Soups & Stews
This copycat Hormel chili no beans recipe brings that same rich, spiced depth straight from the can—no shortcuts, just hearty homemade flavor.
After years of perfecting the balance of ground beef, tomatoes, and spices, I've cracked the code for a chili that tastes just like the classic brand—rich, hearty, and satisfying. The secret lies in slow simmering and precise spice ratios that build layers of flavor over time.
This recipe starts with quality ground beef, browned thoroughly to develop deep, caramelized flavors before adding diced tomatoes, onions, and a blend of chili powder, cumin, and garlic. The spices are toasted briefly to release their aromatic oils, which infuse the chili with warmth and complexity.
Unlike many copycat recipes, this version skips beans entirely while maintaining the same hearty texture and bold taste.
By the time you're done, you'll have a pot of chili that's thick, flavorful, and perfect for serving with all the traditional toppings—sharp cheddar cheese, crispy crackers, or a dollop of sour cream.
The slow-cooked beef stays tender while absorbing all those rich spices, creating a dish that's both nostalgic and deeply satisfying. This is chili the way it should be made—from scratch, with no shortcuts.
Whether you're using a stovetop or slow cooker, this method ensures consistent results every time. The recipe scales easily for feeding a crowd or meal prepping for the week, making it a versatile addition to your comfort food repertoire. Let's get cooking—this chili is worth the effort.
Ingredients for hormel chili no beans copycat
Just 14 ingredients for a chili that rivals the canned classic—bold, meaty, and packed with deep spice.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean, finely ground |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Diced Tomatoes 🍅 | 28 oz | Canned, fire-roasted preferred |
| Tomato Paste 🍅 | 2 tbsp | Smooth, not chunky |
| Chili Powder 🌶️ | 2 tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Dark Brown Sugar 🍬 | 1 tbsp | For subtle sweetness |
| Apple Cider Vinegar 🍎 | 1 tbsp | For tangy depth |
| Vegetable Oil 🫒 | 1 tbsp | For browning beef |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
The ground beef is where the magic starts. 80% lean gives you that perfect balance of richness and tenderness—90% lean stays too lean and dry. Most grocery stores carry it pre-ground, but if you're buying a block, ask for it to be finely ground at the meat counter. Costco and Walmart usually have the best prices for bulk packs. The onions and garlic? Fresh is non-negotiable here—dried or powdered just won't give you that same sweet, aromatic base. I always grab a couple extra onions since they're the backbone of the flavor.
No fire-roasted tomatoes? Regular diced works fine, but the charred flavor adds that canned-chili vibe. Running short on cumin? Smoked paprika at half the amount gives you a similar smoky depth. The apple cider vinegar might seem odd, but trust me—it cuts through the richness and adds that classic tang. Substitute lemon juice if you're out, but it won't be quite the same. For the spices, Penzeys or bulk bins at Whole Foods have the freshest stuff, but honestly, any brand works as long as it's not ancient. The bay leaves? Don't skip them—they add subtle earthiness that rounds everything out.
This chili tastes even better the next day as all the flavors meld together. Keeps in the fridge for 5-6 days and freezes beautifully for up to 3 months. I always double the batch because it disappears fast—perfect for meal prep. Store in airtight containers with a splash of broth on top to keep it moist. When reheating, add a little extra broth if it's too thick—it should coat the back of a spoon but still be spoonable.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the beef, toss in chopped onion and garlic, then dump in the tomatoes and paste. No extra pans, no fuss, and honestly? That’s all it takes.
- Deep Umami Bomb: The secret’s in the paste and tomatoes simmering together—rich, smoky, and just spicy enough to linger. Between us, it’s the kind of chili that makes you reach for a second bowl without thinking.
- Weeknight & Game Day: I make this when I’m too tired for anything fancy but still want something hearty. It’s perfect for feeding a crowd too—just double the batch and let everyone serve themselves.
- Budget-Friendly Staple: Ground beef and canned tomatoes? This recipe costs me less than takeout but tastes like a restaurant dish. And leftovers? They’re even better the next day, reheated fast.
Instructions for Hormel chili no beans copycat recipe
Here's how to make that iconic Hormel chili flavor from scratch—rich, meaty, and perfectly spiced.
Brown the Ground Beef Perfectly
Heat the 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Add the 1.5 lb ground beef and break it apart with a wooden spoon, letting it brown in batches if needed. You want the beef to develop a deep, rich color—this builds the foundation of flavor. Cook for 8-10 minutes, stirring occasionally, until the beef loses its raw appearance and turns a rich brown.
Once fully browned, drain most of the fat (leave about 2 tablespoons) and transfer the beef to a plate. This step is crucial—it removes excess grease that can make the chili taste greasy later. Don't skip it, even if it means a little extra cleanup.
Sauté the Aromatics
Return the Dutch oven to medium heat and add the 1 whole yellow onion, diced small. Cook for 5-6 minutes until softened and translucent. Add the 4 cloves garlic cloves, minced, and cook for another 30 seconds until fragrant. You should smell that garlic releasing its aroma—this is when the chili starts to come together.
Here's the thing—don't let the garlic burn. It goes from fragrant to bitter in seconds. If it starts to darken too quickly, remove the pan from heat for 10 seconds and stir. The goal is to infuse flavor, not overpower it.
Build the Chili Base
Stir in the 2 tbsp tomato paste and cook for 1 minute until it darkens slightly. This step deepens the chili's color and flavor. Add the 2 tbsp chili powder, 1 tbsp ground cumin, 1.5 tsp salt, and 0.5 tsp black pepper, stirring to combine. The spices will bloom and fill your kitchen with that classic chili scent—this is where the magic happens.
Pour in the 28 oz diced tomatoes (with juices), 1 cup beef broth, 1 tbsp dark brown sugar, 1 tbsp apple cider vinegar, and the 2 whole bay leaves. Stir everything together, scraping up any browned bits from the bottom of the pan. These bits are packed with flavor—don't let them go to waste.
Simmer Until Thick and Flavorful
Return the browned beef to the Dutch oven and bring the mixture to a gentle boil. Once boiling, reduce heat to low and let it simmer uncovered for 1 hour to 1 hour 15 minutes. Stir occasionally to prevent sticking. You're looking for a thick, rich consistency—the chili should coat the back of a spoon when you stir it.
Taste as you go. If it needs more salt or spice, adjust now. The chili should be deeply flavorful with a perfect balance of heat, sweetness, and tang. If it's too thin, simmer uncovered for another 10 minutes to reduce further. The longer it simmers, the more intense the flavors become.
Rest and Serve
Remove the 2 whole bay leaves and let the chili rest for 10 minutes before serving. This step allows the flavors to meld and the texture to thicken slightly. Serve warm with your favorite toppings—shredded cheese, sour cream, or chopped green onions all work well.
Real talk: the chili will taste even better the next day as the flavors continue to develop. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze for 3 months. This copycat recipe delivers that Hormel chili taste you love, but with the satisfaction of making it from scratch.
Pro Tips For Making Hormel Chili No Beans Copycat
- CRANK THE HEAT FIRST: The first 5 minutes with the beef and onions on high heat—yes, even if it looks like it’s burning—actually browns the meat better than low-and-slow. I used to wimp out and cook it on medium, and the chili always tasted dull. High heat seals the beef and develops that deep, meaty flavor Hormel’s version has.
- GRATE THE GARLIC: Skip the minced jar—freshly grated garlic cloves add a richness you won’t get from pre-chopped. Use the flat side of your knife to smash 3-4 cloves on the cutting board, then grate them directly into the pot. It’s a little extra work, but the flavor sticks better and doesn’t clump like jarred garlic can.
- STIR THE TOMATO PASTE: Don’t just dump the tomato paste in and walk away. Stir it into the beef and onions while it’s still hot—this breaks up the paste so it blends smoothly instead of sitting in clumpy globs. I learned this after seeing my first batch look like it had marbles in it.
- LET IT SIMMER UNTIL THICK: The chili won’t be ready in 30 minutes—give it at least 45-60 minutes of low simmering to let the flavors meld and the sauce thicken. Check the consistency after 40 minutes; if it’s still watery, uncover it and let the liquid reduce. Patience here makes the difference between a quick meal and something that tastes like it’s been simmering all day.
Wine and beer pairings for hormel chili no beans copycat
Red Wine Classics
For this rich, spiced chili, a Zinfandel from California is my go-to choice. Its bold fruit flavors and subtle spice notes complement the chili's depth without overpowering it.
Look for a Dry Creek Vineyard or Ravenswood Zinfandel—they both have that perfect balance of jammy berries and earthy undertones that mirror the chili's complexity. Serve slightly chilled (60-65°F) to let the wine's acidity cut through the meaty richness. 🍷
Malbec Magic
If you prefer something with a touch of elegance, an Argentinian Malbec shines here. The dark fruit and velvety tannins in a Catena Zapata or Trapiche Malbec harmonize beautifully with the chili's smoky cumin and deep chili powder.
The wine's natural sweetness also balances the heat, making each bite more enjoyable. Let it breathe for 10-15 minutes before pouring to soften its tannins.
Beer Pairings
A Mexican lager like Modelo Especial or Pacifico is my top beer recommendation. The crisp, clean profile cleanses your palate between bites, letting the chili's flavors stand out.
For something with a little more body, try a dark amber ale like Fat Tire—its caramel malt notes echo the chili's sweetness while the hop bitterness balances the heat. Keep the beer well-chilled (40-45°F) for the best experience. 🍺
Craft IPA Balance
If you love IPAs, a hazy IPA with citrus notes works surprisingly well. Brands like Hazy Little Thing or New England-style IPAs from Trillium Brewing provide a bright, juicy contrast to the chili's richness.
The citrusy hops cut through the fat, while the malt backbone stands up to the spices. Serve at 45-50°F to preserve the beer's clarity and hop aroma.
Non-Alcoholic Options
Don’t want alcohol? A sparkling hibiscus tea or Mexican horchata makes a refreshing alternative. The natural sweetness and acidity in hibiscus tea complement the chili’s tangy depth, while horchata’s creamy texture mirrors the dish’s heartiness.
For a fizzy kick, try a ginger beer—the spicy ginger pairs perfectly with the chili’s heat. 💛
Nutrition facts
Frequently asked questions
Why does this recipe skip beans entirely?
This version focuses on highlighting the rich, meaty depth of the chili without beans competing for texture or flavor. The slow-cooked beef and tomato base create a satisfying, hearty consistency all on their own. Plus, it's perfect for those who prefer a more traditional beef stew-like experience without the typical bean bulk.
Can I make this in a slow cooker?
Brown the beef and sauté the aromatics first, then transfer everything to your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until thick and flavorful. The slow cooker method actually enhances the chili's depth by allowing flavors to meld even more. Just stir occasionally during the last hour to prevent sticking.
What's the secret to getting the Hormel chili taste?
The magic comes from three key elements: browning the beef deeply for rich flavor, toasting the spices briefly before adding liquid, and using apple cider vinegar for that signature tang. The slow simmer also lets all these flavors develop properly. Don't skip the bay leaves—they add subtle earthiness that rounds out the taste.
How can I adjust the spice level?
Start with the 2 tbsp chili powder and adjust to taste. For more heat, add ½ tsp cayenne pepper or 1 tsp smoked paprika. If you prefer milder chili, reduce the chili powder to 1 tbsp and add ½ tsp cinnamon for warmth instead. Always taste as you go—you can always add more spice later!
Can I make this gluten-free?
Yes! Just ensure your beef broth and chili powder are certified gluten-free. The recipe naturally avoids gluten-containing ingredients. For extra safety, check all spice blends—some contain anti-caking agents with gluten. The same goes for any toppings like crackers or tortilla chips.