Soups & Stews
This copycat Hormel chili with beans recipe brings home that same bold, spiced warmth you love from the can. The secret lies in slow-cooked ground beef, kidney beans, and a precise blend of chili powder, cumin, and cocoa powder that mimics Hormel's signature flavor profile.
I've tested countless variations, and this method consistently delivers the thick, hearty texture and bold taste you know and love.
What sets this copycat recipe apart is the two-step cooking process: browning the meat first for deep flavor, then simmering everything together until thick and rich. The beans stay tender while absorbing all those warm spices, creating that perfect balance of smoky, slightly sweet, and savory notes.
This isn't just chili—it's comfort food in a bowl that tastes like a homemade version of the classic canned favorite.
The result is a pot of chili that's thick enough to coat a spoon, with tender beef and beans swimming in a sauce that's perfectly seasoned. The aroma alone will have everyone gathering around the table, and each bite delivers that familiar Hormel taste you've been craving.
This recipe serves 6-8 and comes together in about 2 hours of active and passive time.
Serve it with crackers, cornbread, or over rice for the full experience. The leftovers actually improve overnight as flavors meld further, making this an ideal make-ahead meal for busy weeknights or potlucks. Here's how to make it exactly like the canned version you love.
Ingredients for hormel chili with beans copycat
Bold spices, tender beef, and kidney beans—this list nails Hormel's signature chili flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | 80% lean for best flavor |
| Kidney Beans 🍲 | 2 cans | 15 oz each, drained and rinsed |
| Chili Powder 🌶️ | 3 tbsp | Mild or medium heat preferred |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for deeper flavor |
| Unsweetened Cocoa Powder 🍫 | 1 tbsp | Natural, not Dutch-processed |
| Onion Powder 🧅 | 1 tbsp | Fresh ground preferred |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube or canned |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Water 💧 | 1 cup | Room temperature |
| Tomato Sauce 🍅 | 1 cup | Canned, no sugar added |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For browning beef |
The ground beef is where the magic starts. 80% lean gives you that rich, meaty flavor without too much fat—though I won’t judge if you grab the cheaper 73% lean. Costco has great prices for bulk beef, but regular grocery store ground beef works fine. Look for packages that are bright red, not brownish, and use within 2 days of purchase. If you’re prepping ahead, freeze the raw beef in portions—it thaws faster than you’d think. The kidney beans? Great Northern or pinto beans work too, but kidney beans have that classic Hormel color and texture. Drain and rinse them well to cut down on excess sodium.
No chili powder? Mix 2 tbsp paprika plus 1 tsp cayenne for a close substitute. The cocoa powder is key—it’s what gives Hormel chili that subtle sweetness. Hershey’s Special Dark or any natural cocoa works. For the tomato paste, Trader Joe’s squeeze tubes are perfect—they’re mess-free and last forever. Short on beef broth? Water plus 1 tsp bouillon powder gets you close. The tomato sauce can be any good-quality canned kind, but Muir Glen or Rao’s are my go-tos. If you’re making this ahead, skip adding the beans until the very end—they’ll stay firmer and hold their shape better.
This chili tastes even better the next day as flavors meld. Store leftovers in the fridge for 5-6 days or freeze for up to 3 months. I like to portion it into individual containers so I can grab a bowl straight from the freezer for lazy days. The sauce thickens as it sits, so if it seems too thin right after cooking, let it rest for 10 minutes before serving. For extra richness, stir in a spoonful of sour cream or shredded cheese before serving—trust me on this.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one bowl, one spoon, and done. Brown the beef right in the pot, dump in the beans and spices, and let it simmer—no chopping, no extra pans, just pure, smoky, cocoa-rich satisfaction. My slow cooker gets a workout here, but even stovetop is a breeze.
- Deep, Rich Bite: That cocoa powder isn’t just a trick—it’s what makes this chili sing. The cumin and chili powder give it a warm, earthy kick, while the beans soak up all the deep, slightly bitter-sweet flavor. It’s the kind of chili that tastes even better the next day, when the spices meld into something irresistible.
- Game for Any Night: Between us, this is my go-to for game days, lazy Sundays, or when I’m too tired to think. Serve it over rice for a heartier meal, or just scoop it straight into bowls with crackers—no rules, just good food. Honestly, it’s the kind of dish that makes you feel like you’ve cooked a whole meal, even when you haven’t.
- Budget Meal That Feeds: A pound of beef, a can of beans, and a few spices? This recipe stretches easily into leftovers that still taste amazing. I’ve fed six people for under $10 with this, and the best part? It’s the one dish my picky eaters actually finish. No waste, no fuss—just reliable, tasty comfort.
Step-by-step instructions for Hormel chili with beans
Here's how to recreate that iconic Hormel chili flavor with a deep, spiced richness that's perfect for game day or weeknight suppers.
Brown the Ground Beef for Maximum Flavor
Heat the 1 tablespoon extra-virgin olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the 2 pounds ground beef and break it apart with a wooden spoon, using your hands to crumble it into small, even pieces. This creates more surface area for browning.
Cook the beef for 5-7 minutes until it's no longer pink and has developed a deep brown color. You want to see those bits of beef turning crispy around the edges—this is where all the rich, meaty flavor comes from. Drain any excess fat that accumulates in the bottom of the pot, leaving about 1-2 tablespoons behind for cooking. This step is crucial for building that deep, savory foundation that makes Hormel chili taste so familiar.
Build the Spice Base with Dry Seasonings
Reduce the heat to medium and add the 2 tablespoons tomato paste, stirring to coat the beef evenly. Let it cook for 1 minute until the raw taste of the tomato paste disappears. Now add the 3 tablespoons chili powder, 1.5 tablespoons ground cumin, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1.5 teaspoons salt, and 0.5 teaspoon black pepper.
Stir everything together thoroughly and cook for 2 minutes, allowing the spices to toast slightly and release their aromatic oils. You should smell that deep, earthy chili scent filling your kitchen—that's the signature Hormel flavor profile developing right before your eyes. This is where the magic happens, so don't rush this step. The spices need time to bloom and meld with the beef.
Add the Cocoa Powder and Liquid Components
Pour in the 1 cup tomato sauce, 2 cups beef broth, and 1 cup water, stirring constantly to incorporate all the spices and tomato paste. The mixture will bubble vigorously as it comes to a simmer. Add the 1 tablespoon unsweetened cocoa powder and stir until completely dissolved. This is the secret ingredient that gives Hormel chili its distinctive depth and slight sweetness.
Bring the mixture to a full boil, then reduce the heat to low-medium and let it simmer uncovered for 15 minutes. You'll notice the liquid will reduce slightly and the flavors will start to meld together. This simmering step is essential for developing that rich, concentrated chili flavor. Stir occasionally to prevent any sticking or burning at the bottom of the pot.
Incorporate the Kidney Beans and Simmer
Add the 2 cans drained and rinsed kidney beans to the pot and stir gently to distribute them evenly throughout the chili. The beans will absorb the rich flavors of the broth and spices as they cook. Return the chili to a gentle simmer over low heat and cook uncovered for 30-40 minutes, stirring occasionally.
Here's the thing—Hormel chili has that perfect balance of thick, hearty texture without being gluey. As it simmers, the natural starches from the beans and tomato sauce will thicken the chili naturally. You're looking for a consistency that's thick enough to coat the back of a spoon but still has a nice, spoonable texture. If it gets too thick, you can add a splash of water or beef broth to loosen it up. Taste and adjust seasoning if needed, adding a pinch more salt or chili powder if desired.
Rest and Serve with Perfect Texture
Once the chili reaches your desired consistency and the flavors have melded together beautifully, remove it from the heat. Let it rest for 10-15 minutes before serving. This resting period allows the flavors to continue developing and the chili to thicken slightly as it cools. It also gives you time to prepare any toppings you might want—shredded cheese, chopped onions, sour cream, or fresh cilantro all work beautifully.
Serve the chili hot, straight from the pot, with your favorite toppings. The aroma alone will have everyone gathering around the table. This copycat Hormel chili delivers that same rich, spiced flavor you remember from the can, but with the satisfaction of making it from scratch. The deep, complex spices combined with the tender kidney beans create a chili that's perfect for game day, potlucks, or a cozy weeknight dinner.
Pro Tips For Making Hormel Chili With Beans Copycat
- CRISP THE BEANS: Drain and rinse the kidney beans twice after cooking, then pat them dry with a clean towel—this keeps them from turning mushy and soaking up all the chili’s richness. I learned this the hard way after serving a batch where the beans dissolved into the sauce like sad oatmeal.
- BROWN THE BEEF RIGHT: Use a heavy pot and walk away for 5-7 minutes once the beef hits the pan—you want deep brown crusts, not just pink flecks. Undercooked beef makes the chili taste raw, and no one wants that. (Yes, even if you’re impatient like me.)
- WHISK THE COCOA: Sift the cocoa powder into the pot, then whisk it into the broth before adding the beans—this prevents clumping and ensures it dissolves smoothly. I used to just dump it in and wonder why my chili tasted like cocoa pudding instead of chili.
- SALT IN LAYERS: Season the beef with half the salt before browning, then add the rest after the beans go in—this balances the flavors as the chili simmers. Skipping this step means you’ll end up guessing whether to add more salt at the end, and that’s a gamble no one should take.
Make-ahead tips for hormel chili with beans copycat
Slow Cooker Prep
Transform this chili into a hands-off masterpiece using your slow cooker. Brown the beef as directed, then transfer everything—including the spices, tomato paste, liquids, and beans—directly to a 6-quart slow cooker.
Cook on low for 6-7 hours or high for 3-4 hours, stirring once halfway through. The slow cooker's gentle heat ensures even cooking and maximum flavor development without monitoring. 💫
Freezer-Friendly Portions
Divide the chili into 1-cup portions in airtight containers or freezer bags for easy grab-and-go meals. Label each with the date—this chili freezes beautifully for up to 3 months.
When ready to eat, thaw overnight in the fridge, then reheat on the stovetop over medium-low heat for 10-15 minutes, stirring occasionally. Add a splash of water if it thickens too much during reheating.
Overnight Flavor Boost
For even deeper flavor, make this chili the night before serving. The spices and cocoa powder meld together beautifully as it rests, creating a richer, more complex taste. Store it in an airtight container in the fridge, then reheat gently on the stove the next day.
I like to add a dollop of sour cream or shredded cheddar right before serving to brighten the flavors. 🌶️
Game Day Prep
Double the recipe and use a slow cooker or Instant Pot to feed a crowd without stress. Brown the beef in batches if needed, then combine everything in the slow cooker.
Keep it on warm until serving time—this chili tastes even better after sitting for a while, so it’s perfect for game day. Serve with cornbread or tortilla chips for the ultimate tailgate experience.
Bean Swaps for Variety
No kidney beans? No problem! Swap them for pinto beans, black beans, or even lentils for a different texture. If using dried beans, soak them overnight and drain well before adding.
For a heartier chili, add diced tomatoes or corn during the final 15 minutes of cooking. Each variation brings a unique twist while keeping that Hormel-inspired flavor profile. 🍲
Reheating Leftovers
Leftovers reheat best on the stovetop—pour into a pot and warm over medium-low heat for 5-7 minutes, stirring occasionally. Avoid microwaving unless absolutely necessary, as it can make the chili watery.
If the texture seems off, stir in a spoonful of tomato paste or a splash of beef broth to restore thickness. The chili tastes just as good the second day, if not better! ⏰
Nutrition facts
Frequently asked questions
Why does Hormel chili taste different from other chilis?
The secret lies in the cocoa powder and precise spice blend—3 tbsp chili powder, 1.5 tbsp cumin, and 1 tbsp each of onion/garlic powder. This combination creates that signature slightly sweet, smoky depth you won't find in most recipes. The slow simmering process also helps develop these flavors uniquely.
Can I make this chili in an Instant Pot?
Brown the beef as directed, then add all ingredients to your Instant Pot. Cook on high pressure for 15 minutes, then let the pressure release naturally. Stir in the beans during the last 5 minutes of cooking to keep them tender. The Instant Pot version cooks 40% faster than stovetop while delivering the same rich flavor.
What if my chili turns out too thin?
Don't panic! Simmer uncovered for 10-15 extra minutes to reduce the liquid naturally. If that doesn't work, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the chili, and cook for 2-3 minutes until thickened. The beans and tomato paste will help create that perfect Hormel-style thickness with time.
Is this chili spicy enough for heat lovers?
The recipe uses mild chili powder for the classic Hormel taste, but you can easily adjust it! Add ½ tsp cayenne pepper or 1 tbsp hot sauce at the end for extra heat. For a smoky kick, toast ½ tsp smoked paprika in the oil before browning the beef. Always taste as you go!
How do I store and reheat leftovers?
Store in airtight containers in the fridge for 5-6 days or freeze for 3 months. Reheat on the stovetop over medium-low heat for 5-7 minutes, stirring occasionally. Avoid microwaving—it can make the chili watery. For extra richness, stir in a spoonful of tomato paste when reheating. The flavors actually improve overnight!