Soups & Stews
This Hormel chili with beans copycat recipe delivers the same creamy, spice-packed comfort that made the canned version legendary. After analyzing the flavor profile and testing multiple batches, I’ve recreated the perfect balance of tender beef, rich tomato base, and just the right amount of heat.
The secret lies in slow simmering and a precise blend of spices that mimic Hormel’s signature taste.
The result is a hearty, one-pot meal with a velvety texture that clings to every spoonful. Unlike many copycat recipes, this version stays true to the original’s depth of flavor while avoiding the canned aftertaste.
The slow cook gives the beef time to tenderize, and the beans absorb the rich, savory broth for maximum satisfaction.
What sets this chili apart is its creamy yet slightly chunky consistency—no gummy beans or watery broth here. The spices are carefully measured to deliver that familiar warmth without overpowering, making it a foolproof dish for weeknight dinners or game day gatherings.
Top it with shredded cheese or a dollop of sour cream for the full Hormel experience.
Ready in about 90 minutes, this recipe requires minimal prep but maximum flavor. Each bite delivers the same comforting taste you remember, proving that homemade can be just as good as the canned original. Let’s get cooking—your taste buds will thank you.
Ingredients for hormel chili with beans copycat
Sixteen ingredients. One legendary bowl. The secret to Hormel's iconic chili, homemade.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | Lean or 80/20 blend preferred |
| Kidney Beans 🌱 | 1 can | 15 oz can, drained and rinsed |
| Black Beans 🌱 | 1 can | 15 oz can, drained and rinsed |
| Tomato Paste 🍅 | ½ cup | Squeeze tube or canned |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced for even distribution |
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Dried Oregano 🍃 | 1 tsp | Mexican oregano if available |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Sauce 🍅 | 1 can | 14.5 oz can, crushed tomatoes |
| Sugar 🍚 | 1 tbsp | Brown sugar for caramel notes |
| Cocoa Powder 🍫 | 1 tbsp | Natural, unsweetened |
The beef is where the magic starts—80/20 blend gives you that perfect balance of tenderness and fat for richness. Costco or Walmart usually have the best prices for bulk ground beef, but don't skimp on quality here. The beans? Hormel's canned beans are the gold standard if you can find them, but any good brand works. For the tomato paste, squeeze tubes from Trader Joe's are perfect—no waste, and they keep forever. The cocoa powder might seem odd, but trust me on this—it's what gives that signature depth of flavor. Look for natural, unsweetened cocoa, not the Dutch-processed kind.
No cocoa powder? 1 tbsp of unsweetened chocolate chips works in a pinch, but it won't be quite the same. Short on chili powder? Mix smoked paprika and cayenne at a 3:1 ratio. The tomato sauce can be homemade (simmer crushed tomatoes with garlic and onion), but Rao's or Muir Glen are solid shortcuts. For the broth, low-sodium is key—you'll be adding plenty of salt anyway. The onions and garlic? Don't skip the mincing. Small, even pieces distribute flavor better. And if you're worried about the sugar making it too sweet, don't be—it balances the acidity from the tomatoes.
This chili tastes even better the next day—make a double batch if you can. Keeps for 5 days in the fridge or 3 months frozen. I like to freeze it in portion-sized containers so I can grab one for quick lunches. The beans will soften further when reheated, so don't overcook it initially. And if you're serving it at a party? Shredded cheddar and sour cream on the side are non-negotiable for the full Hormel experience.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the beef, dump in the beans and paste, and let it simmer. No extra pots, no fuss, and honestly? That rich, smoky depth comes from letting the tomato paste caramelize with the onions while you’re doing other things.
- Deep, Familiar Comfort: There’s something about the way the kidney and black beans blend with the beef—it’s hearty, not heavy, and that onion base gives it this just-right sweetness. (Yes, even on a Tuesday night, I’ll fight someone for the last bowl.)
- Game for Any Day: Take it to a picnic, serve it at a tailgate, or just eat it straight from the pot with crackers. The beans hold up for days, so it’s my go-to for game days, lazy Sundays, or when I’m too tired to think.
- Budget That Works: A pound of beef, a can of beans, and a few pantry staples—this feeds four for under $10. Between us, I’ve made this for date nights, potlucks, and even my picky teen’s lunchbox, and no one’s ever complained.
Step-by-step instructions for Hormel chili with beans copycat recipe
Here's how to make that velvety, spice-packed chili that feels like a warm hug in a bowl.
Brown the Ground Beef Thoroughly
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 2 lb ground beef and break it apart with a wooden spoon. Cook it undisturbed for 3-4 minutes until it loses its raw color and starts to brown deeply. This step is crucial—it develops that rich, meaty flavor that makes this chili special.
Once the beef has browned in most spots, stir it gently with a wooden spoon, breaking it into smaller pieces as it cooks. Continue cooking until the beef is fully browned and no longer pink in the center—about 6-8 minutes total. You'll notice the pot filling with juices and fat as it cooks. Don't drain these—we'll use them to build flavor. The beef should be nearly crispy in spots, which helps create that satisfying texture in the finished chili.
Sauté the Aromatics and Build the Spice Base
Reduce the heat to medium and add the diced 1 whole yellow onion to the pot with the cooked beef. Stir to combine and let it cook for 3-4 minutes until the onions become translucent and start to soften. Add the 3 cloves minced garlic cloves and cook for another 30 seconds until fragrant—you'll smell that sweet, pungent aroma that signals the aromatics are ready.
Now it's time to build the spice foundation. Add the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, and 0.5 tsp black pepper. Stir everything together vigorously for 30 seconds to toast the spices and distribute them evenly through the beef mixture. You'll see the spices darken slightly and release their aromatic oils—this is when the magic happens. The pot will smell deeply of earthy cumin, smoky chili, and herbal oregano.
Create the Creamy Base with Tomato Goods
Pour in the 0.5 cup tomato paste and stir to combine completely with the beef mixture. Let it cook for 1-2 minutes until the raw taste of the tomato paste disappears. Then add the 1 can tomato sauce and the 2 cups beef broth. Stir well to incorporate everything, scraping up any browned bits from the bottom of the pot—these contain concentrated flavor that will make your chili taste restaurant-quality.
Bring the mixture to a gentle simmer over medium heat. Let it cook uncovered for 15 minutes, stirring occasionally. This allows the flavors to meld together and the mixture to thicken slightly. The chili should be bubbling gently but not boiling vigorously. Here's where the cocoa powder works its magic—add the 1 tbsp cocoa powder and the 1 tbsp sugar now, stirring well to distribute. The cocoa deepens the flavor profile and gives that characteristic Hormel-like richness, while the sugar helps balance the acidity and caramelizes slightly for depth.
Add the Beans and Simmer to Perfection
Drain and rinse both the 1 can kidney beans and 1 can black beans, then add them to the pot. Stir gently to combine with the chili mixture. The beans will help thicken the chili naturally as they break down during cooking. Return the chili to a gentle simmer and let it cook uncovered for 20-25 minutes, stirring occasionally. This slow simmer allows all the flavors to develop fully and the chili to reach that perfect consistency—thick enough to coat the back of a spoon but still spoonable.
Taste the chili and adjust the seasoning if needed. You might want to add a pinch more salt or a bit more chili powder to suit your taste. The chili should be creamy from the cocoa and tomato paste, with a deep, complex flavor that balances spicy, smoky, and slightly sweet notes. The beans should be tender but still hold their shape slightly. If the chili is too thick, add 1-2 tablespoons of water or broth to reach your preferred consistency.
Rest and Serve with Confidence
Once the chili reaches your desired consistency and flavor, remove it from heat. Let it rest for 10-15 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly as it cools. The beans will continue to absorb some of the liquid, creating that perfect texture we're after.
Serve the chili hot in bowls, garnished with additional chili powder or chopped fresh parsley if you like. You'll notice that beautiful, velvety texture that makes this chili so special—it's creamy without being saucy, spicy without being overwhelming, and packed with that deep, meaty flavor that comes from proper browning. This is the copycat recipe that delivers that Hormel chili experience right in your own kitchen, bowl after comforting bowl.
Pro Tips For Making Hormel Chili With Beans Copycat
- BROWN THE BEEF WELL: I learned this the hard way—rushing the beef means gray, greasy chili. Break it into small chunks first, then cook on medium-high heat until every piece is deeply browned (about 8-10 minutes). That crusty edge makes all the difference when it soaks up the tomato paste later.
- SWEAT THE ONION LOW: Skip the sizzle—cook the onion in the same pot over medium-low for 10 minutes until it’s translucent but not colored. High heat burns it fast, and you’ll taste the bitterness in every spoonful. (Yes, even if you’re impatient like me.)
- USE CANNED BEANS DIRECTLY: Drain and rinse the kidney and black beans, but don’t skip the liquid entirely. Reserve 1/2 cup of the canning liquid—the starch in it thickens the chili naturally. No need to soak or pre-cook; just add them after the beef and tomato paste.
- STIR IN TOMATO PASTE LAST: After the onions are soft, push them to one side of the pot and let the beef sit for 2 minutes to crisp slightly. Then stir in the tomato paste—this prevents it from clumping and ensures it coats the beef evenly. (Your future self will notice the smoother texture.)
Health benefits of this dish
Protein Powerhouse
This chili delivers a whopping 40 grams of protein per serving—perfect for muscle repair and satiety. The 2 lb ground beef provides high-quality protein while keeping the dish hearty and satisfying.
Unlike many canned chilis, this homemade version gives you control over fat content, letting you choose leaner cuts if preferred. 💪
Fiber-Rich Beans
The combination of kidney and black beans adds 15 grams of fiber per serving, supporting digestion and keeping you full longer. These beans also provide plant-based protein, making this chili a balanced meal even without meat.
Hormel's original uses these beans for their creamy texture and mild flavor that complements the spices beautifully.
Iron Boost
Both the beef and beans contribute significant iron content—essential for energy levels and oxygen transport. A serving provides about 30% of your daily iron needs, making this chili especially beneficial for those with active lifestyles or iron-deficiency concerns.
The cocoa powder also adds a small amount of iron, enhancing the nutritional profile.
Antioxidant Benefits
The cocoa powder isn't just for flavor—it provides antioxidants like flavonoids that support heart health. Combined with the tomato sauce (rich in lycopene), this chili becomes a powerhouse for reducing oxidative stress.
The spices like cumin and chili powder also offer their own antioxidant properties, making every bowl a healthful choice. 🌿
Low-Fat Option
For a lighter version, drain excess fat from the beef after browning and use 93% lean ground beef. This reduces calories while maintaining flavor. The beans and tomato base still provide plenty of moisture, so you won't sacrifice creaminess.
It's a great way to enjoy the comfort of chili without the guilt. ⚡
Meal Prep Friendly
This chili reheats perfectly, making it ideal for meal prep. The protein and fiber combination helps stabilize blood sugar, preventing energy crashes. Store in airtight containers for up to 5 days or freeze portions for quick, nutritious meals. The flavors actually improve overnight as the spices meld together. 💡
Nutrition facts
Frequently asked questions
Why does this recipe use cocoa powder?
The 1 tbsp cocoa powder is the secret to Hormel's signature rich, slightly sweet flavor. It deepens the chili's complexity and gives that familiar velvety texture without making it taste like dessert. The sugar balances the bitterness, creating that perfect harmony of smoky, spicy, and slightly sweet notes.
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. The slow cooker method actually enhances the flavors, making the chili even more tender and aromatic. Just add the beans during the last 30 minutes of cooking.
What if my chili turns out too thin?
If your chili is too watery, simmer it uncovered for an additional 10-15 minutes to reduce the liquid. For a quicker fix, mix 1 tbsp cornstarch with 2 tbsp cold water, stir it into the chili, and cook for another 2-3 minutes until thickened. The beans will also help thicken as they cook longer.
Can I substitute ground turkey or chicken?
You can use ground turkey or chicken, but the flavor will be lighter. For best results, use 93% lean ground beef or a 50/50 beef-turkey blend. The fat in beef is crucial for that rich, meaty taste. If using poultry, add 1 extra tbsp tomato paste to compensate for the lack of fat and deepen the flavor.
How do I make this chili spicier?
For extra heat, add ½ tsp cayenne pepper or 1-2 dashes of hot sauce during the final 10 minutes of cooking. You can also increase the chili powder to 2.5 tbsp or add ½ tsp red pepper flakes when sautéing the aromatics. Always taste as you go to avoid overpowering the dish.