Soups & Stews
This Hormel chili with beans copycat recipe delivers the same spiced tomato depth and crunchy topped magic that made the original canned version a pantry staple. The secret lies in slow-simmered ground beef, rich tomato paste, and a precise blend of spices that mimic Hormel's signature flavor—without the preservatives.
I've perfected this version after years of testing, ensuring every spoonful delivers that familiar tangy-sweet balance with tender beans and a thick, hearty texture.
The key to authentic Hormel-style chili begins with browning the meat properly—this develops deep, meaty flavors that carry through the simmer.
A touch of cocoa powder (just 1 tablespoon) adds that subtle chocolatey note that Hormel chili is known for, while a splash of vinegar at the end brightens the flavors without overpowering them. The beans absorb the rich broth, becoming tender and fully integrated into the chili's velvety texture.
What sets this recipe apart is the crunchy topping—a mix of crackers and melted cheese that transforms ordinary chili into something restaurant-worthy. Serve it with buttered cornbread or crusty rolls to soak up every last bit of that spiced tomato depth.
This isn't just a copycat; it's a foolproof, restaurant-quality chili that rivals the original in every way.
The beauty of this recipe is its versatility—it works equally well for weeknight dinners, potlucks, or meal prep. The flavors deepen over time, making it even better the next day.
Whether you're a chili purist or just love Hormel's classic taste, this version delivers consistent results every time. Let's get cooking!
Ingredients for hormel chili with beans copycat
Sixteen ingredients for Hormel-style chili that rivals the canned classic.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80/20 fat ratio preferred |
| Tomato Paste 🍅 | ½ cup | High quality, no sugar added |
| Diced Tomatoes 🍅 | 15 oz | Canned, no salt added |
| Chili Beans 🥫 | 15 oz | Canned, drained and rinsed |
| Chicken Broth 💧 | 1 cup | Low sodium preferred |
| Cocoa Powder 🍫 | 1 tbsp | Natural, unsweetened |
| White Vinegar 🍋 | 1 tbsp | Distilled preferred |
| Onion Powder 🧅 | 1 tsp | Freshly ground preferred |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Chili Powder 🌶️ | 1 tbsp | Medium heat preferred |
| Ground Cumin 🌿 | 1 tsp | Toasted for depth |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Ritz Crackers 🍞 | 1 ½ cups | Crushed for topping |
| Shredded Cheddar Cheese 🧀 | 1 cup | Sharp cheddar preferred |
The ground beef is where the chili's soul lives—80/20 fat ratio ensures rich flavor and juiciness. Costco or Butcher's Shop often have the best quality at a reasonable price, but any supermarket ground beef will work. Look for bright red color and visible fat marbling. The no-salt-added diced tomatoes are crucial for controlling the final seasoning. I always grab Muir Glen brand when available, but any canned tomatoes will do. For the beans, Hormel or Bush's chili beans are ideal, but any canned kidney or pinto beans work in a pinch.
No cocoa powder? Unsweetened baking chocolate works at half the amount. The vinegar might seem odd, but it's what gives Hormel chili that signature tang—apple cider vinegar works too. Freshly ground spices make all the difference: toast the cumin seeds in a dry pan for 30 seconds before grinding if you have whole spices. The chili powder should be medium heat—hot varieties can overpower the delicate balance. For a vegetarian version, swap the beef for mushrooms or lentils and increase the broth by 1/2 cup.
This chili tastes even better the next day as flavors meld. Store in an airtight container in the fridge for up to 5 days or freeze portions for 3 months. The topping keeps separately—just crush the crackers and shred the cheese when ready to serve. For meal prep, divide the chili into containers and store the topping in a separate bag. Reheat gently on the stove to preserve the cracker crunch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just brown the beef, dump in the rest, and let it simmer. No chopping, no fuss, and honestly? That’s all you need for a bowl of chili that tastes like it simmered all day.
- Deep, Rich Bite: The tomato paste and diced tomatoes create this perfect balance—sweet, tangy, and just a little smoky. Throw in those canned chili beans, and suddenly, you’ve got that Hormel-level satisfaction without the mystery ingredients.
- Meal Prep Hero: Between us, this is my go-to for busy weeks. Make a big batch on Sunday, and you’ve got lunch or dinner covered for days. The flavors actually get better the next day—trust me, I’ve tested it.
- Budget-Friendly Powerhouse: Ground beef and canned beans keep this recipe cheap, but the chicken broth adds that extra layer of depth. I’ll be real: it’s the kind of chili that makes you feel like you’re eating fancy, even when you’re not.
Step-by-step instructions for Hormel chili with beans copycat recipe
Here's the proven method to recreate Hormel's signature chili with rich tomato depth and that signature cracker-topped finish.
Brown the Ground Beef Thoroughly
Heat a large Dutch oven or heavy pot over medium-high heat. Add the 1.5 lb ground beef and break it apart with a wooden spoon, stirring frequently. Cook until the beef is no longer pink in the center and has developed a deep brown crust—about 6-8 minutes. This browning creates the Maillard reaction that builds deep, meaty flavor.
Once fully browned, drain all but 1 tablespoon of the rendered fat from the pot using a fine-mesh strainer. This small amount of fat will help create a rich base for your chili. If your pot isn't deep enough, transfer the beef to a plate and return it to the pot after draining.
Build the Flavor Foundation
Return the browned beef to the pot and reduce heat to medium. Add the 0.5 cup tomato paste, stirring constantly for 2 minutes until it darkens and becomes fully incorporated. This step develops the signature deep tomato flavor that sets Hormel chili apart.
Next, add the 15 oz diced tomatoes (with juices), 15 oz chili beans (drained and rinsed), 1 cup chicken broth, 1 tbsp cocoa powder, 1 tbsp white vinegar, 1 tsp onion powder, 1 tsp garlic powder, 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper. Stir everything together until well combined. The vinegar will help balance the richness while the cocoa powder adds that subtle depth that's characteristic of Hormel chili.
Simmer Until Thick and Flavorful
Bring the mixture to a gentle boil over medium heat, then immediately reduce heat to low. Cover and let it simmer for 45-60 minutes, stirring occasionally. You're looking for the chili to thicken and the flavors to meld together. The longer it simmers, the more complex the flavors become.
After 30 minutes, taste and adjust seasoning if needed. You may need to add a pinch more salt or a bit more chili powder to reach your preferred heat level. The chili should be thick enough to coat the back of a spoon but still have a loose, stew-like consistency.
Prepare the Topping
While the chili simmers, prepare the topping by crushing the 1.5 cups Ritz crackers in a food processor or by placing them in a ziplock bag and crushing them with a rolling pin until you have coarse crumbs. In a small bowl, mix the crushed crackers with the 1 cup shredded cheddar cheese until evenly combined.
Here's the thing—don't skip this step. The cracker-cheese topping is what makes this chili truly special. The crackers add a satisfying crunch that contrasts perfectly with the thick, hearty chili beneath.
Top and Serve
Once the chili has reached your desired thickness and flavor intensity, remove it from heat. Spoon the chili into serving bowls, dividing it evenly among the 6 servings. Top each serving generously with the cracker-cheese mixture, pressing down lightly to help it adhere.
Let the chili sit for 5-10 minutes before serving to allow the cracker topping to soften slightly and absorb some of the chili's flavor. Serve immediately while the crackers are still crisp and the chili is piping hot. The combination of rich, spiced chili with the crunchy cracker topping creates a perfect balance of textures and flavors that's hard to resist.
Pro Tips For Making Hormel Chili With Beans Copycat
- Brown the Beef Properly: Skip the quick sear—break the beef into small chunks first, then cook them low and slow over medium heat until they’re actually brown, not just pink. I used to rush this, and my chili always tasted raw; now it’s rich and deep. (Yes, it takes 10-12 minutes—don’t skip it.)
- Drain and Rinse the Beans: Open that can of chili beans, dump them in a colander, and rinse them thoroughly with cold water. The excess salt and preservatives in canned beans muddle the flavor if you don’t. I learned this after my first batch tasted like a salty brick.
- Simmer, Don’t Boil: Once everything’s in the pot, keep the heat low enough that you barely see bubbles—just a few gentle ones. Boiling burns the tomato paste and makes the broth turn cloudy. My grandmother called it “whispering heat,” and she was right: it’s the thing that matters most.
- Add the Broth Last: Stir in the chicken broth after the tomato paste and diced tomatoes have cooked for at least 10 minutes. This lets the paste develop its flavor first, so the broth doesn’t dilute it too soon. I was skeptical until I tried it—now it’s non-negotiable.
Troubleshooting great hormel chili with beans copycat
Chili Too Thin?
If your chili ends up too thin after simmering, don’t panic. The fix is simple: simmer uncovered for an extra 10-15 minutes to reduce the liquid naturally. For faster results, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in while the chili cooks.
Let it thicken for 5 minutes—this works like a natural thickener without altering the flavor. 💡
Beans Too Soft?
Overcooked beans turn mushy, but you can salvage them. Remove the chili from heat and stir in 2-3 tablespoons tomato paste to help absorb excess moisture.
If that doesn’t work, drain the chili through a fine-mesh strainer, reserving the liquid, then return the beans to the pot with a splash of fresh broth to rehydrate them slightly. Simmer for just 5 more minutes to restore texture.
Flavor Too Mild?
If your chili lacks depth, boost the flavor by adding 1 teaspoon smoked paprika or ½ teaspoon liquid smoke (like Coltman’s) while simmering. For a tangy kick, stir in 1 extra tablespoon vinegar or a splash of hot sauce.
Let it simmer for 10 minutes to meld the new flavors—this works better than dumping in extra spices at the end.
Topping Too Dry?
The cracker-cheese topping can dry out if prepped too early. Keep the crushed crackers and cheese separate until serving, then mix them just before topping the chili. For extra moisture, sprinkle 1 teaspoon milk or cream over the topping before pressing it down.
This helps the crackers stay crisp while still absorbing the chili’s richness. 🧀
Chili Too Spicy?
Balance excessive heat by adding 1 tablespoon sour cream or Greek yogurt to each serving, which cools the palate. A splash of chicken broth or even a pinch of sugar (just ½ teaspoon) can also help mellow the spice.
Stirring in 1 extra tablespoon tomato paste adds acidity that offsets heat without diluting the chili’s depth.
Meat Too Greasy?
If your chili tastes overly greasy, skim excess fat from the surface while it simmers. For a cleaner finish, blend ½ cup of the chili with an immersion blender, then stir it back in—this helps distribute the fat more evenly and thickens the texture.
Alternatively, simmer uncovered for 5 extra minutes to let some fat evaporate naturally. 🍲
Nutrition facts
Frequently asked questions
Can I make this chili in a slow cooker?
Brown the ground beef first, then transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. The slow cooker method actually enhances the flavors, making the chili even more tender and rich. Just add the cracker topping right before serving to keep it crisp.
What kind of beans work best for this recipe?
Hormel's original uses kidney beans, but you can use pinto, black, or even a mix of canned beans. For the most authentic texture, stick with 15 oz canned kidney beans (drained and rinsed). If using dried beans, soak them overnight first and cook separately before adding to the chili during the last 30 minutes of simmering.
How can I make this vegetarian?
Replace the ground beef with 1.5 lbs of crumbled tempeh or extra-firm tofu (pressed and pan-fried first). Add 1 cup cooked lentils or mushrooms for extra heartiness. Use vegetable broth instead of chicken broth and reduce the cocoa powder to ½ tablespoon to balance the flavors. The texture will be slightly different but still delicious!
Can I freeze this chili?
Yes, this chili freezes beautifully! Let it cool completely, then store in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat on the stove over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems too thick after thawing. The topping should be added fresh after reheating to maintain crispness.
Why does Hormel chili have that unique tangy flavor?
The signature tang comes from the white vinegar and the tomato paste caramelization. The vinegar brightens the flavors while the paste develops deep, umami-rich notes when cooked properly. The cocoa powder adds a subtle chocolatey depth that rounds out the overall taste. This combination creates that familiar Hormel flavor profile that's hard to replicate without these key ingredients!