Hormel Chili with Beans Recipe

I’ve been making my own version of chili with beans for years, and it’s become my go-to comfort meal!

The secret is browning your ground beef really well before adding anything else so you get those caramelized bits that add serious depth to the flavor.

I use a combination of kidney and pinto beans because it gives you different textures and makes the chili heartier.

A touch of brown sugar balances the acidity from the tomatoes and spices perfectly.

Don’t skip simmering it low and slow for at least thirty minutes because that’s when all the flavors really come together!

How to Make Hormel Chili with Beans Recipe

Ingredients

• 1 lb Ground Beef
• 1 can Chili Beans (15 oz.)
• 1 can Diced Tomatoes (14.5 oz.)
• 1 can Tomato Sauce (8 oz.)
• 1 small Onion (chopped)
• 2 cloves Garlic (minced)
• 2 tbsp Chili Powder
• 1 tsp Ground Cumin
• 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/4 tsp Paprika
• 1 tbsp Olive Oil
• 1/2 cup Water

Step-by-Step Instructions

Step 1:

Heat olive oil in a large pot over medium heat.

Step 2:

Add chopped onion and garlic, cooking until the onion softens and starts to brown just a bit.

Step 3:

Add ground beef and cook it through, breaking it up as you go.

Step 4:

Stir in chili powder, cumin, salt, black pepper, and paprika so the meat gets coated with all that spice.

Step 5:

Pour in diced tomatoes, tomato sauce, chili beans, and water.

Give it a good stir to bring everything together.

Step 6:

Let the mixture come up to a simmer, then turn the heat down and cook uncovered for about 20–25 minutes.

Stir now and then so nothing sticks.

Step 7:

Taste and adjust the seasoning if you need to.

Serve it over rice or with crackers; whatever you’re feeling.

Tips and Tricks for Making This Recipe

Choose the Right Meat

If you want less grease, use leaner ground beef, but honestly, an 80/20 blend gives you that classic, rich texture.

Add Depth of Flavor

Try a tablespoon of tomato paste or a pinch of cocoa powder.

Both can deepen the flavor without taking over.

Adjust the Heat

If you’re craving more spice, toss in some diced jalapeños or just add extra chili powder. It’s your call.

Thicken the Texture

If the chili’s too thin, let it simmer uncovered a bit longer or mash some beans right in the pot to thicken it up.

Storage Tip

Store leftovers in an airtight container in the fridge for up to three days.

I swear, it’s even better the next day after the flavors have had time to hang out together.

What to Serve with Hormel Chili with Beans

Cornbread

You can’t go wrong with a warm slice of cornbread next to your chili.

The sweet crumb balances all that savory spice, and it soaks up the sauce just right.

Want a little kick? Stir in diced jalapeños or some cheddar before baking for extra flavor.

Mexican Rice

A scoop of Mexican rice adds color and a mild tomato flavor that plays nicely with chili.

I like to cook my rice with a bit of garlic and cumin for a richer base.

Sometimes I’ll toss in chopped cilantro or a squeeze of lime for some extra brightness.

Cheesy Garlic Bread

If you’re in the mood for something hearty, cheesy garlic bread is the move.

Use a soft French loaf brushed with melted butter and plenty of garlic.

Top it with mozzarella or Monterey Jack, then toast it until golden and crisp.

It’s made for dipping into thick chili or piling beans and sauce right on top.

Avocado Cilantro Lime Rice

Want something a little different? Try avocado cilantro lime rice.

It’s creamy from the avocado and bright from the citrus; just a nice change of pace with chili.

This side dish feels light but still satisfying, especially if you’re tired of the usual carbs.

Smoked Beer-Battered Onion Rings

For a fun twist, serve up smoked beer-battered onion rings.

The smoky onions stand up to chili’s bold spices, and that crispy coating is just spot-on.

I like dipping the rings straight into the chili; try it, you might be surprised!

Variations and Substitutions

Meat Options

Swap out the ground beef for ground turkey , chicken, or even diced steak if you’re after something lighter.

If you mix beef and pork, you’ll get extra depth and richness; great if you want a really hearty bite.

Going vegetarian? Just skip the meat and double up on beans or toss in chopped zucchini or bell peppers.

Bean Choices

Try black beans, pinto beans, or kidney beans for a little change in texture and flavor.

If you want to go bean-free, add more ground meat or chopped veggies like cauliflower or butternut squash.

I sometimes use sweet potato cubes instead of beans; they give the chili a nice substance and a gentle sweetness that balances the spice.

Texture Boosters

Crushed corn chips or a spoonful of cornmeal will thicken the chili naturally and add flavor.

You can always tweak the seasoning—more cumin or smoked paprika if you’re feeling bold.

How to Store Leftover Hormel Chili with Beans

Transfer and Cool Properly

Move leftover Hormel Chili with Beans into a clean, airtight container instead of leaving it in the can. That keeps it fresher and safer.

Let the chili cool at room temp for about 20 to 30 minutes, but don’t let it sit out more than two hours; nobody wants surprise bacteria.

Refrigeration Tips

Stash your chili in the fridge for 3 to 4 days at or below 40°F.

That way, it stays tasty and ready for quick meals.

I always scribble the date on the container so I know how long it’s been hanging around.

Freezing Options

Freeze Hormel Chili with Beans for up to 3 or 4 months in freezer-safe containers or heavy-duty bags.

Flattening the bags before freezing saves space and helps it thaw faster. Trust me, it’s worth the extra minute.

Common Mistakes to Avoid

Overheating the Chili

Heating chili too long might seem like a good idea, but it actually dries out fast.

Keep it over medium heat and give it a stir now and then; canned chili scorches quicker than you’d think.

Once it’s gently simmering and hot all the way through, pull it off the heat to keep that smooth texture.

Adding Too Many Mix-Ins

It’s tempting to pile on toppings, but overloading the pot can muddle the flavors.

Stick with just a few extras like diced onions or peppers so the chili stays bold and balanced.

A little goes a long way when you’re customizing canned chili, especially if you want a clean finish.

Skipping the Stirring

It’s easy to walk away, but if you forget to stir, the chili heats unevenly and thick clumps pop up. Not great.

Give it a stir every few minutes; just enough to keep things blended and the flavor even throughout.

Honestly, you’ll see it: the chili turns out smoother and just looks way more appetizing when you keep that spoon going!