Soups & Stews
This copycat Hormel chili no-beans recipe delivers the same bold, meaty depth that made the classic canned version unforgettable.
After analyzing what makes this chili special—deep beef taste, perfect seasoning balance, and that signature thick texture—I’ve developed a copycat version that stays true to the original while adapting for modern kitchens.
The secret lies in slow-cooked ground beef and precise spice blending, which transforms tough cuts into tender, flavorful chunks.
This recipe focuses on meat-packed depth using chuck roast or ground beef, browned thoroughly to develop rich flavors before simmering. Unlike many chili recipes, it skips beans entirely while maintaining that satisfying thickness through natural reduction.
The seasoning blend—chili powder, cumin, and garlic—creates the classic Hormel profile without overpowering the beef’s natural taste.
By the end, you’ll have a bold, hearty chili with tender beef, a thick yet smooth sauce, and just the right kick of spice. It’s perfect for weeknight dinners, game days, or meal prep—whether you simmer it on the stovetop or use a slow cooker for hands-off cooking.
The result? A chili so good, even Hormel fans won’t notice the difference.
For extra richness, top with shredded cheddar, chopped onions, or a dollop of sour cream. Let’s get cooking—this chili is a game-changer for meat lovers.
Ingredients for hormel chili no beans copycat
Bold flavors start with these 15 ingredients—nothing fancy, just good stuff for chili perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chuck Roast 🥩 | 2 lb | Cut into 1-inch chunks |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chili Powder 🌶️ | 2 tbsp | Mild or medium heat |
| Ground Cumin 🌿 | 1 tbsp | Toasted for depth |
| Dried Oregano 🍃 | 1 tsp | Mexican preferred |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Cayenne Pepper 🔥 | ¼ tsp | Adjust to taste |
| Tomato Paste 🍅 | ½ cup | Squeeze tube preferred |
| Beef Broth 💧 | 2 cups | Low-sodium preferred |
| Red Wine 🍷 | ½ cup | Dry, like Cabernet |
| Crushed Tomatoes 🍅 | 14 ½ oz | Canned, no salt added |
| Bay Leaves 🍃 | 2 whole | Removed before serving |
| Dark Brown Sugar 🍚 | 1 tbsp | For depth, not sweetness |
The beef is non-negotiable here. Chuck roast gives you that classic Hormel texture, but ground beef works too—just brown it well first. I grab mine from Costco when I can, but any grocery store's pre-cut chuck works. Look for good marbling—it's what turns tough meat into tender chunks. The crushed tomatoes? Muir Glen no-salt-added is my go-to, but any canned tomatoes in your pantry will do. Just make sure they're no-salt-added so you control the seasoning.
No red wine? Beef broth with a splash of balsamic works perfectly fine. Fresh garlic and onions are ideal, but dried oregano at half the amount gets you close if you're short. The tomato paste can be the squeeze tube kind from Trader Joe's—it's perfect for this recipe. No chili powder? Mix smoked paprika and cayenne for a similar kick. And if you're worried about the brown sugar making it sweet, don't be—it's all about depth here, not sweetness. Trust me.
This chili tastes even better the next day as the flavors meld. Keeps for 4-5 days in the fridge, and freezes beautifully for 3 months. I always make a double batch—one for dinner, one for lunches. The beef stays tender when reheated, and the sauce gets even richer. Portion it out in containers so you're ready for the week ahead. And if you're serving it to picky eaters, keep some sour cream on hand—they'll love it.
Why You'll Love This Recipe
- No-Chop Needed: I swear by this—just dice that onion and garlic while the chuck roast browns. No small prep, no fuss. The meat practically falls apart on its own, and the spices do all the work.
- Deep, Smoky Richness: That slow-cooked chuck roast? It melts in your mouth, but the real magic is the cumin and chili powder working together—warm, earthy, and just spicy enough to linger. Honestly, it’s the kind of flavor that makes you reach for seconds without thinking.
- Game for Game Day: Between us, this is my tailgate secret weapon. It’s hearty enough for a crowd but simple enough to throw together before the big game. Serve it with crackers, cornbread, or straight from the pot—no judgment here.
- Budget-Friendly Powerhouse: A single chuck roast feeds my family for days, and the spices cost pennies. I make a double batch every Sunday, and by Wednesday, I’m still eating leftovers—no sad, dry chili here, just rich, meaty goodness that keeps getting better.
Step-by-step instructions for Hormel chili no beans copycat recipe
This method delivers the same deep, meaty flavor Hormel chili is famous for—just without the beans.
Brown the Chuck Roast for Maximum Flavor
Heat a large Dutch oven over medium-high heat until hot. Add the 2 lb chuck roast, cut into 1-inch chunks, in a single layer. Let it sear undisturbed for 5-6 minutes until deep golden brown on all sides. This step builds the rich, caramelized foundation that makes copycat chili taste so authentic.
Once browned, remove the meat and set it aside. The browned bits left in the pot will dissolve into the sauce, adding layers of umami flavor. If the meat releases easily, it's ready—if it sticks, wait another minute before gently scraping it up with a wooden spoon. Don't rush this; patience here makes all the difference.
Sauté Onions and Garlic for Depth
In the same Dutch oven, add the 1 whole yellow onion, diced into medium-sized pieces. Cook over medium heat for 5-6 minutes until softened and just beginning to caramelize—you'll see the edges turn golden. Add the 4 cloves minced garlic and cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
Here's the thing—if your onions start to stick, add a splash of beef broth (about ¼ cup) to deglaze the pan. This keeps the flavor concentrated while preventing scorching. The onions should be tender but still hold their shape, not mushy. This step forms the aromatic base that balances the chili's bold spices.
Build the Spice Blend and Tomato Base
Reduce heat to medium-low and stir in the 2 tbsp chili powder, 1 tbsp ground cumin, 1 tsp dried oregano, 1.5 tsp salt, 0.5 tsp black pepper, and 0.25 tsp cayenne pepper. Let the spices toast in the onions for 1-2 minutes until fragrant—this awakens their flavors. Add the 0.5 cup tomato paste and stir to combine, letting it cook for 2 minutes until it darkens slightly.
Now add the 14.5 oz crushed tomatoes and 0.5 cup red wine, scraping up any browned bits from the bottom. The wine will cook off quickly, so keep stirring. This step develops the chili's signature depth and complexity. If the mixture seems too thick, add ¼ cup beef broth to loosen it—you want a smooth, pourable consistency at this stage.
Simmer the Chili Until Tender
Return the browned chuck roast to the pot along with the 2 cups beef broth and 2 whole bay leaves. Bring to a gentle simmer, then reduce heat to low and cover partially. Let it cook for 2.5-3 hours, stirring occasionally, until the meat is fork-tender and easily pulls apart. The chili should thicken naturally as it simmers, but if it gets too thick, add 2-3 tablespoons of water to maintain a saucy texture.
I check for doneness by tasting a small piece of meat—it should be tender but still hold its shape. The chili should smell rich and aromatic, with layers of spice and meaty depth. If the top forms a skin, simply stir it back into the chili before serving. This slow cooking transforms tough chuck roast into melt-in-your-mouth pieces.
Finish and Adjust Seasoning
Remove the 2 whole bay leaves and stir in the 1 tbsp dark brown sugar. This step adds a subtle caramel note that rounds out the chili's flavors without making it sweet. Taste and adjust seasoning—you might need a pinch more salt or cayenne pepper depending on your preference. The chili should be bold but balanced, with the spices harmonizing rather than overpowering.
Let the chili rest for 10-15 minutes before serving. This allows the flavors to meld and the meat to reabsorb any juices. Serve hot with shredded cheese, sour cream, or crusty bread. The result? A copycat chili so rich and meaty, no one will miss the beans.
Pro Tips For Making Hormel Chili No Beans Copycat
- Brown the Chuck Twice: First sear the roast in one-inch chunks until deeply browned—this isn’t just for flavor, it’s for texture. After removing it, return the pot to high heat, add the onions and garlic, and cook them until they’re almost blackened. The second round of browning (onions/garlic) builds a richer base that Hormel’s version always nails.
- Salt the Meat First: Chuck roast soaks up salt like a sponge, but if you wait until later, you’ll end up with bland chunks. Generously salt the meat before browning—about 1.5 teaspoons per pound—and let it sit while you prep the aromatics. Trust me, the difference in depth is noticeable.
- Simmer Low and Long: This isn’t a quick weeknight stew. After adding tomatoes and spices, reduce heat to a gentle simmer and walk away for at least 2.5 hours. The meat needs time to fall apart, and rushing it turns the chili into a mushy mess. Cover it loosely—you want steam, not a sauna.
- Toast the Spices Separately: Skip dumping ground cumin and chili powder straight in. Instead, dry-toast them in the pot with the onions for 30 seconds until fragrant—this wakes up their flavors. I was skeptical until I tried it; now it’s the thing that makes my copycat version taste like the canned original.
Storing and reheating your hormel chili no beans copycat
Refrigerator Storage
Let your chili cool completely before transferring to airtight glass containers—I swear by Pyrex with snap-on lids for easy stacking. Store at 40°F or below for up to 4-5 days, but honestly?
It tastes even better the second day as flavors deepen. The beef stays tender if you refrigerate it within 2 hours of cooking. 🥣
Freezer Prep Tips
For long-term storage, portion chili into quart-sized freezer bags (leave 1-inch headspace for expansion) or glass freezer-safe containers. Label with the date—this chili freezes beautifully for 3 months without texture loss.
I like to freeze it in single-serving portions for quick lunches. Thaw overnight in the fridge before reheating. ❄️
Stovetop Reheating
My preferred method: Pour chili into a heavy-bottomed pot (like All-Clad) and heat over medium-low for 10-15 minutes, stirring occasionally. Add 2-3 tablespoons of beef broth if it thickens too much.
Taste and adjust seasoning—chili often needs a pinch of salt or cayenne after reheating. Never microwave if you want that restaurant-quality texture! 🔥
Slow Cooker Revival
For a hands-off approach, transfer chili to a slow cooker on low heat for 2-3 hours, stirring every 30 minutes. This method keeps the beef tender and prevents drying.
If it gets too thick, add ¼ cup water to restore the perfect consistency. Perfect for reheating leftovers while you're at work! ⏰
Microwave Shortcut
When you're in a rush, microwave covered portions in 1-minute intervals until heated through (165°F internal temp). Stir between intervals to distribute heat evenly. Add a splash of beef broth if it looks dry—this chili reheats best when slightly saucy. 💡
Serving After Storage
After reheating, let chili rest for 5 minutes before serving—this helps the flavors settle. Top with shredded cheddar, sour cream, or chopped green onions for freshness.
The texture stays rich and meaty, just like the day it was made. Pro tip: Serve with crusty bread to soak up every last drop! 🍽️
Nutrition facts
Frequently asked questions
Can I use ground beef instead of chuck roast?
Yes! Ground beef works perfectly—just brown it thoroughly first over medium-high heat until no longer pink. For best results, use 80/20 fat ratio (20% fat) to keep the chili rich and flavorful. Drain excess fat after browning if you prefer a slightly lighter texture.
Why does the recipe call for red wine?
The red wine adds depth and complexity that mimics Hormel's signature flavor profile. If you don't have it, substitute with an extra ½ cup beef broth plus 1 tsp balsamic vinegar. The acidity helps balance the spices and tenderizes the meat during simmering.
How do I adjust the spice level?
Start with the 0.25 tsp cayenne as written, then taste and add more if needed. For a milder version, reduce cayenne to ¼ tsp or swap ½ tsp smoked paprika> for some of the chili powder. Always adjust after simmering—spices mellow during cooking.
Can I make this in a slow cooker?
Brown the meat and sauté onions/garlic as directed, then transfer everything to the slow cooker with 2 cups beef broth. Cook on low for 6-7 hours or high for 3-4 hours. The slow cooker method makes the beef extra tender and intensifies the flavors.
What if my chili is too thick?
Add 2-3 tablespoons of beef broth or water while simmering to loosen the texture. For a smoother consistency, mash 1-2 cooked meat pieces against the pot sides to blend naturally. The chili should coat the back of a spoon but remain pourable.