Love the hearty taste of Hormel Chili but wish you could make it at home? I’ve got you covered. This copycat recipe captures all the rich flavors and comforting warmth that make Hormel Chili a favorite for so many.
Whether you’re craving it for a cozy dinner or a game day spread, my version is easy to whip up and uses ingredients you likely already have in your pantry. Let’s dive into creating a delicious bowl of chili that’s just as satisfying as the store-bought classic.
Ingredients
- 1 pound ground beef – Choose 80% lean for a perfect balance of flavor and texture
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 can (15 ounces) kidney beans, drained and rinsed
- 1 can (15 ounces) diced tomatoes
- 1 can (8 ounces) tomato sauce
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon oregano
- Salt and black pepper, to taste
- 1 tablespoon vegetable oil – For browning the beef
- Optional toppings:
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
Tools And Equipment
To replicate my Hormel Chili copycat recipe, gather the following tools and equipment:
- Large Pot or Dutch Oven
Ideal for simmering the chili evenly and accommodating all ingredients.
- Cutting Board
Provides a safe surface for chopping vegetables like onions and bell peppers.
- Chef’s Knife
A sharp knife ensures precise and efficient ingredient preparation.
- Measuring Cups and Spoons
Essential for accurately measuring spices, liquids, and other ingredients.
- Wooden Spoon or Spatula
Perfect for stirring the chili without scratching your cookware.
- Can Opener
Necessary for opening canned beans, tomatoes, and tomato sauce.
- Stove or Portable Burner
A reliable heat source to maintain consistent cooking temperatures.
- Ladle
Useful for serving the chili smoothly into bowls.
Having these tools on hand will streamline the cooking process and help you create a delicious, hearty bowl of chili.
Make-Ahead Instructions
Preparing my copycat Hormel Chili ahead of time not only saves you time on busy days but also enhances the flavors as they meld together. Here’s how I ensure my chili tastes even better when made in advance:
Step 1: Cooking the Chili
- Prepare Ingredients: Follow the recipe to brown the ground beef and sauté the vegetables until tender.
- Combine and Simmer: Add the beans, tomatoes, tomato sauce, and spices. Bring the mixture to a boil, then reduce the heat to low.
- Simmer Thoroughly: Let the chili simmer uncovered for at least 30 minutes, stirring occasionally to prevent sticking.
Step 2: Cooling the Chili
- Remove from Heat: Once cooked, take the pot off the stove.
- Cool Quickly: Transfer the chili to a shallow container to speed up cooling. Allow it to reach room temperature within two hours to prevent bacterial growth.
Step 3: Storing the Chili
- Choose Containers: Use airtight containers or heavy-duty freezer bags for storage.
- Label and Date: Clearly label each container with the date and contents to keep track of freshness.
- Refrigerate or Freeze:
- Refrigeration: Store in the refrigerator for up to 4 days.
- Freezing: For longer storage, place in the freezer for up to 3 months.
Step 4: Reheating the Chili
- Thawing (if frozen): Move the chili from the freezer to the refrigerator and let it thaw overnight.
- Reheat on Stove:
- Pour the chili into a large pot.
- Add a splash of water or broth if it’s too thick.
- Heat over medium heat, stirring occasionally until warmed through.
- Reheat in Microwave:
- Transfer the desired amount to a microwave-safe bowl.
- Cover and heat on high for 2-3 minutes, stirring halfway through.
Storage Duration Table
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 3 months |
Additional Tips
- Flavor Enhancement: Allowing the chili to sit overnight in the refrigerator can deepen the flavors.
- Portion Control: Freeze in individual portions for easy meal prep and quick reheating.
- Avoid Overcooking: When reheating, ensure the chili is heated thoroughly but avoid prolonged boiling to maintain texture.
By following these make-ahead steps, you can enjoy a delicious, hearty bowl of Hormel-style chili anytime with minimal effort. Whether you’re planning for the week ahead or prepping for a gathering, this chili keeps well and tastes fantastic straight from the fridge or freezer.
Instructions
Follow these steps to create a delicious copycat Hormel Chili that rivals the original.
Prep
- Chop Vegetables
- Dice 1 medium onion.
- Mince 3 cloves of garlic.
- Slice 1 green bell pepper into small pieces.
- Measure Ingredients
- Gather 2 pounds of ground beef.
- Measure 2 cans (15 oz each) of kidney beans, drained and rinsed.
- Open 2 cans (14.5 oz each) of diced tomatoes.
- Measure 1 can (8 oz) of tomato sauce.
- Prepare 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and ½ teaspoon of salt.
Cook
- Brown the Beef
- Heat a large pot or Dutch oven over medium-high heat.
- Add the 2 pounds of ground beef and cook until browned, breaking it apart with a wooden spoon. This should take about 5-7 minutes.
- Drain excess fat from the pot.
- Sauté Vegetables
- Add the diced onion, minced garlic, and sliced green bell pepper to the beef.
- Cook until the vegetables are tender, approximately 5 minutes.
- Combine Ingredients
- Stir in the drained kidney beans, diced tomatoes, and tomato sauce.
- Add 2 tablespoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of paprika, and ½ teaspoon of salt.
- Mix well to combine all ingredients.
- Simmer the Chili
- Bring the mixture to a boil, then reduce the heat to low.
- Cover the pot and let it simmer for at least 30 minutes, stirring occasionally to prevent sticking.
- For deeper flavors, let the chili simmer for up to an hour, adding a splash of water if it becomes too thick.
Serve
- Prepare Toppings
- Shred 1 cup of cheddar cheese.
- Slice 2 green onions.
- Have sour cream ready for serving.
- Ladle and Garnish
- Use a ladle to serve the hot chili into bowls.
- Top each serving with shredded cheddar cheese, a dollop of sour cream, and sliced green onions.
- Enjoy
- Serve the chili warm with your favorite cornbread or tortilla chips for a complete meal.
Storage And Reheating
Ensuring your Hormel Chili Copycat Recipe stays fresh and flavorful is simple with the right storage and reheating techniques. Here’s how I do it:
Storing the Chili
- Cool Completely: Let the chili cool to room temperature for about 30 minutes to prevent condensation.
- Choose Your Storage Method:
- Refrigerator: Use airtight containers to store the chili. It stays fresh for up to 4 days.
- Freezer: Portion the chili into freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 3 months.
- Label and Date: Always label your containers with the storage date to keep track of freshness.
Storage Duration
| Storage Method | Duration |
|---|---|
| Refrigerator | Up to 4 days |
| Freezer | Up to 3 months |
Reheating the Chili
Reheating your chili properly ensures it maintains its rich flavor and hearty texture. Follow these methods based on how you stored it:
Refrigerator-Stored Chili
| Reheating Method | Instructions |
|---|---|
| Stovetop | Pour the chili into a pot. Heat over medium-low, stirring occasionally until warmed through. |
| Microwave | Transfer to a microwave-safe bowl. Cover and heat on high for 2-3 minutes, stirring halfway. |
Freezer-Stored Chili
- Thaw First: Move the chili from the freezer to the refrigerator and let it thaw overnight.
- Reheat Using Preferred Method:
- Stovetop: Heat as you would refrigerated chili. If too thick, add a splash of water or broth.
- Microwave: Heat on high for 4-5 minutes, stirring halfway through to ensure even heating.
Reheating Times
| Storage Type | Reheating Method | Time Required |
|---|---|---|
| Refrigerated | Stovetop | 10-15 minutes |
| Microwave | 2-3 minutes | |
| Frozen | Stovetop | 15-20 minutes* |
| Microwave | 4-5 minutes |
*Additional time may be needed if the chili is particularly thick.
Tips for Best Results
- Enhance Flavors: After reheating, add a fresh sprinkle of shredded cheese, a dollop of sour cream, or a dash of hot sauce to revive the chili’s flavors.
- Adjust Consistency: If the chili thickens during storage, incorporate a bit more tomato sauce, broth, or water while reheating to reach your desired consistency.
- Stir Gently: Stirring occasionally during reheating helps distribute heat evenly and prevents sticking.
By following these storage and reheating tips, your homemade Hormel Chili will remain just as delicious and satisfying as when you first made it.
Conclusion
Making this Hormel Chili copycat recipe has been a rewarding experience. It’s amazing how simple ingredients can come together to create such a comforting meal.
I hope you enjoy preparing and savoring this homemade version as much as I do. Feel free to tweak the spices and toppings to make it your own perfect bowl of chili.
