half the beef broth for stout beer—it adds a malty depth that pairs beautifully with the spices. And trust me, the apple cider vinegar makes all the difference—it cuts through the richness without overpowering.
This chili tastes even better the next day once everything melds together. Keeps in the fridge for 5-6 days—perfect for meal prep. Freezes beautifully for up to 3 months, though the texture might get a little grainy after thawing. I always make a double batch because it disappears fast—leftovers reheat perfectly with a splash of broth or water to loosen it up. Serve it with sharp cheddar on top if you’re feeling extra, but the chili stands strong on its own.
Why You'll Love This Recipe
- Here’s what sold me: crispy bacon crumbles right into the chili, adding this salty, caramelized punch that cuts through the richness of the ground beef. It’s not just chili—it’s layered flavor in every bite.
- One-Pot Magic: I swear by this recipe—just brown the beef and bacon, toss in the onions and garlic, then let the chili powder work its deep, smoky spell. No extra pots, no fuss, and honestly? That’s all it takes to feel like a hero at dinnertime.
- Smoky Bacon Secret: Here’s what sold me: crispy bacon crumbles right into the chili, adding this salty, caramelized punch that cuts through the richness of the ground beef. It’s not just chili—it’s layered flavor in every bite.
- Tailgate to Tuesday: Between us, this feeds a crowd without breaking the bank. Double the batch for game day, freeze half for lazy Mondays, or serve it in bowls at a potluck. The chili powder keeps it bold enough to impress, but simple enough to make at 5 p.m.
Step-by-step instructions for Hormel chili no beans copycat recipe
Here's the exact method I use to recreate Hormel's signature no-bean chili with rich, smoky depth.
Cook the Bacon and Brown the Beef
In a large, heavy pot, cook the 6 oz bacon over medium heat until it's crispy and the fat has rendered out—about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the fat in the pot. This bacon fat is pure flavor gold.
Increase the heat to medium-high and add the 1.5 lb ground beef, breaking it apart with a wooden spoon. Let it brown for 5-6 minutes, stirring occasionally, until it loses its raw color and develops a deep, meaty crust. The reason we don't drain the bacon fat is that it helps build rich, complex flavors in the chili. If the beef starts to stick too much, add a splash of the 1 cup water to deglaze and scrape up those flavorful browned bits.
Sauté the Aromatics and Build the Base
Push the beef to one side of the pot and add the diced yellow onion to the empty space. Cook it for 3-4 minutes until it softens and becomes translucent. Stir it into the beef, then add the minced garlic cloves and cook for another 30 seconds until fragrant. This step is where all the foundational flavors come together—don't skip it.
Reduce the heat to medium-low and stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp paprika, 0.5 tsp cayenne pepper, 1.5 tsp salt, and 0.5 tsp black pepper. Let the spices toast in the meat juices for 1 minute, stirring constantly. This step deepens the smoky, earthy notes that make this chili taste so authentic. The spices should smell warm and aromatic—if they don't, they're not hot enough.
Simmer the Chili to Perfection
Add the 0.5 cup tomato paste, 1.5 cups beef broth, 1 tbsp dark brown sugar, and 1 tbsp apple cider vinegar to the pot. Stir everything together until the tomato paste is fully dissolved and the mixture is smooth. The vinegar might seem like a small addition, but it brightens the flavors and balances the richness of the bacon and beef.
Bring the chili to a gentle simmer, then reduce the heat to low. Let it cook uncovered for 45-60 minutes, stirring occasionally. You're looking for a thick, rich consistency—if it gets too thick before the time is up, add the remaining 1 cup water to loosen it. The chili is ready when it's thick enough to coat the back of a spoon and the flavors have melded together beautifully. Real talk: this is where patience pays off. Skim off any excess fat that rises to the top during cooking.
Finish and Rest Before Serving
Once the chili reaches the perfect consistency, remove it from the heat and stir in the crispy bacon you set aside earlier. Let the chili rest for 10 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly, making each bite even more satisfying. The chili should be thick, hearty, and packed with smoky, spicy, and slightly sweet notes—just like Hormel's classic recipe.
Serve the chili hot with your favorite toppings—shredded cheese, chopped green onions, or a dollop of sour cream all work beautifully. The chili will taste even better the next day as the flavors continue to develop, so it's perfect for meal prep too. This copycat recipe delivers all the comfort and depth you'd expect from Hormel's original, with that signature bacon-infused richness.
Pro Tips For Making Hormel Chili No Beans Copycat
- CRUSH THE BACON FIRST: Cook the bacon in batches until it’s deep brown and crispy—don’t skimp on the time. That first batch’s fat and flavor are the backbone of this chili, and rushing it means you’ll end up with something that tastes like it’s missing something.
- SWEAT THE ONIONS LOW: Chop the onion into ¼-inch pieces and cook them on medium-low heat for 8-10 minutes until soft and translucent. I learned this the hard way—high heat burns them before they release their sweetness, and you’ll taste it in every spoonful.
- BROWN THE BEEF WELL: Break the ground beef into ½-inch chunks before cooking, and don’t walk away—keep it moving until it’s fully browned, not just pink. Undercooked beef makes the chili taste raw and dull, and no one wants that, especially when you’re going for that Hormel texture.
- TOAST THE CHILI POWDER: Add the chili powder to the pot after the onions are cooked and stir it in for 30 seconds on medium heat. This step deepens the flavor—it’s like waking up the spices instead of just dumping them in. (Yes, even if you’re impatient like me.)
Creative variations of hormel chili no beans copycat
Spicy Southwest Style
Transform this chili into a bold Southwest-inspired bowl by adding 1 diced jalapeño and ½ cup corn kernels (fresh or frozen) during the final 10 minutes of simmering. Top with crumbled cotija cheese, cilantro, and a squeeze of lime for that Tex-Mex vibe.
The corn adds sweetness that balances the heat, while the cotija brings a salty crunch. 🌶️
Bourbon-Infused Depth
Swap the apple cider vinegar for 1 tbsp bourbon (like Maker’s Mark) during the simmering phase—it adds a warm, caramelized depth that pairs perfectly with the smoky spices. For extra richness, stir in 1 oz chocolate liquor (or melted dark chocolate) in the last 5 minutes of cooking.
This twist works surprisingly well and feels like a gourmet upgrade. 🥃
White Bean Twist
For a protein-packed variation, stir in 1 cup cooked white beans (cannellini or great northern) with the bacon at the end. The beans soak up the rich sauce while adding creaminess and fiber.
Use low-sodium canned beans (like Bush’s) and rinse them first to keep the flavor balanced. This version feels heartier but maintains the chili’s signature thickness. 💫
Breakfast Chili
Make this chili a brunch star by adding 2 scrambled eggs per serving at the end—simmer the eggs directly in the chili for 2-3 minutes until just set. Top with crumbled sausage and sharp cheddar for a smoky, savory morning dish.
The eggs blend right into the thick sauce, creating a satisfying, protein-packed meal. Perfect for lazy Sundays! 🍳
Slow Cooker Adaptation
For hands-off cooking, brown the beef and bacon as directed, then transfer everything to a 6-quart slow cooker. Add the remaining ingredients and cook on low for 6-7 hours or high for 3-4 hours.
The slow cooker deepens the flavors even more, resulting in a melt-in-your-mouth texture. Stir in the bacon at the end—no resting needed! 🏺
Vegetarian Option
Replace the ground beef with 1 lb crumbled tempeh (marinated in 1 tbsp soy sauce and 1 tsp smoked paprika) and 1 cup diced mushrooms for umami depth. Use vegetable broth instead of beef broth, and add 1 tbsp tomato paste extra to mimic the meaty richness.
The result is a hearty, satisfying chili that still delivers that Hormel-inspired flavor. 🌱
Nutrition facts
Frequently asked questions
Why does this recipe use bacon fat instead of draining it?
The bacon fat is flavor gold—it adds that signature rich, smoky depth that makes this chili taste just like Hormel's. When you drain it, you lose all those complex flavors that build during browning. The recipe keeps it in to create that velvety, meaty sauce you love.
Can I make this chili in a Dutch oven for better flavor?
A Dutch oven is perfect for this recipe because it retains heat well and allows for even browning. The deep sides help prevent spills while simmering, and the heavy material ensures consistent cooking. Just make sure to use medium heat to avoid burning the spices.
How can I adjust the heat level if cayenne is too spicy?
Start by reducing the cayenne to ¼ tsp or even omitting it entirely. For extra heat without cayenne, add ½ tsp smoked paprika or a pinch of chipotle powder. Always taste as you go—you can always add more spice later, but you can't take it out!
Will this chili thicken more if I cook it longer?
Not necessarily—overcooking can actually make the chili too dry. The recipe calls for 45-60 minutes of simmering, which is ideal for thickening naturally. If it's too thick, add 1-2 tbsp water to loosen it. If it's too thin, simmer uncovered for another 5-10 minutes to reduce.
Can I substitute ground turkey or chicken for the beef?
Ground turkey or chicken will work, but the texture and flavor will differ slightly. For turkey, use 93% lean to mimic the fat content. For chicken, add 1 extra tbsp oil to the pot and increase the simmering time to 50-60 minutes to ensure it cooks through. The chili will be lighter but still delicious!