Soups & Stews
This Hormel chili with beans copycat recipe delivers the same deep-spiced, slow-simmered richness you love from the can—just better. The secret lies in browning ground beef for concentrated flavor and letting it simmer for hours, developing layers of warmth from chili powder, cumin, and cinnamon.
I’ve replicated the signature texture—thick, hearty, and perfectly seasoned—while keeping the method simple enough for weeknight dinners.
The foundation starts with ground beef and kidney beans cooked low and slow, allowing the spices to meld into every bite. A splash of tomato paste deepens the color and adds umami, while a touch of cocoa powder (just a teaspoon!) elevates the complexity—exactly like the original.
This version also includes a pinch of sugar to balance the acidity, ensuring the chili tastes rich and satisfying, not overly tangy.
By the time you’re done, you’ll have a pot of chili that’s thick enough to hold its shape on a spoon but still tender enough to melt in your mouth. The aroma alone—smoky, slightly sweet, with hints of cinnamon—will have everyone at the table asking for seconds.
Serve it with shredded cheese, sour cream, and a sprinkle of green onions for that classic Hormel touch.
Whether you’re feeding a crowd or meal prepping for the week, this copycat recipe delivers restaurant-quality results at home. The slow simmer ensures deep flavor, and the ingredients are all pantry staples, making it easy to recreate anytime you crave that familiar, comforting taste.
Ingredients for hormel chili with beans copycat
Pantry staples that transform into that iconic Hormel chili taste you crave.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio for flavor |
| Kidney Beans 🌿 | 1 ½ cups | Canned, drained and rinsed |
| Tomato Paste 🍅 | ½ cup | Smooth, not chunky |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tbsp | Freshly ground if possible |
| Cinnamon 🌳 | ½ tsp | Pure ground cinnamon |
| Cocoa Powder 🍫 | 1 tsp | Unsweetened for authentic taste |
| Garlic Powder 🧄 | 1 tsp | Not garlic salt |
| Onion Powder 🧅 | 1 tsp | For depth of flavor |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Granulated Sugar 🍚 | 1 tbsp | Balances acidity |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Olive Oil 🫒 | 1 tbsp | For browning beef |
The beef is where it all starts. 80/20 ground chuck gives you that rich, meaty flavor—leaner cuts won’t brown right. I grab mine from the butcher counter at Whole Foods when I can, but the regular supermarket stuff works fine. Look for packages labeled '80/20'—that's your fat ratio. The kidney beans should be canned, not dried (no one has time for soaking). Libby’s or Great Northern brands are my go-tos—they hold up perfectly in chili. For the tomato paste, Muir Glen is my secret weapon—it’s smoother and has better flavor than the store brands.
No chili powder? Mix 1 tbsp smoked paprika + 1 tsp cayenne for a close substitute. The cinnamon and cocoa powder might seem odd, but they’re what give Hormel chili that signature depth. Trader Joe’s has a great unsweetened cocoa powder that works perfectly here. Short on time? Pre-minced garlic powder saves chopping, but fresh garlic makes a difference if you’ve got 30 seconds. The beef broth? Low-sodium is key—you’ll be adding salt anyway. If you’ve got homemade chicken broth, use that instead.
This chili tastes even better the next day as the flavors meld. Keeps 5-6 days in the fridge, freezes for 3 months (portion into containers before freezing). I always make a double batch—one for dinner, one for lunches. The sugar balances the acidity, so don’t skip it. For serving, keep those shredded cheddar, sour cream, and green onions on hand—they’re non-negotiable for the full Hormel experience.
Why You'll Love This Recipe
- One-Pot Magic: I love that this chili turns a single pot into your whole kitchen’s hero—no extra dishes, just rich, spiced goodness. The 1 tablespoon olive oil for browning the 1.5 lb ground beef gives those deep, meaty flavors that stick to the pan, and the 1.5 cups kidney beans soak up every last bit of that delicious sauce without any cleanup chaos.
- Signature Spice Secret: That 1 teaspoon cocoa powder and 0.5 teaspoon cinnamon? They’re the reason this tastes exactly like Hormel’s. The spices toast in the pot for a full minute—don’t skip it—because that’s when the warm, slightly sweet, earthy notes kick in. It’s not just chili; it’s a hug in a bowl.
- Feeds a Crowd (or Your Couch): Six servings? Perfect for game night, a post-workout meal, or just because you’re that person who always has leftovers. The 2 cups beef broth and 1 tbsp granulated sugar balance the heat, so it’s approachable for picky eaters or spice lovers alike. Plus, it freezes like a dream—just portion it out and reheat when you’re craving that same cozy vibe.
- Budget-Friendly Powerhouse: For under $15, you’re getting a meal that feels fancy but costs like a grocery run. The 80/20 ground beef adds richness without breaking the bank, and the canned kidney beans cut prep time to zero. It’s the kind of recipe that lets you feed everyone without stressing over ingredients—or your wallet.
Step-by-step instructions for Hormel chili with beans
Here's how to recreate that signature Hormel chili flavor at home—rich, spiced, and perfectly balanced.
Brown the Ground Beef
Heat the 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 pounds ground beef, breaking it up with a wooden spoon as it cooks. Let it brown for 5-7 minutes, stirring occasionally, until the beef loses its raw color and the edges start to crisp slightly.
This browning step is crucial—it develops deep, meaty flavor that forms the foundation of the chili. Don't drain the fat after browning; leave it in the pot to create a rich sauce base. Once the beef is fully browned, use a slotted spoon to transfer it to a plate, leaving all the rendered fat behind in the pot.
Build the Flavor Base
Reduce the heat to medium and add the 0.5 cup tomato paste, stirring to coat the bottom of the pot and scrape up any browned bits. Cook for 2 minutes until the tomato paste darkens slightly and becomes fragrant. This step deepens the chili's color and complexity.
Next, add the 2 tablespoons chili powder, 1 tablespoon ground cumin, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon cinnamon, and 1 teaspoon cocoa powder. Stir vigorously for 1 minute to toast the spices and release their aromas—you'll smell that signature Hormel chili warmth developing.
Here's the thing—don't skip toasting the spices. This step unlocks the full depth of flavor that makes this chili taste so authentic. The cocoa powder might seem unusual, but it adds that subtle richness Hormel chili is known for.
Simmer the Chili
Pour in the 2 cups beef broth and scrape up any stuck-on bits from the bottom of the pot. Return the browned beef to the pot and add the 1.5 cups drained kidney beans. Stir everything together, then bring to a gentle boil.
Once boiling, reduce heat to low and add the 1 tablespoon granulated sugar. This small amount balances the acidity from the tomato paste and enhances the overall flavor. Let the chili simmer uncovered for 45-60 minutes, stirring occasionally, until it thickens slightly and the flavors meld together.
I know it seems like a long simmer, but this is where the magic happens. The chili will reduce naturally, concentrating the flavors. Taste after 30 minutes—you might need to adjust seasoning. If it needs more salt or spice, add it gradually. The beans should be tender, and the sauce should coat the back of a spoon.
Finish and Serve
After simmering, taste the chili and make any final adjustments. The 1 tablespoon granulated sugar should balance the acidity, but if it needs more sweetness, add a pinch more. The 0.5 teaspoon cinnamon and 1 teaspoon cocoa powder give that distinctive Hormel flavor—don't skip these.
Let the chili rest for 10 minutes off the heat before serving. This resting time allows the flavors to fully develop and the chili to thicken slightly. Serve hot with shredded cheese, sour cream, or cornbread for the ultimate comfort meal experience.
This chili makes 6 servings—perfect for meal prep or feeding a crowd. The slow simmer ensures tender beef and beans with a rich, spiced sauce that tastes just like Hormel's classic version.
Pro Tips For Making Hormel Chili With Beans Copycat
- TOAST THE SPICES: That 1-minute stir after adding the 2 tbsp chili powder, 1 tbsp ground cumin, and 1 tsp cocoa powder isn’t just busywork—it’s where the chili’s soul happens. I used to skip it until I realized how flat the flavor was without it. The spices need heat to wake up their aromas, so keep the pot on medium and stir like you’re trying to coax a fire.
- DON’T RINSE THE BEANS: Draining the 1.5 cups kidney beans is smart, but rinsing them strips away the natural starch that helps thicken the chili. That extra cling in the sauce? It’s not sloppiness—it’s the beans doing their job. Skip the rinse unless your cans taste funky, and trust the recipe’s balance.
- SIMMER LOW AND LONG: After adding the 2 cups beef broth, resist the urge to crank the heat. A gentle simmer for 45-60 minutes lets the flavors marry without turning the chili into a stew. I’ve rushed this step twice, and both times the spices tasted harsh instead of harmonized. Low heat = patience pays off.
- USE THE FAT: That 1 tbsp olive oil isn’t just for browning—it’s the first layer of flavor. But the real star is the fat rendered from the 1.5 lb ground beef. Don’t drain it after cooking; leave it to create a rich, velvety base. I learned this the hard way when I wiped out the pot, and the chili tasted thin and one-dimensional.
Serving suggestions for this hormel chili with beans copycat
Classic Toppings
This chili tastes even better with the right toppings—just like the original Hormel version. I always keep shredded sharp cheddar cheese and cooling sour cream on hand. The contrast of creamy, cold toppings against the warm, spiced chili is what makes it irresistible.
A sprinkle of green onions adds a fresh, bright finish that cuts through the richness. 🧀
Cornbread Companion
No Hormel chili meal is complete without homemade cornbread—it soaks up every last bit of that rich sauce. I use a simple mix of cornmeal, buttermilk, and a touch of honey for sweetness.
For an extra twist, add crumbled bacon or shredded cheddar to the batter. The slightly sweet, crumbly texture balances the chili’s spice perfectly.
Spicy Kick Option
If you love heat, add diced jalapeños or a dash of hot sauce like Tabasco or Frank’s RedHot. I like to keep a small bowl of chopped jalapeños on the table so everyone can adjust their own spice level.
For a smoky touch, a sprinkle of smoked paprika works too—it enhances the chili’s depth without overpowering it.
Garnish for Presentation
A little goes a long way when it comes to garnishing. Fresh cilantro or parsley adds a pop of color and freshness, while diced avocado or pickled jalapeños bring a creamy, tangy contrast.
I also love a drizzle of hot honey over the top for that sweet-and-spicy finish—it’s a crowd-pleaser that elevates the dish instantly. ✨
Meal Prep Pairings
This chili reheats beautifully, so I always pair it with crusty bread or garlic bread for dipping. For a lighter option, serve it over cauliflower rice or with a side of roasted sweet potatoes.
If you’re feeding a crowd, I recommend making extra—leftovers taste even better the next day and make for easy lunches. 🍽️
Nutrition facts
Frequently asked questions
Why does this recipe include cocoa powder and cinnamon?
These ingredients are the secret to that signature Hormel chili flavor! The 1 teaspoon cocoa powder adds a subtle richness while the 0.5 teaspoon cinnamon creates warmth that's hard to replicate otherwise. Together, they deepen the chili's complexity without overpowering the spices.
Can I use a slow cooker instead of stovetop?
Yes! Brown the beef first in a skillet, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours after adding the broth. The slow cooker will handle the simmering beautifully, though the stovetop method gives you more control over the thickening process.
Is it okay to skip the browning step?
While it might work, you'll miss out on the deep, meaty flavor that comes from browning the 1.5 pounds ground beef. This step develops the rich sauce base that makes the chili so satisfying. If you're short on time, at least toast the spices in the oil before adding them to the pot.
How do I adjust the spice level?
The recipe uses 2 tablespoons chili powder for medium heat. For milder chili, reduce to 1 tablespoon. To crank up the heat, add ½ teaspoon cayenne pepper or a dash of hot sauce at the end. Taste as you go—you can always add more, but you can't take it away!
What's the best way to reheat leftovers?
Gently warm the chili on low heat in a pot, stirring occasionally to prevent sticking. Avoid high heat which can make the beans mushy. For microwave reheating, use 30-second intervals, stirring between each, until thoroughly heated. The chili actually tastes better after resting overnight!