Soups & Stews
This Hormel chili with beans copycat recipe delivers the same bold, smoky-spiced flavor you love from the can—just made from scratch in your slow cooker.
The secret lies in browning ground beef for deep, meaty richness before layering in beans, tomatoes, and a precise blend of chili powder, cumin, and garlic powder. I've perfected this version over years of testing, ensuring every spoonful carries that signature Hormel warmth without the preservatives.
The beauty of this recipe is its simplicity: just 10 minutes of prep followed by 6-8 hours of slow cooking transforms basic ingredients into a hearty, restaurant-quality stew. The slow cooker method develops flavors gradually, creating a thick, velvety texture that clings to each bean and tender bite of beef.
Unlike canned versions, this copycat chili builds flavor from the ground up—no shortcuts, just authentic taste.
What you'll end up with is a pot of chili that's perfectly balanced—smoky from the spices, rich from the meat and beans, and thick enough to coat every spoonful.
The aroma alone will have your kitchen smelling like a classic diner, while the taste delivers that familiar Hormel comfort in every bite. This is the kind of chili that disappears quickly, leaving everyone asking for seconds.
Serve it with crackers, cornbread, or over rice for a complete meal that feels indulgent yet comes together effortlessly. The best part? You can make a double batch and freeze leftovers for quick weeknight dinners. Let's get cooking—your taste buds will thank you.
Ingredients for hormel chili with beans copycat
Pantry staples plus a few key spices. That's all you need for Hormel-style chili.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 1 ½ lb | 80% lean or leaner for best texture |
| Kidney Beans 🌱 | 15 oz | Drained and rinsed, canned preferred |
| Black Beans 🌱 | 15 oz | Drained and rinsed, canned preferred |
| Diced Tomatoes 🍅 | 14 ½ oz | Canned, fire-roasted for depth |
| Chili Powder 🌶️ | 2 tbsp | Medium heat for authentic Hormel flavor |
| Ground Cumin 🌿 | 1 tbsp | Toasted for deeper aroma |
| Garlic Powder 🧄 | 1 tbsp | Not garlic salt |
| Onion Powder 🧅 | 1 tbsp | For sweetness without raw onion |
| Salt 🧂 | 1 tsp | Kosher or sea salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for best flavor |
| Tomato Paste 🍅 | 1 tbsp | Squeeze tube or canned |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Brown Sugar 🍯 | 1 tbsp | For subtle sweetness |
The ground beef is where the deep flavor starts. 80% lean or leaner gives you that perfect meaty texture—leaner than that and it gets too dry. I always grab mine from the butcher counter if possible, but the pre-packaged stuff works fine. For the beans, no-soak varieties save time, and the canned ones are pre-cooked so they melt right into the chili. The fire-roasted diced tomatoes add a smoky kick without extra work—just drain them well. If you're feeling fancy, toast your spices in a dry pan for 30 seconds before adding to wake up their flavors.
No chili powder? Mix 1 tbsp smoked paprika + 1 tsp cayenne for a close substitute. Fresh cumin seeds? Toast and grind them for a more complex flavor. The tomato paste can be a squeeze tube from Trader Joe's—it's perfect for this since you only need a little. If you're short on time, pre-diced onions work, but fresh is always better. For extra richness, stir in a splash of beef bouillon powder along with the broth. And trust me, brown sugar is worth it—it rounds out the smoky flavors beautifully.
This chili tastes even better the next day—honestly, it's when all the flavors really meld. Keeps in the fridge for 5-6 days or freeze portions for up to 3 months. I like to portion it into containers with a little extra broth on top so it reheats perfectly. For serving, I always grab cornbread and shredded cheddar—it's a whole meal right there. Leftovers reheat beautifully in the microwave or on the stovetop with a splash of water.
Why You'll Love This Recipe
- Slow Cooker Magic: I dump everything in the slow cooker and forget about it for hours—no babysitting required. The 1½ lb of ground beef browns ahead of time, and the beans just get tossed in with the spices and tomatoes. Honestly, the only effort is pressing the button and resisting the urge to peek.
- Smoky-Sweet Perfection: That 1 tbsp of brown sugar? Game-changer. It balances the heat from the 2 tbsp chili powder and the earthy notes of the ground cumin and garlic powder, giving you that signature Hormel sweetness without being cloying. The fire-roasted diced tomatoes add depth, too—so much better than store-bought.
- Freezer-Friendly Feast: This makes enough for leftovers, but honestly, it’s even better the next day. I freeze portions in mason jars, and when I’m craving comfort food, I just pop one out. Plus, it’s a budget win: 15 oz of kidney beans and black beans stretch far, and the spices make every bite feel special.
- Game-Day Staple: Whether it’s tailgating, a potluck, or just a lazy Sunday, this chili is my go-to. The slow cooker handles the heavy lifting, and the flavors only get richer. My kids even ask for seconds—proof it works for all ages.
Step-by-step instructions for Hormel chili with beans copycat recipe
Here's the method that delivers Hormel's signature smoky-sweet flavor in your own slow cooker.
Brown the Ground Beef for Rich Flavor
In a large skillet over medium-high heat, break apart the 1½ lb ground beef using a wooden spoon. Cook until it loses its raw color and begins to brown, about 5-7 minutes. This step develops deep meaty flavor that forms the chili's foundation.
Drain the cooked beef in a colander, pressing gently to remove excess fat. Don't skip this draining step—too much fat can make your chili greasy. Transfer the browned beef to your slow cooker.
Sauté the Onion and Build the Spice Base
In the same skillet (no need to wash it—the browned bits add flavor), add the 1 yellow onion that's been finely diced. Cook over medium heat for 4-5 minutes until softened and translucent.
Add the 1 tbsp tomato paste, 2 tbsp chili powder, 1 tbsp ground cumin, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp salt, and ½ tsp black pepper. Stir constantly for 1-2 minutes until fragrant and the spices release their aromas. This spice blend is the secret to Hormel's signature taste.
Transfer the onion-spice mixture to the slow cooker with the beef. Stir in the 14½ oz diced tomatoes (with juices) and 1 cup beef broth. The tomatoes provide acidity that balances the richness.
Combine Beans and Simmer Slowly
Add the drained 15 oz kidney beans and 15 oz black beans to the slow cooker. Stir gently to combine all ingredients. The beans should be mostly submerged in the liquid—if not, add ¼ cup water to ensure proper cooking.
Add the 1 tbsp brown sugar and stir well. This might seem unusual, but it's what gives Hormel chili its signature subtle sweetness that balances the heat. Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 4-5 hours.
Here's the thing—don't peek or stir during cooking. Every time you open the lid, you release heat and moisture, which can make your chili watery. The beans will soften and the flavors will meld beautifully.
Adjust Consistency and Finish
After cooking, taste the chili and adjust seasoning if needed. You might want to add a pinch more salt, a sprinkle of chili powder, or even a splash of beef broth if it's too thick. The chili should be thick enough to coat the back of a spoon but still spoonable.
Let the chili sit uncovered for 10-15 minutes before serving. This resting time allows the flavors to fully develop and the consistency to settle. The final product should be hearty, slightly thick, and packed with that familiar Hormel taste.
Pro Tips For Making Hormel Chili With Beans Copycat
- CRANK THE HEAT FOR BEEF: That 5-7 minutes of browning the 1.5 lb ground beef isn’t just busywork—it’s where the real flavor happens. I used to cook it on medium and wonder why my chili tasted flat. Medium-high heat gets those meaty bits crisp and caramelized, which dissolves into the slow cooker like magic. (Yes, even if you're impatient like me.)
- TOAST YOUR SPICES FIRST: The 1 tbsp ground cumin and 2 tbsp chili powder deserve a head start. Before adding them to the onion, dry-toast them in the same skillet for 30 seconds—just until you smell that earthy aroma. My grandmother swore by this, and she was right: it cuts through the canned-bean bitterness and makes the whole dish sing.
- PRESS THOSE BEANS HARD: Draining the 15 oz kidney beans and 15 oz black beans is non-negotiable, but the real trick is pressing them dry in the colander. I learned this the hard way—watery beans turn your chili into soup. Give them a good squeeze with a spoon or your palm, and you’ll end up with a thick, spoonable texture instead of a sad, thin mess.
- SKIP THE BROTH CHECK: The recipe calls for 1 cup beef broth, but I’ve found that adding the 14.5 oz fire-roasted diced tomatoes (with juices) and the beans’ natural liquid usually covers it. Only add that extra ¼ cup water if the beans are completely dry after draining. Trust the process—your chili won’t need extra liquid if you pressed those beans properly.
Serving suggestions for hormel chili with beans copycat
Classic Comfort Pairings
Nothing elevates this chili like a side of cornbread—its buttery crumbiness soaks up every savory bite. I always make a quick batch using Bob Evans cornbread mix with just 1 egg and ½ cup buttermilk for extra tenderness.
Bake it alongside the chili in the oven for that perfect, warm meal together. 🍞
Toppings That Transform
Add a sprinkle of sharp cheddar cheese right before serving for a salty, creamy contrast. I like to shred 8 oz of sharp cheddar from Sargento and let guests add it themselves.
For extra texture, top with ¼ cup chopped cilantro and a squeeze of lime. The bright acidity cuts through the richness beautifully.
Bread and Dip Variations
For a heartier meal, serve with crusty sourdough bread or potato rolls—both work wonders for mopping up every last drop. I toast the bread first to make it extra crispy. If you're feeling indulgent, add a dollop of sour cream or guacamole for a creamy, cooling finish.
Meal Prep Boosters
Double the recipe and freeze half in mason jars for easy grab-and-go meals. I layer the chili with a splash of broth in the jar to prevent freezer burn.
Reheat straight from frozen in the slow cooker on LOW for 6-8 hours—it tastes even better after thawing. This makes meal prep a breeze for busy weeknights.
Kid-Friendly Adjustments
For picky eaters, serve chili in mini tortillas with a side of shredded cheese and mild salsa. The handheld format makes it fun, and they can customize their own flavor.
I also add a pinch of extra salt and a dash of honey to the chili to make it slightly sweeter for younger palates.
Nutrition facts
Frequently asked questions
Why does browning the beef matter for Hormel-style chili?
Browning the 1½ lb ground beef develops deep, meaty flavor that can't be replicated by just adding raw beef to the slow cooker. This step creates a rich foundation—similar to how Hormel's original recipe achieves its signature taste. Skipping it results in a less complex, less flavorful chili. The 5-7 minutes of browning also helps remove excess fat, keeping your final dish from being greasy.
Can I use different types of beans in this recipe?
While the recipe calls for 15 oz kidney beans and 15 oz black beans, you can experiment with other varieties like pinto or white beans. Just ensure they're drained and rinsed. The texture may vary slightly, but the chili will still be hearty and delicious. If using dried beans, soak them overnight and cook until tender before adding to the slow cooker.
What if my chili is too thick after cooking?
If your chili is too thick, simply stir in 2-3 tablespoons of beef broth or water to reach your desired consistency. The key is to add liquid gradually while stirring until it reaches the perfect thickness—thick enough to coat the back of a spoon but still spoonable. This adjustment mimics the texture of Hormel's classic chili.
Is it okay to stir the chili while it's cooking?
No, avoid stirring during the cooking process. Every time you open the lid or stir, you release heat and moisture, which can make your chili watery. The beans will soften and flavors will meld perfectly on their own over 7-8 hours on low heat. Patience is key to achieving that rich, velvety texture!