Hormel Beanless Chili Copycat
Recreate the bold, savory flavors of your favorite canned chili with this irresistible Hormel Beanless Chili Copycat recipe! Packed with perfectly seasoned ground beef, aromatic spices like chili powder and cumin, and a rich tomato base, this homemade version delivers all the hearty, comforting taste without the beans. A touch of Worcestershire sauce deepens the flavor, while a simmered blend of beef broth and water achieves that perfect, velvety texture. Ready in just under an hour, this versatile chili shines as a topping for hot dogs, nachos, and baked potatoes or can be enjoyed as a stand-alone dish. It's a quick, easy way to bring your favorite classic chili to life, right in your own kitchen!
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Recipe Information
Ingredients
- 1 pound Ground beef (80/20 lean-to-fat ratio)
- 0.5 cup Yellow onion, finely diced
- 3 tablespoons Tomato paste
- 1 cup Beef broth
- 1 cup Water
- 2 tablespoons Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.5 teaspoon Oregano, dried
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 1 tablespoon Vegetable oil or lard
Instructions
Heat a large skillet or pot over medium-high heat and add the vegetable oil or lard.
Add the ground beef to the skillet, break it apart using a wooden spoon, and cook until fully browned, about 7-10 minutes.
Once the beef is cooked, drain any excess fat from the pan, leaving about 1 tablespoon of drippings for flavor.
Add the finely diced yellow onion to the skillet and sauté for 2-3 minutes until softened and translucent.
Stir in the tomato paste and cook for another minute, allowing the tomato paste to caramelize slightly.
Sprinkle the all-purpose flour over the beef mixture and stir well to combine. Cook for 1-2 minutes to remove the raw flour taste.
Pour in the beef broth and water, then stir to fully incorporate the liquid into the mixture.
Add the chili powder, paprika, ground cumin, garlic powder, onion powder, oregano, cayenne pepper, salt, and black pepper. Stir well to blend the spices into the chili base.
Mix in the Worcestershire sauce and reduce the heat to low. Allow the chili to simmer uncovered for about 25-30 minutes, stirring occasionally, until it thickens to your desired consistency.
Taste the chili and adjust the seasoning as needed. Add more salt, pepper, or cayenne pepper for extra heat if preferred.
Serve the chili warm as a topping for hot dogs, nachos, baked potatoes, or enjoy on its own. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
378 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.8 g | 34% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 634 mg | 28% | |
| Total Carbohydrate | 11.7 g | 4% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 2.8 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 46 mg | 4% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 466 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
