Soups & Stews
This Hormel chili with beans copycat recipe delivers the same smoky, hearty comfort you remember from the can—just better. The secret lies in slow-cooked beans, rich broth, and a touch of bacon that adds that signature crunch.
I developed this version after years of tweaking, ensuring every spoonful tastes like the original without the preservatives.
The foundation of great chili is patience—letting flavors meld over time creates depth you can't rush. You'll start with canned beans for convenience, but the magic happens when you build the seasoning layer by layer: chili powder, cumin, and a hint of cocoa for that familiar warmth.
The bacon isn't just for flavor; it adds texture that makes this chili feel indulgent.
By the time you're done, you'll have a hearty, ready-to-eat bowl of chili with tender beans, smoky spices, and crispy bacon bits on top. The aroma alone will have everyone gathered around the table, and the first bite delivers that perfect balance of savory, smoky, and slightly sweet.
This is the chili you'll make again and again.
Perfect for game day, potlucks, or a cozy weeknight dinner, this recipe scales easily to feed a crowd. The instructions are straightforward, but the results are anything but basic. Let's get cooking—your taste buds will thank you.
Ingredients for hormel chili with beans copycat
Sixteen ingredients. One pot. The same smoky, bacon-crusted chili you crave—just homemade.
| Ingredient | Amount | Notes |
|---|---|---|
| Ground Beef (80/20) 🥩 | 2 lb | Lean but flavorful cut |
| Canned Kidney Beans 🍲 | 2 cans | 15 oz each, drained and rinsed |
| Canned Black Beans 🍲 | 2 cans | 15 oz each, drained and rinsed |
| Thick-Cut Bacon 🥓 | 8 oz | Chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced small |
| Bell Pepper 🍅 | 1 whole | Medium size, diced small |
| Chili Powder 🌶️ | 2 tbsp | For deep smoky flavor |
| Ground Cumin 🌿 | 1 tbsp | Toasted for warmth |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground preferred |
| Unsweetened Cocoa Powder 🍫 | 1 tbsp | For subtle chocolate depth |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Tomato Paste 🍅 | 2 tbsp | Squeeze tube for convenience |
| Brown Sugar 🍚 | 1 tbsp | For subtle sweetness |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The bacon is non-negotiable here—thick-cut from Costco gives you the best crunch. Cook it low and slow until crispy, then stir it right into the chili. The kidney and black beans are a must for that classic Hormel texture, but if you prefer pinto beans, they'll work too. For the ground beef, 80/20 fat ratio keeps it juicy while browning. I always grab mine in the butcher section if available—it's fresher than the pre-packaged stuff. The onion and bell pepper? Dice them small so they melt into the chili without chunks.
No cocoa powder? Unsweetened chocolate chips at half the amount work in a pinch. Short on chili powder? Smoked paprika plus cayenne gets you close, but the cocoa is what gives Hormel chili that signature depth. The tomato paste can be the squeeze tube kind—Trader Joe's has the best prices. Want to skip the sugar? Maple syrup at half the amount adds sweetness without crystallizing. The beef broth matters here—low-sodium so you control the saltiness. If you're using high-sodium broth, cut the added salt in half.
This chili tastes even better the next day—3-4 days in the fridge, no problem. Freezes for up to 3 months if you make a big batch. I always double the recipe for game day—portion into containers so you can grab and go. The bacon bits stay crispy if you store them separately and sprinkle them on top when serving. Leftovers reheat beautifully, but add a splash of broth if it gets too thick.
Why You'll Love This Recipe
- Five-Ingredient Magic: I swear by this combo—thick-cut bacon renders crispy while the beef browns, then those canned beans (no soaking, no fuss) bulk it up with zero effort. Honestly, it’s the kind of recipe where you’ll wonder why you ever made chili from scratch.
- Smoky-Sweet Crunch: That bacon fat? Everything. It caramelizes into the onions, then clings to the beans like a hug, while the kidney and black beans add a deep, earthy punch. Between us, this isn’t just chili—it’s a flavor bomb in a bowl.
- Game-Day Crowd Pleaser: Serve it in a slow cooker for tailgates (just dump and forget) or ladle it into mugs for a cozy night in. My college friends still ask for the recipe—even though I told them it’s just canned beans and bacon. (They don’t believe me.)
- Leftovers That Don’t Lie: This chili tastes better the next day—yes, really. The flavors meld, the bacon gets even crispier when reheated, and it stretches across lunches, sandwiches, or straight from the pot. I’ve fed a family of five for a week with one batch. Budget win.
Step-by-step instructions for Hormel chili with beans copycat recipe
Here's how to recreate that perfect blend of smoky bacon, rich spices, and hearty beans—just like Hormel's classic.
Cook the Bacon and Brown the Ground Beef
Start by chopping the 8 ounces of thick-cut bacon into small, even pieces. Place them in a large Dutch oven or heavy pot over medium heat. Cook the bacon for 8-10 minutes, stirring occasionally, until it's crispy and the fat has rendered out. Use a slotted spoon to remove the bacon and set it aside on paper towels to drain excess fat, leaving behind about 2 tablespoons of bacon fat in the pot.
Add the 2 pounds of ground beef (80/20) to the pot with the bacon fat. Break it up with a wooden spoon and cook over medium-high heat for 5-6 minutes, stirring occasionally, until the beef is no longer pink. You'll see it lose its raw color and develop a rich, browned texture. This step builds the deep, meaty flavor that makes this chili so satisfying.
Sauté the Vegetables and Spices
In the same pot, add the 1 whole yellow onion and 1 whole bell pepper, both diced small. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions become translucent and the peppers soften slightly. This process releases their natural sweetness and mellows their flavors.
Next, stir in the 2 tablespoons of chili powder, 1 tablespoon of ground cumin, 1 tablespoon of garlic powder, 1 tablespoon of unsweetened cocoa powder, 1 tablespoon of brown sugar, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant and the mixture is well combined. The cocoa powder adds a subtle depth that mimics Hormel's signature taste—don't skip this step!
Add the Tomato Paste and Beans
Squeeze in the 2 tablespoons of tomato paste and stir it into the spices, breaking it down completely. Cook for 1-2 minutes until it darkens slightly and becomes fully incorporated. This step deepens the chili's color and adds a concentrated tomato flavor that balances the spices.
Now, add the 2 cans of drained and rinsed canned kidney beans and 2 cans of drained and rinsed canned black beans to the pot. Stir them in gently to avoid mashing. The beans should be evenly distributed, and you'll notice the chili start to thicken as the flavors meld together. This is where the hearty, filling texture begins to take shape.
Simmer the Chili to Perfection
Pour in the 2 cups of beef broth, stirring well to combine. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 45-50 minutes. Stir occasionally to prevent sticking, and taste after 30 minutes to adjust seasoning if needed. The chili should thicken slightly as it cooks, and the flavors should meld into a rich, smoky, and slightly sweet profile.
Once the chili has simmered, stir in the crispy bacon you set aside earlier. This adds a satisfying crunch and layers of smoky flavor that are key to the Hormel copycat experience. The bacon should be evenly distributed throughout the chili, and you'll see it soften slightly as it absorbs the liquid. Serve the chili hot, and enjoy the perfect balance of textures and flavors!
Pro Tips For Making Hormel Chili With Beans Copycat
- CRISP THE BACON FIRST: Cook the thick-cut bacon in batches until the edges are deep brown—not just pink. I learned this the hard way: undercooked bacon stays chewy and ruins the texture contrast in the chili. Save the fat to brown the onions later; it’s the flavor foundation.
- BROWN THE BEEF WELL: Use a large, cold skillet and break the 80/20 beef into 1-inch chunks before cooking. Let it sear undisturbed for 3-4 minutes until dark brown on all sides—this builds depth. Rushing this step means your chili will taste like ground beef, not deeply savory chili.
- DRAIN BEANS BUT SAVE LIQUID: Drain the kidney and black beans, but reserve 1 cup of the canned liquid—it’s salty and adds body. Skimping here makes the chili watery; using too much makes it mushy. Taste the reserved liquid first—if it’s bland, add a pinch of salt.
- LOW AND SLOW AFTER SEARING: After browning everything, reduce heat to medium-low and simmer uncovered for 45 minutes. I used to crank the heat and end up with a thick, gluey mess. This slow cook lets flavors meld without breaking down the beans or bacon. Stir occasionally—just enough to prevent sticking.
Common mistakes when making perfect results
Overcooking the Beans
One of the biggest mistakes is letting those canned beans turn mushy. Once you add them to the pot, keep the heat at a gentle simmer—not a rolling boil. Overcooking for more than 45-50 minutes will break down the beans into a paste.
I’ve ruined chili this way before, and it’s a shame because the texture becomes unappetizing. If you’re worried about doneness, taste after 30 minutes—the beans should be tender but still hold their shape. 🥣
Skipping the Bacon Crunch
That crispy bacon isn’t just for flavor—it’s for texture. If you cook the bacon too long, it’ll turn greasy and lose its crunch. Worse, if you skip adding it back in at the end, your chili will lack that signature Hormel crunch.
I recommend cooking the bacon separately until it’s golden and crispy, then stirring it in during the last 5 minutes of simmering. This keeps it crisp while infusing the chili with smoky flavor. 🥓
Ignoring the Cocoa Powder
The cocoa powder is the secret to Hormel’s signature taste, and omitting it is a common mistake. Without it, your chili will taste flat and lack that subtle depth.
If you’re new to using cocoa in savory dishes, start with 1 tablespoon—it’s enough to add richness without making the chili taste sweet. I’ve tested this recipe with and without cocoa, and the difference is noticeable. Trust me, it’s worth the extra step! 🍫
Using Lean Ground Beef
Lean ground beef (like 90/10) won’t give you the same rich, juicy texture. The fat in 80/20 ground beef is what renders out and creates a deeper flavor. If you’re health-conscious, try a 90/10 blend but add an extra 1 tablespoon of bacon fat or olive oil to compensate.
The difference in taste and mouthfeel is significant, and it’s a mistake I’ve made when trying to cut calories. 🥩
Not Adjusting Seasoning Mid-Cook
Taste your chili after 30 minutes of simmering—this is when flavors start to come together. If it’s bland, add more salt, chili powder, or even a pinch of sugar to balance the flavors.
I’ve had to rescue underseasoned chili by adding a splash of soy sauce or a dash of hot sauce for depth. Don’t wait until the end to adjust—once the chili thickens, it’s harder to fix. 🌶️
Rushing the Simmering Time
Simmering is where the magic happens, and rushing it means missing out on deep, layered flavors. If you’re in a hurry, you might be tempted to crank up the heat, but this leads to a thin, watery chili.
Keep the heat at a steady low simmer for the full 45-50 minutes—this allows the spices and broth to meld together. Patience here makes all the difference in the final result. ⏱️
Nutrition facts
Frequently asked questions
Can I make this chili without bacon?
The bacon adds that signature Hormel crunch and smoky flavor, but you can substitute with 8 ounces of thick-cut smoked turkey bacon or even 1 tablespoon of liquid smoke plus 2 tablespoons of chopped smoked paprika for a similar effect. If skipping entirely, add an extra ½ teaspoon of salt and ½ teaspoon of smoked paprika to compensate for the missing depth.
How do I make this chili spicier?
Add ½ to 1 teaspoon of cayenne pepper or 1-2 teaspoons of hot sauce when you stir in the spices. For heat lovers, try ½ teaspoon of chipotle powder or a pinch of red pepper flakes. Always taste as you go—spices intensify during simmering! Adjust gradually to avoid overpowering the dish.
Can I use dried beans instead of canned?
Yes, but you'll need to soak them overnight first. Use 1.5 cups dried kidney beans and 1.5 cups dried black beans (total ~3 cups dry). After soaking, simmer them in fresh water for 1-1.5 hours until tender before adding to the chili. This adds ~2 hours to your prep time, but the texture will be slightly firmer and more rustic.
Why does my chili taste too bitter?
Bitterness usually comes from overcooking the spices or using too much cocoa powder. To fix it, stir in 1 tablespoon of brown sugar or ½ teaspoon of honey while simmering. If the cocoa was the issue, reduce it to ½ tablespoon next time. For prevention, cook spices over medium heat for only 1-2 minutes—don't let them burn.
How long will this chili keep in the fridge?
This chili stays fresh for 4-5 days in an airtight container. The flavors actually improve after the first day as the spices meld further. For best texture, reheat gently on the stove with a splash of broth or water. Freeze for up to 3 months—portion into containers before freezing to make reheating easier.