Soups & Stews
This copycat Hormel chili no-beans recipe captures the same molasses-kissed depth and bacon-crisped top as the iconic canned version. The secret lies in a precise blend of spices and a slow simmer that develops layers of smoky, slightly sweet flavor—just like the original.
I’ve perfected this recipe over years of testing, ensuring every spoonful delivers that familiar comfort without the beans.
The foundation starts with ground beef and a dark molasses base that gives the chili its signature depth, while a touch of brown sugar balances the richness. A crispy bacon topping adds texture and smoky aroma, mimicking Hormel’s iconic presentation.
This version simmers for hours, allowing flavors to meld into a thick, hearty stew that’s perfect for cold nights or game day gatherings.
What you’ll end up with is a chili that’s thick enough to stand a spoon in, with tender beef and a sauce that clings to every bite. The bacon topping adds a satisfying crunch, while the molasses-kissed flavor sings through every mouthful.
It’s the kind of chili that tastes like nostalgia—familiar, comforting, and impossible to resist.
Serve it with crackers, cornbread, or over rice for a complete meal. The recipe scales easily, so you can make a big batch for feeding a crowd or save leftovers for days. Let’s get cooking!
Ingredients for hormel chili no beans copycat
Six core ingredients and a few pantry staples deliver Hormel's iconic molasses-kissed chili flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef 🥩 | 2 lb | 80/20 fat ratio preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Freshly minced |
| Black Coffee ☕ | 1 cup | Brewed and cooled |
| Molasses 🍯 | ¼ cup | Unsulphured preferred |
| Brown Sugar 🍚 | ¼ cup | Light or dark |
| Tomato Paste 🍅 | ½ cup | Squeeze tube preferred |
| Chili Powder 🌶️ | 1 ½ tbsp | Medium heat level |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Bacon 🥓 | 1 lb | Thick-cut, chopped |
| Beef Broth 💧 | 1 cup | Low-sodium preferred |
| Water 💧 | 1 cup | Room temperature |
The ground beef is non-negotiable—80/20 fat ratio ensures richness and moisture. Costco or Walmart typically carry this blend pre-packaged, saving you from measuring. For the molasses, Goya unsulphured or Bragg are the gold standards—sulphured versions can taste bitter. The bacon should be thick-cut (like Oscar Mayer or Applewood smoked), chopped into small pieces for even crisping. Freshly minced garlic and diced onions from the store's produce section work fine, but if you're feeling fancy, Whole Foods has pre-minced garlic that saves time.
No molasses? One-third cup maple syrup plus one teaspoon vinegar approximates the depth, though it won't be identical. Running low on brown sugar? Substitute white sugar at the same amount, but the chili will lack that caramelized note. The tomato paste can be swapped for one cup crushed tomatoes (no need to strain), though it adds extra moisture. For the spices, Penzeys or McCormick ground cumin and chili powder are reliable—just avoid the pre-mixed chili seasoning packets, which often contain salt and other fillers. The bacon topping can be made ahead and reheated for 30 seconds before serving to restore crispiness.
This chili tastes even better the next day as flavors meld. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months in portion-sized containers. The bacon topping keeps separately for 1 week in the fridge if stored in a sealed bag. For large gatherings, double the recipe—it reheats beautifully. Leftovers make incredible chili cheese toast or loaded baked potatoes. The beef broth can be substituted with water plus one bouillon cube if needed, though the flavor won't be as deep.
Why You'll Love This Recipe
- No Chopping Chaos: I swear by this recipe because the onion and garlic get finely minced—no dice, no tears, just a quick pulse in the food processor. Honestly, that’s half the battle won before you even turn on the stove.
- Molasses Magic: That splash of molasses? It’s what turns this chili from good to ridiculously good—deep, caramel notes that linger like a secret. Between us, I’ve tried other recipes, but this one hits the sweet-spicy balance Hormel nailed.
- Leftovers That Last: This chili tastes even better the next day, which means I make a double batch and freeze half. (Yes, even on a Tuesday night.) Just reheat and serve—no sad, dried-out texture, just rich, hearty flavor every time.
- Budget-Friendly Feast: Ground beef and pantry staples? This feeds four for under $10. The coffee grounds add depth without costing extra, and the molasses stretches the meal further. My wallet and my family’s stomachs thank me every time.
Step-by-step instructions for Hormel chili no beans copycat recipe
This method delivers the signature Hormel chili experience with deep molasses richness and crispy bacon topping.
Cook the Bacon and Brown the Beef
In a large Dutch oven, cook the 1 lb bacon over medium heat until crispy, about 10-12 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the rendered fat in the pot. This fat becomes the flavor foundation.
Increase heat to medium-high and add the 2 lb ground beef, breaking it apart with a wooden spoon. Cook until the beef loses its raw color, about 5-6 minutes. This step develops deep meaty flavors through the Maillard reaction. Drain any excess fat if needed, leaving about 2 tablespoons in the pot.
Sauté Aromatics and Build the Base
Add the 1 whole yellow onion and 4 cloves minced garlic to the Dutch oven. Cook for 3-4 minutes until the onions soften and become translucent. This step ensures the onions melt into the chili rather than remaining distinct pieces.
Stir in the 0.5 cup tomato paste and cook for 1 minute until it darkens slightly. This creates a rich, concentrated base that carries the chili's depth of flavor. The paste's acidity also helps balance the sweetness of the molasses and brown sugar.
Add Spices and Molasses Mixture
In a small bowl, whisk together the 0.25 cup molasses, 0.25 cup brown sugar, 1.5 tbsp chili powder, 1 tbsp ground cumin, 1.5 tsp salt, and 0.5 tsp black pepper. Pour this mixture into the Dutch oven and stir well to combine. The molasses will darken the chili and add a caramelized depth.
Add the 1 cup black coffee and 1 cup beef broth, stirring to incorporate. Bring the mixture to a simmer over medium heat, then reduce heat to low. The coffee enhances the chili's richness while balancing the sweetness, and the broth adds necessary liquid for simmering.
Simmer and Develop Flavor
Cover the Dutch oven and let the chili simmer for 1 hour 15 minutes, stirring occasionally. This long simmer allows the flavors to meld and the spices to bloom fully. The chili should thicken naturally as it reduces.
After 1 hour 15 minutes, taste and adjust seasoning if needed. The chili should have a perfect balance of sweet, spicy, and savory notes. If it's too thick, add the 1 cup water to reach your desired consistency. The molasses and brown sugar will caramelize further during this time, deepening the flavor.
Top with Crispy Bacon and Serve
Crumble the reserved bacon and sprinkle it evenly over the chili. The crispy bacon adds texture and a salty contrast to the sweet-savory chili. Serve immediately while the bacon is still crispy and the chili is hot.
For best results, let the chili rest for 10 minutes before serving. This allows the flavors to settle and the chili to thicken slightly. Each spoonful should deliver a rich, molasses-kissed depth with a satisfying bite from the bacon topping. This copycat recipe captures the essence of Hormel's iconic chili with a homemade touch.
Pro Tips For Making Hormel Chili No Beans Copycat
- CRANK THE HEAT FIRST: Brown that ground beef on high heat until it’s actually brown—not pink, not gray, but deep golden. I learned this the hard way after making chili that tasted more like stewed meat than Hormel’s signature depth. Once it’s browned, turn it down to medium-low for the rest.
- GRIND THE GARLIC FINE: Skip the minced garlic from the jar—it’s too uniform and lacks texture. Pulse fresh garlic in a food processor until it’s almost a paste, but not quite. This mimics Hormel’s slow-cooked richness without overpowering the molasses-coffee base.
- COFFEE AFTER COOKING: Add the black coffee after the onions and beef have cooked for 15 minutes. The heat extracts more bitterness from the coffee, which balances the molasses. Pouring it in too early makes the chili taste bitter and harsh.
- SALT THE BEFORE AND AFTER: Season the ground beef generously with salt before browning—it renders fat better and keeps the chili from tasting flat. Then, add another pinch after the coffee and molasses go in. Hormel’s version is bold, not subtle.
Flavor customization for this recipe
Sweetness Adjustments
If you prefer a deeper molasses flavor, add an extra 1 tablespoon of molasses during the simmering phase. For a milder taste, reduce the brown sugar to 2 tablespoons and replace the remaining 1 tablespoon with maple syrup.
I’ve found that Goya unsulphured molasses adds the richest depth without bitterness. 🍯
Spice Level Control
For a milder chili, reduce the chili powder to 1 tablespoon and add ½ teaspoon smoked paprika for depth.
If you love heat, increase the chili powder to 2 tablespoons and add ½ teaspoon cayenne pepper in the final 10 minutes of simmering. Penzeys chili powder has a well-balanced heat that works perfectly here.
Smoky Depth Boost
For a smokier profile, replace ½ cup beef broth with ½ cup chicken broth> and add 1 teaspoon liquid smoke (like Coltman’s) during the simmer.
Alternatively, cook the onions and garlic with ½ teaspoon smoked salt instead of regular salt. This mimics the smoky notes found in Hormel’s version. ✨
Umami Enhancers
Add 1 teaspoon Worcestershire sauce or 1 tablespoon soy sauce during the simmer to deepen the savory notes. For a richer base, stir in 1 tablespoon tomato powder when adding the tomato paste. These adjustments create a more complex, layered flavor without altering the chili’s signature sweetness.
Texture Variations
For a chunkier texture, brown ½ cup diced bell peppers with the onions and garlic. For a smoother chili, blend ½ cup of the finished chili with an immersion blender before serving. I prefer the chunky version—it mimics Hormel’s hearty, meaty consistency perfectly. 🥣
Topping Alternatives
Swap the bacon for crumbled chorizo (about ½ cup) for a Spanish-inspired twist. For a vegetarian option, top with toasted pumpkin seeds and crumbled feta cheese. The key is maintaining the contrast of crispy, salty elements against the sweet-savory chili. 🌶️
Nutrition facts
Frequently asked questions
Why does this recipe use coffee in the chili?
The coffee enhances the chili's depth and richness by balancing the sweetness of molasses and brown sugar. It also adds a subtle bitterness that mimics the complexity of Hormel's original recipe. The acidity helps cut through the fat, creating a more refined flavor profile.
Can I make this chili in a slow cooker?
Brown the beef and bacon first, then transfer everything to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker will develop the flavors beautifully, though you may need to add a splash of water if it gets too thick. The bacon topping should be added fresh before serving.
What if my chili is too thin or too thick?
If it's too thin, simmer uncovered for 10-15 minutes to reduce. For a thicker chili, stir in 1-2 tablespoons cornstarch mixed with water and simmer for 5 minutes. The recipe accounts for natural thickening during the 1 hour 15 minutes simmer, but adjustments may be needed based on your stove or altitude.
How can I make this vegetarian?
Replace the ground beef with 1 lb lentils or crumbled tempeh, and use vegetable broth instead of beef broth. Add 1 tablespoon soy sauce for umami depth. The molasses and spices will still shine, though the texture will be different. For a meatier bite, consider using mushrooms instead of lentils.
Can I freeze this chili?
Yes, but freeze the chili without the bacon topping. Store in airtight containers for up to 3 months. Reheat on the stove over medium-low heat, stirring frequently, until warmed through. Add the bacon topping fresh when reheating to maintain crispiness. The flavors actually improve after freezing!