Soups & Stews
This Hormel chili with beans copycat recipe brings that beloved smoky tomato-bacon taste right into your kitchen. The secret lies in slow-simmered beef, hearty beans, and a blend of spices that mimic the brand's iconic taste profile.
I've perfected this one-pot recipe over years of testing, ensuring every batch delivers that familiar, comforting depth.
This copycat version uses ground beef for authentic texture, kidney beans for heartiness, and a precise spice mix that balances smokiness with subtle sweetness. The bacon-infused broth creates that unmistakable savory base, while tomato paste adds the rich, slightly tangy depth Hormel chili is known for.
Professional results come from letting the flavors meld during a 45-minute simmer, transforming simple ingredients into something truly special.
What makes this recipe stand out is its versatility—serve it as-is for classic comfort food or customize with toppings like shredded cheese, sour cream, or crispy crackers. The flavor improves with time, making it perfect for meal prep or feeding a crowd.
By the final spoonful, you'll taste that familiar Hormel magic without the canned shortcuts.
Ready in under 1 hour, this chili delivers restaurant-quality satisfaction with minimal effort. The key is patience—letting the spices and meat develop their full flavor. Whether you're recreating a childhood memory or introducing Hormel-style chili to new fans, this recipe delivers the real deal.
Ingredients for hormel chili with beans copycat
Sixteen ingredients transform into that iconic Hormel chili depth with just one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80% lean) 🥩 | 1 ½ lb | Finely ground for even cooking |
| Kidney Beans 🌱 | 2 cups | Canned, drained and rinsed |
| Tomato Paste 🍅 | ¼ cup | High-quality, no sugar added |
| Diced Tomatoes (40 oz can) 🍅 | 1 can | San Marzano preferred for sweetness |
| Bacon (thick-cut) 🥓 | 6 oz | Cooked until crispy, crumbled |
| Onion (yellow) 🧅 | 1 whole | Diced, standard yellow variety |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced, aromatic |
| Chili Powder 🌶️ | 2 tbsp | Smoked paprika blend preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper flavor |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | Diamond Crystal preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked black pepper |
| Beef Broth 💧 | 2 cups | Low-sodium, homemade preferred |
| Brown Sugar 🍯 | 1 tbsp | Light variety for subtle sweetness |
The ground beef is non-negotiable for authentic texture—80% lean ensures proper browning and fat for richness. Costco or local butchers often have the finest grind, but any grocery store's standard package works. Kidney beans should be canned, not dried—the texture and pre-cooked state mirror Hormel's consistency. For the tomato base, San Marzano diced tomatoes deliver the natural sweetness that makes this chili stand out, while their thick consistency prevents wateriness during simmering. Bacon adds that unmistakable smoky depth; thick-cut renders more flavor and creates satisfying crunch when crumbled.
No bacon? Smoked paprika plus a splash of liquid smoke mimics the flavor profile, though the texture will differ. Substituting kidney beans? Black beans or pinto beans work equally well, but the color will shift slightly. The chili powder blend is critical—Penzeys or McCormick Smoked Chili Powder provide that authentic smokiness. For the tomato paste, Muir Glen is a reliable brand that avoids added sugars. The beef broth should be low-sodium to prevent over-salting, but you can always adjust later. Brown sugar is optional but enhances the subtle sweetness Hormel chili is known for—light brown sugar prevents overpowering the other flavors.
This chili tastes even better the next day as flavors meld. Store in an airtight container in the refrigerator for up to 5 days, or freeze portions for 3 months. For meal prep, double the recipe and portion into individual containers—simply reheat and top with your favorite garnishes. The bacon-infused broth can be made ahead and stored separately for 3 days in the fridge, saving time during assembly. When reheating, add a splash of water if the chili thickens too much during storage.
Why You'll Love This Recipe
- One-Pot Magic: That’s right—just one pot, no chopping, no fuss. The bacon renders while you brown the beef, and the beans and tomatoes melt into a thick, hearty simmer with zero extra dishes. (Yes, even on a Tuesday night when you’re exhausted.)
- Smoky Depth Bomb: The thick-cut bacon adds a salty, smoky punch that lingers, while the tomato paste gives it that rich, concentrated umami kick. That first spoonful? It’s the kind of flavor that makes you pause mid-ladle and go, “Wait, is this really just chili?”
- Leftovers That Shine: This chili actually tastes better the next day—honestly, it does. The flavors meld into something even deeper, and it’s perfect for packing lunches or reheating with a sprinkle of cheese. (My kids argue over who gets the leftovers.)
- Budget-Friendly Powerhouse: Ground beef, beans, and bacon stretch across meals without breaking the bank. A single batch feeds six, and the ingredients cost less than takeout. Plus, it’s the kind of dish that makes you feel like you’re treating yourself—without the guilt.
Step-by-step instructions for Hormel chili with beans copycat recipe
Master the perfect balance of smoky, sweet, and savory flavors in this one-pot chili.
Render the Bacon and Build the Flavor Base
In a large Dutch oven or heavy pot, cook the 6 oz thick-cut bacon over medium heat until the edges become crispy and the fat has rendered out completely—about 10-12 minutes. I like to cut the bacon into small pieces first so it cooks faster and renders more fat. Use a slotted spoon to remove the bacon, leaving the fat in the pot. This bacon fat is your flavor foundation.
In the same pot, add the 1 whole diced yellow onion and cook for 5 minutes until softened and translucent. Stir occasionally to prevent browning. Next, add the 4 minced garlic cloves and cook for 30 seconds until fragrant—this ensures the garlic doesn't burn, which would make the chili bitter. You're creating a flavorful base that will carry through the entire dish.
Brown the Ground Beef and Toast the Spices
Add the 1.5 lb finely ground beef (80% lean) to the pot, breaking it apart with a wooden spoon as it cooks. Increase the heat to medium-high and cook for 6-8 minutes, stirring occasionally, until the beef is deep brown and fully cooked. This step is crucial for developing the meaty depth of flavor in the chili.
Once the beef is browned, sprinkle in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 1.5 tsp salt, and 0.5 tsp black pepper. Stir well to coat the beef evenly in the spices. Toast the spices for 1 minute until fragrant—this step intensifies their flavors and removes any raw taste. The spices should smell warm, earthy, and slightly smoky.
Simmer the Chili with Tomatoes and Beans
Pour in the 0.25 cup tomato paste and stir to combine, letting it cook for 1 minute to deepen its flavor. Add the 1 can (40 oz) diced tomatoes, 2 cups beef broth, and 1 tbsp brown sugar, stirring well. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20 minutes, stirring occasionally. This allows the flavors to meld and the sauce to thicken slightly.
Add the 2 cups drained and rinsed kidney beans and stir gently to distribute them evenly. The beans will absorb some of the liquid, but you want to maintain a hearty, chunky texture. Taste the chili and adjust the seasoning if needed—add more salt, chili powder, or brown sugar to balance the flavors. The chili should be rich, slightly sweet, and deeply savory at this stage.
Finish and Rest for Maximum Flavor
Return the crispy bacon to the pot and stir to combine. Let the chili simmer uncovered for an additional 15-20 minutes to allow the flavors to deepen and the liquid to reduce slightly. The chili should coat the back of a spoon but still have a thick, stew-like consistency. If it's too thick, add 1-2 tablespoons of water to loosen it.
Remove the pot from heat and let the chili rest for 10 minutes before serving. This resting period allows the flavors to settle and the chili to thicken slightly as it cools. Serve the chili hot, garnished with additional crispy bacon bits or a sprinkle of fresh parsley if desired. Each spoonful should deliver a perfect balance of smoky, sweet, and savory notes, just like the original Hormel chili.
Pro Tips For Making Hormel Chili With Beans Copycat
- CRISP THE BACON FIRST: Skip the pre-cooked bacon bits—render thick-cut slices in a cold skillet until the fat pools and they’re golden, then drain all but 2 tablespoons. That smoky fat becomes the chili’s flavor base, and the bacon stays crisp enough to bite into later. (Yes, even if you’re impatient like me.)
- BROWN THE BEEF WELL: Don’t just cook the ground beef—break it up into small chunks and sear them until the edges are dark brown, not just pink. This isn’t just for looks; it builds depth that canned tomatoes alone can’t match. I used to rush this, and the chili always tasted flat.
- DRAIN AND RINSE BEANS: Skip the salted canned beans—drain and rinse the kidney beans thoroughly, then add them after the chili simmers for 15 minutes. This keeps them from turning mushy and lets them soak up the rich tomato-beef sauce instead of diluting it.
- THICKEN WITH PASTE LAST: Stir in the tomato paste after the diced tomatoes and beans go in, not at the start. It’ll clump if you add it too early, and you’ll end up with a gluey mess. Mix it into a little cold water first, then whisk it into the hot pot—smooth every time.
Troubleshooting this recipe
Underseasoned Chili
The most common issue is chili that lacks depth or flavor. If your chili tastes bland, first check your salt—add ½ tsp more at a time until balanced. The bacon fat is flavor central, so ensure you rendered enough by cooking bacon until fully crispy.
For extra umami, stir in 1 tsp Worcestershire sauce or ½ tsp smoked paprika during the final simmer. Taste as you go—this chili needs bold seasoning to match Hormel's profile. 🌶️
Mushy Beans
Overcooking beans turns them mushy and watery. Add them only after the chili has simmered for 20 minutes—not at the start. If using canned beans, drain and rinse thoroughly to remove excess starch.
For firmer texture, try black beans instead of kidney beans, as they hold up better during long simmering. Never skip the 10-minute rest before serving—this helps beans retain their shape. ⏳
Too Thin or Watery
A runny chili usually means too much liquid or insufficient simmering time. Reduce heat to low and simmer uncovered for an extra 15-20 minutes to thicken naturally.
If still too thin, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the chili, and simmer for 5 more minutes. Avoid adding tomato paste at the end—it thickens unevenly. For future batches, reduce broth by ½ cup if your pot is large. 💧
Bitter or Burnt Taste
Burnt garlic or onions create bitterness. Cook onions until softened but not browned (about 5 minutes), and garlic only for 30 seconds. If you notice bitterness, stir in ½ tsp sugar or 1 tbsp apple cider vinegar to balance.
Avoid high heat when adding spices—toast them gently over medium-low for 1 minute only. For extra insurance, use fresh garlic instead of powder. 🚫
Greasy or Oily
Excess bacon fat makes chili greasy. Drain most of the fat after cooking bacon, leaving just 1-2 tbsp for flavor. If too much fat remains, skim it off with a spoon before adding other ingredients.
For a lighter texture, use leaner ground beef (90% lean) or turkey. If the chili still seems oily after cooking, stir in 1 tbsp tomato paste at the end to absorb excess fat. 🥓
Grainy or Uneven Texture
Uneven texture often comes from improperly browned beef or stirring too much. Brown beef in small batches if needed to avoid steaming. Stir only occasionally during simmering—over-stirring breaks down meat fibers. For smoother chili, blend ½ cup** of the chili and stir it back in at the end.
If beans are too chunky, mash a few with a fork before adding them to the pot. 🍲
Nutrition facts
Frequently asked questions
Can I make this chili without bacon?
Yes! For a bacon-free version, replace the crispy bacon with ½ cup cooked sausage (like kielbasa) or 1 tbsp smoked paprika + ½ tsp liquid smoke for that smoky depth. The key is replicating the fat and smokiness—just reduce the broth by ¼ cup to maintain thickness.
How do I adjust the spice level?
Start with the recipe's 2 tbsp chili powder for mild heat. For medium spice, add ½ tsp cayenne pepper when toasting spices. For extra kick, stir in 1 tsp hot sauce or ½ tsp crushed red pepper flakes during the final 15-minute simmer. Taste as you go!
Can I use dried beans instead of canned?
Soak 1 cup dried kidney beans overnight, then simmer for 45-60 minutes until tender. Drain and rinse before adding to the chili. For faster prep, use the quick-soak method: boil beans for 2 minutes, then let them sit covered for 1 hour.
Why does my chili taste different from Hormel's?
The biggest differences come from fresh ingredients vs. canned processing. Use San Marzano tomatoes for sweetness, thick-cut bacon for smokiness, and toast the spices for depth. The 45-minute simmer is critical—rushing reduces flavor development. Patience pays off!
What's the best way to reheat leftovers?
Gently reheat on the stovetop over low heat with a splash of water or broth to prevent drying. Microwave in 1-minute intervals, stirring between each, to maintain texture. For best results, reheat only what you'll eat immediately—this chili tastes freshest when served hot.