Soups & Stews
This Hormel chili with beans copycat recipe delivers the exact deep, smoky flavor and satisfying texture that made the canned version legendary. After years of testing, I've cracked the code for replicating that perfect balance of ground beef, kidney beans, and spices that create such a hearty bowl.
The secret lies in slow-cooked meat and a precise blend of spices that develop rich, caramelized notes over time.
What sets this version apart is the authentic bean texture—firm yet tender—achieved through proper soaking and cooking methods. Unlike many copycat recipes that rely on canned beans, this version uses dried beans for that true Hormel texture, though I'll show you how to adapt it with canned beans for convenience.
The flavor profile mirrors Hormel's signature taste: slightly sweet, deeply smoky, and packed with warmth from chili powder and cocoa.
The result is a chili that's thick enough to coat the back of a spoon but still has that perfect spoon-dripping consistency. Each bite delivers tender beef, hearty beans, and layers of spice that linger just right.
This recipe builds flavor gradually through slow cooking, ensuring every spoonful tastes like the chili you remember from childhood.
Whether you're serving this to a crowd or meal prepping for the week, the instructions are designed to deliver consistent results. The slow cooker method makes it completely hands-off, while the stovetop version gives you more control over the texture.
For dietary adaptations, I'll show you how to create vegetarian and lower-fat versions that maintain that signature Hormel taste.
Ingredients for hormel chili with beans copycat
Sixteen ingredients. One legendary bowl. All you need for that Hormel chili taste.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (Chuck) 🥩 | 2 ½ lb | 80/20 fat ratio for flavor |
| Dried Kidney Beans 🌱 | 1 ½ cups | Soaked overnight for texture |
| Chili Powder 🌶️ | 3 tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 ½ tbsp | Toasted for depth |
| Cocoa Powder 🍫 | 1 tbsp | Natural, unsweetened |
| Onion Powder 🧅 | 1 tbsp | Fresh ground if possible |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Tomato Paste 🍅 | ½ cup | Squeeze tube works |
| Beef Broth 💧 | 3 cups | Low-sodium preferred |
| Water 💧 | 1 ½ cups | Or additional broth |
| Brown Sugar 🍚 | 2 tbsp | Light or dark |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy depth |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The ground beef is where the magic starts. Chuck roast gives you that deep, beefy flavor—80/20 fat ratio is key for richness. Most grocery stores carry it pre-ground, but if you're buying a whole chuck roast, ask the butcher to grind it fresh. Costco or Walmart usually have good prices on bulk packs. The kidney beans? Dried are non-negotiable for that authentic Hormel texture, but I'll show you how to adapt with canned beans later. Soak them overnight—8-10 hours—or use the quick-soak method if you're in a hurry. The spices? Penzeys or the bulk section at Whole Foods for the freshest, but regular grocery store brands work fine if they're not ancient.
No chili powder? Mix 1 tbsp smoked paprika + 1 tsp cayenne for a close substitute. Dried beans too much work? Two 15-oz cans of kidney beans (drained and rinsed) work in a pinch—just skip the soaking. The tomato paste can be the squeeze tube kind from Trader Joe's—no waste, lasts forever. For the cocoa, Hershey's Special Dark is fine, but Ghirardelli has more depth. Want to cut the sugar? Reduce brown sugar to 1 tbsp and add 1 tsp molasses. The vinegar might sound odd, but it's what gives Hormel chili that subtle tang—apple cider vinegar is best, but white vinegar works too.
This chili tastes even better the next day—flavors meld overnight. Keeps for 5-6 days in the fridge, freezes beautifully for up to 3 months. I double the recipe and freeze half—perfect for lazy weeknights. For serving, I always garnish with fresh parsley and a dollop of sour cream or shredded cheddar. The beans will thicken as it cools, so add a splash of broth if it gets too thick. Leftovers reheat perfectly—just stir in a splash of water or broth to loosen it up.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the beef, toss in the beans and spices, and let it simmer. No chopping, no fuss, and the pot does all the work while you sip something cold.
- Deep, Rich Bite: That cocoa powder isn’t just for baking—it adds a subtle, smoky depth that makes this chili ridiculously good. The cumin and chili powder? Perfect balance—warm, earthy, and just spicy enough to linger.
- Meal Prep Gold: Between us, this is my go-to for busy weeks. Double the batch, freeze half, and you’ve got a hearty lunch ready in minutes. (Yes, even on a Tuesday night.)
- Budget-Friendly Powerhouse: Chuck roast and dried beans stretch this recipe farther than you’d think. A pound of beef and a can’s worth of beans feed four for under $10—no guilt, just flavor.
Step-by-step instructions for Hormel chili with beans copycat recipe
Here's how to make this deep, smoky chili with real bean texture that tastes just like Hormel's classic.
🍳 Step 1: Brown the Ground Beef
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 2.5 pounds of ground beef (chuck) and break it apart with a wooden spoon. Cook until the beef is deep brown and fully cooked through, about 8-10 minutes. This step develops rich, meaty flavor that forms the base of your chili.
Don't drain the rendered fat—it's essential for building flavor. Once the beef is browned, use a slotted spoon to transfer it to a plate, leaving all the fat in the pot. This fat will help create a thick, flavorful sauce as you cook. If you notice any excess fat (more than about 2 tablespoons remaining), you can carefully drain it off, but leave most of it for the recipe.
👨🍳 Step 2: Sauté the Spices and Tomato Paste
With the beef removed, reduce the heat to medium and 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 constantly for 1-2 minutes until the spices are fragrant and toasted slightly—this deepens their flavor.
Next, add the 0.5 cup tomato paste and stir it into the spice mixture. Cook for another 1-2 minutes until the tomato paste darkens slightly and becomes fully incorporated. This step helps build a rich, thick base for your chili. The spices should be evenly distributed and the mixture should look like a thick paste rather than loose powder.
🍳 Step 3: Combine and Simmer the Chili
Return the browned beef to the pot and stir to combine with the spice mixture. Add the 3 cups beef broth, 1.5 cups water, 2 tablespoons brown sugar, and 1 tablespoon apple cider vinegar. Stir well to ensure everything is evenly distributed. Bring the mixture to a boil over high heat.
Once boiling, reduce the heat to low and add the 1.5 cups dried kidney beans. Cover the pot and let it simmer for 1 hour. This initial simmer allows the beans to begin softening and the flavors to meld together. After 1 hour, stir the chili and check for doneness. The beans should be tender but still have some bite—this is important for that authentic Hormel texture.
⏰ Step 4: Finish and Rest the Chili
Continue simmering the chili uncovered for another 2-3 hours until the beans are fully tender and the chili has thickened to your desired consistency. Stir occasionally to prevent sticking and to ensure even cooking. The chili should reduce slightly, becoming thicker and more flavorful as it simmers.
Real talk: This is where patience pays off. The longer you let it cook, the deeper the flavors develop. When the beans are fork-tender and the chili has reached a thick, stew-like consistency, remove it from heat. Stir in the 0.25 cup chopped fresh parsley and let the chili rest for 10-15 minutes. This resting period allows the flavors to fully meld together and the chili to thicken slightly more.
🍽️ Step 5: Serve and Enjoy
Ladle the chili into bowls and serve immediately. The chili should have a rich, deep color and a thick, hearty texture with tender beans that hold their shape. Each spoonful should deliver a perfect balance of smoky, spicy, and slightly sweet flavors with a hint of tang from the apple cider vinegar.
For the best experience, serve this chili with crusty bread or over a bed of warm cornbread. The crust helps soak up the delicious sauce while adding a satisfying texture contrast. If you find the chili too thick after resting, you can thin it slightly with a bit of water or additional beef broth. Enjoy your copycat Hormel chili with beans that tastes just like the classic!
Pro Tips For Making Hormel Chili With Beans Copycat
- CRUSH THE BEANS FIRST: Dried kidney beans need a good soak—at least 8 hours, or overnight if you can swing it. I used to skip this and wonder why my chili tasted like cardboard; soaked beans break down properly and don’t turn to mush. (Pro move: Drain and rinse them before adding to the pot.)
- BROWN THE MEAT LOW: Chuck roast ground beef releases more flavor when cooked slowly over medium heat—don’t rush it. After 5 minutes, the beef should be breaking apart but not yet fully browned; that’s when you add the spices. (Yes, even if you’re impatient like me.)
- TOAST THE SPICES: Bloom your chili powder and cumin in the beef fat for 30 seconds before adding liquid—this wakes up their flavors. I learned this the hard way when my chili tasted flat; now I never skip it. (Bonus: A pinch of salt here helps the spices stick to the meat.)
- STIR IN COCOA LAST: Add the cocoa powder after the beans are tender, not at the start. The heat can make it bitter if it cooks too long; folding it in at the end keeps the chocolate notes smooth. (Sounds weird, but it works—trust me.)
Troubleshooting perfect results
Thin or Watery Chili
If your chili turns out too thin, don’t panic—this is an easy fix. The most common cause is using too much liquid (water or broth) or not letting the chili reduce enough during cooking.
To thicken it, simmer the chili uncovered over medium-low heat for an additional 15-20 minutes, stirring occasionally. If it still needs more body, mix 1 tablespoon cornstarch with 2 tablespoons cold water, then stir it into the chili.
Simmer for another 5 minutes until it reaches your desired thickness. For a smoother texture, you can also mash a few beans with a fork and stir them back in. 💡
Beans Too Soft or Mushy
Overcooked beans are a common issue, but it’s easily preventable. The key is timing—beans should be tender but still hold their shape. If you’re using dried beans, they typically need 2-3 hours of simmering total (including the initial hour covered). If they turn out mushy, you likely overcooked them.
For future batches, check the beans after 1.5 hours of simmering and taste-test one. If they’re already too soft, reduce the cooking time by 20-30 minutes next time. For canned beans, drain and rinse them well to remove excess starch, which can make them break down faster. 🌱
Chili Tastes Bland or Flat
A bland chili usually means the spices weren’t toasted enough or the flavors didn’t meld properly. To fix this, always toast your spices in the fat over medium heat for 1-2 minutes until fragrant before adding other ingredients.
If your chili tastes flat, try adding a pinch of smoked paprika or a splash of apple cider vinegar to brighten the flavors. For deeper richness, simmer the chili longer (up to 3-4 hours) to let the spices and meat flavors develop.
If you’re short on time, a 1-teaspoon dash of liquid smoke can add that smoky depth Hormel chili is known for. 🔥
Chili Too Spicy or Bitter
If your chili ends up too spicy, balance it out with a touch of sweetness—stir in 1-2 teaspoons brown sugar or a pinch of cinnamon.
For bitterness, which often comes from overcooked spices or tomato paste, add a splash of beef broth or a pat of butter to mellow the flavors. If the cocoa powder made it too bitter, reduce it to ½ tablespoon next time.
For a smoother finish, stir in 1 tablespoon of tomato paste to round out the flavors. Taste as you go—adjust in small increments to avoid overcorrecting. 🌶️
Ground Beef Too Greasy
Excess fat in your chili can make it feel heavy or unbalanced. If your beef released too much fat, carefully skim it off the surface with a spoon while the chili simmers.
For future batches, use leaner ground beef (90/10) if you prefer less fat, but I recommend sticking with 80/20 for the best flavor—just drain off extra fat after browning. Another trick is to chill the chili in the fridge overnight, then skim off the hardened fat before reheating.
This won’t affect the taste but will improve the texture. 🥩
Slow Cooker or Instant Pot Adjustments
If you’re using a slow cooker, cook the chili on low for 6-7 hours or high for 3-4 hours. For an Instant Pot, set it to high pressure for 20 minutes, then natural release for 10 minutes.
The biggest adjustment is timing—slow cookers and Instant Pots can make beans softer faster, so reduce cooking time by 30-45 minutes compared to stovetop. If using canned beans, add them 10 minutes before the end of cooking to prevent them from breaking down.
Always check for doneness early to avoid overcooking. ⏰
Nutrition facts
Frequently asked questions
Can I make this chili vegetarian?
Replace the ground beef with 1.5 pounds of crumbled tempeh or 2 cups of lentils for a meaty texture. For extra depth, add 1 tablespoon soy sauce or 1 teaspoon liquid smoke to mimic the beefy flavor. The beans will still provide heartiness, and the spices will carry the signature taste.
How do I adjust the spice level?
This recipe uses medium-heat chili powder, but you can easily adjust it. For milder heat, reduce the chili powder to 2 tablespoons and add ½ teaspoon cinnamon for warmth. For extra kick, add ½ teaspoon cayenne pepper or 1 teaspoon smoked paprika. Always taste as you go—small adjustments make a big difference!
Can I use canned beans instead of dried?
Yes! For a shortcut, use two 15-oz cans of kidney beans (drained and rinsed). Add them during the last 30 minutes of cooking to prevent mushiness. Canned beans won’t have the same texture as dried, but they’ll still deliver that familiar Hormel-style heartiness.
Why does the recipe call for cocoa powder?
The cocoa powder adds a subtle depth and slight sweetness that’s key to Hormel’s signature taste. It’s not chocolatey—just a 1 tablespoon for richness. If you’re avoiding it, replace it with ½ teaspoon instant espresso powder or 1 teaspoon molasses for a similar effect. The vinegar balances the cocoa’s bitterness for a smooth finish.
How long will this chili keep in the fridge?
This chili tastes even better the next day! Store it in an airtight container for up to 5-6 days. The flavors meld beautifully overnight, and the texture thickens slightly. For leftovers, reheat on the stovetop over medium-low heat, stirring in a splash of broth or water if it’s too thick. Freeze for up to 3 months for lazy weeknights.