Craving that classic Hormel chili flavor? This homemade no-bean chili delivers that smooth, meaty, nostalgic taste you remember—with the freedom to adjust the seasoning and texture just the way you like it. Perfect for chili dogs, burgers, or even a hearty bowl over spaghetti.
Why you will love this recipe
- That classic smooth chili texture - Finely broken meat and a thick, silky finish—just like the original.
- No beans, all meat - Perfect for chili dogs, burgers, fries, and all your comfort food cravings.
- Big flavor, simple ingredients - Pantry spices and a slow simmer do all the work.
- Make it your way - Adjust heat, salt, or thickness to suit your taste.
- Great make-ahead - Even better the next day as the flavors meld.
- Freezer-friendly - Make a batch now, enjoy later with zero fuss.
Jump to:
Every Chili Has Its Day!
Every chili has its moment to shine, and this Hormel Chili No Beans copycat fills a long-missing spot in my kitchen.
Over time, I’ve built a bit of a chili sauce collection. My chili gravy leans into those East Coast Coney dog vibes, while my der Wienerschnitzel copycat brings that signature sweet, nostalgic flavor—sometimes a little too sweet for everyday use.
But what I didn’t have was that classic, middle-of-the-road chili—the kind you reach for when you want a traditional chili dog, no questions asked.
That’s where this recipe comes in.
This one lands right in that sweet spot: smooth, meaty, lightly spiced, and perfectly balanced. Not too sweet, not too bold—just that familiar, comforting flavor that works on everything from hot dogs to burgers to a quick bowl when the craving hits.
With this addition, my chili lineup finally feels complete—each one with its own personality, and this one playing the role of the classic, everyday go-to.
Hormel Chili No Beans Copycat Recipe
Equipment
Ingredients
- 2 pounds lean ground beef 80/20
- ½ pound ground pork
- 1 cup finely diced onion about ½ large
- 3 tablespoons tomato paste
- 5 cups water
For the Spice Mix
- ¾ cup good-quality chili powder I prefer Gebharts
- 1 tablespoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper optional or to taste
- Salt to taste start with 1 ½ teaspoons and go from there
To Finish
- ⅓ cup Wondra flour
- ⅓ cup masa
- Water as needed to make a loose paste
Instructions
Cook the Meat and the Onion
- Add the beef and pork to a cold pan, set heat to medium-low. Stir and break the meats up into small bits, mixing them together. As the juices from the meat begin to render, add the onion and saute until the onion is tender and the meat is cooked through - do not brown - just "grey" the meat.
Build the Base
- Add the tomato paste and cook it into the meat and onions. Add the water and stir well. (you should have fine pieces of meat floating in what seems like too much water)
Season and Simmer
- Stir in the tomato paste, chili powder, paprika, onion powder, garlic powder and sugar. Partially cover and simmer for at least an hour to allow flavors to blend. You can simmer longer, up to 2 hours.
Thicken the Chili
- In a small bowl mix together the Wondra flour and masa.. Add water and stir to form a thin paste. Add to the simmering chili and stir until the chili begins to thicken. IIf needed, make and add more paste, a little at a time, until you reach your desired consistency.
Finish
- Taste and adjust seasonings as needed.
Notes
Nutrition
Ingredients and Why They Matter:
This homemade Hormel Chili No Beans copycat keeps things simple—no stabilizers, no mystery ingredients—just real ingredients that build a classic, smooth, meaty chili.
The Meat: A blend of ground beef and ground pork gives this chili its signature richness. The beef brings structure, while the pork adds a subtle depth and softer texture. Together, they create a fuller, more balanced flavor than beef alone.
Finely diced yellow onion adds a gentle sweetness and savory base. Yellow onion is the best choice here because it hits the balance this chili needs.
- Balanced sweetness + savoriness
Not as sharp as white, not as sweet as Vidalia—right in the middle. - Holds up during long cooking
As it simmers, it softens and blends into the chili without disappearing completely or turning sugary. - Classic “background flavor.”
It supports the meat and spices instead of competing with them.
Tomato Paste: A small amount of tomato paste provides concentrated tomato flavor without making the chili overly tomatoy.
Water: It may seem like a lot, but water is essential here. Water allows the meat to cook into very fine pieces and creates the loose base needed for that classic chili sauce consistency.
Chili Powder: The backbone of the flavor. A good-quality chili powder delivers depth, mild heat, and that familiar chili profile.
Ground Cumin: Adds warmth and a slightly earthy note.
Garlic & Onion Powder: These provide a consistent, even flavor throughout
Salt: Salt brings everything into focus and balances the spices.
Wondra Flour and Masa: This combination thickens the chili to that signature consistency.
- Wondra thickens smoothly without lumps
- Masa adds a subtle corn flavor and authentic chili body
Together, they create that thick, silky, chili-sauce texture that makes this recipe feel right.
Special Cooking Techniques (and Why They Matter)
This isn’t just a “dump and simmer” chili. A few small techniques are what give it that classic smooth, Hormel-style texture and flavor.
Start the Meat in a Cold Pan - Add the beef and pork to a cold pan, then bring it up slowly over medium-low heat. This lets the fat render gently and helps you break the meat down into very fine pieces rather than searing it and forming chunks.
“Grey” the Meat, Don’t Brown It - Cook just until the meat loses its pink color—no browning. Browning creates crust and larger bits. Skipping it keeps the texture fine, soft, and uniform, which is exactly what you want for this style of chili.
Break the Meat Down Very Finely - Stir and mash as it cooks until the meat is in tiny, almost paste-like pieces. This is the secret to that smooth chili sauce consistency—not chunky, not crumbly.
Use Plenty of Water (Yes, Really) - At first, it will look like too much liquid. The water allows the meat to stay suspended and cook evenly while breaking down. As it simmers, everything comes together into that signature texture.
Low, Slow Simmer - Let it simmer gently for at least an hour. Time lets the spices mellow, blend, and deepen, turning separate ingredients into a cohesive chili.
Thicken at the End with Wondra + Masa - Mix into a thin paste and add gradually.
Wondra thickens smoothly without lumps. Masa adds body and a subtle corn note. Together, they create that thick, silky finish instead of a pasty or heavy one.
Let It Rest (If You Can) - Even better the next day. As it sits, the flavors settle and round out, giving you a richer, more balanced chili.
These little moves are what take this from “good chili” to that familiar, classic chili sauce everyone recognizes 🌭🔥
FAQs
Yes, slow cooking is a great way to develop the flavors in this Copycat Chili Recipe. Check your manufacturer's directions for best results, but generally 3 hours on high, or 5 - 6 on low should get great results
Yes. This chili freezes beautifully!
Storage Tips:
Let the chili cool completely before freezing.
Portion into 1-cup servings for easy reheating.
Store in the freezer for up to 3 months.
Best Freezing Methods:
Vacuum-Sealed Bags – Ideal for long-term storage (over a month) to prevent freezer burn.
Zip-Top Bags – Remove excess air, freeze flat for easy stacking.
Pro Tip: Freezer burn is mostly cosmetic and won’t affect taste or safety, but proper storage keeps your chili looking and tasting its best!
Freezing Tomato Paste: No More Waste!
Ever open a can of tomato paste, use a spoonful, and then forget about the rest until…well, you know how that ends?
Good news—tomato paste freezes beautifully.
Here’s how:
- Drop 2-tablespoon portions onto a plate or small tray
- Freeze until solid
- Transfer to a zip-top bag for easy storage
Now, whenever you need tomato paste, just grab a portion—no waste, no mold, no guilt.
Storage and Freezing
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed to loosen it back to your desired consistency.
This chili is also freezer-friendly. Let it cool completely, then portion into airtight containers or freezer bags and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as needed.
Enjoy with Homemade Baked Potato Chips or Skillet French Fries for the perfect dinner, drive-in, or dive, lunch, or dinner.
What to Drink with Hormel Chili No Beans Copycat
Let’s be honest…this is chili dog territory 🌭
Beer and soft drinks are really all you need—so grab your favorite and call it a day.
- Cold lager or pilsner → crisp, clean, cuts the richness
- Amber ale → a little malt sweetness to match the chili
- Cola or root beer → classic, sweet + fizzy balance
But…if you’re a die-hard wine lover 🍷
No judgment here—just pick something that can handle rich meat, spice, and a touch of sweetness:
- Zinfandel → bold fruit + spice stands up to chili flavors
- Syrah/Shiraz → smoky, peppery notes echo the savory depth
- Malbec → smooth, dark fruit keeps things easy and balanced
Bottom line: whether it’s a cold beer, a fizzy soda, or a glass of red…this chili plays well with whatever’s in your hand 🍻
More Traditional Chilis to Try
This one’s all about that smooth, chili-dog style—but if you’re after a more traditional bowl of chili, take a look at these:
Kat says
The recipe does not say to drain off the grease and meat juices after cooking it. I did not drain the meat and there was quite a bit of grease floating on the top. Does the liquid add to the flavor of the chili? thanks.
Jimmy says
Just cooked this recipe this week and its gone already. I found the chili powder was a bit overpowering if youre looking for that Hormel Chili taste. Couldve just been this batch of Chili powder. Not a problem, I just added more solid ingredients and water and cooked it for another hour. We like our chili more meaty so this checks that box. I also had a left over chuck roast that I threw in that gave it even more meaty snap.
Since my wife isn't a huge chili fan,I looked for other ways to use this recipe. I scooped out about a cup and a half and added it into about a cup and a half of homemade refried beans. Then reduced it down to get a thicker texture. This made a perfect chimichanga filling, especially with the addtional roast meat, but you could also use it for taquitos. This will be my new go to chili recipe.
Linda Baker says
That’s awesome—you’ve really made the recipe your own, and that’s the joy of cooking. I love how you tuned the spice level by swapping out the chili powder, stretched the batch with extra beans and beef, and even tossed in leftover chuck roast for extra heft. Turning your leftovers into chimichangas (or taquitos!) shows how a great base recipe can take you in new, delicious directions. Thanks for sharing your tweaks—it’s inspiring to see how versatile and adaptable a simple chili can be. Cheers ~Lindy
Barry says
Made it tonight. FANTASTIC!! A true copy of the original. I used to buy it in the microwave cups. Since they no longer make the cups I had to do it myself. Can't wait till tomorrow morning when I put it on my eggs.
Linda Baker says
It's great on eggs, try on a cheese and green chili omelette... cheers ~ Lindy
RuthAnn Smith says
I am currently in Italy and the chili powder must be different here. OH MY GOODNESS!!!
I used about 6 TB and that was wayyyy too much.
Linda Baker says
Did you perhaps use their more common pepper ingredients like peperonicino or did you use miscall di specie piccanti? And if so, did you tast it before? If no, I highly recommend you are family with the heat factor of the ingredients you have avail and how hot (or not) they might be. Ciao ~ Lindy
A says
I plan to use the thrive market organic chili powder. If I want it not too hot (for kids) what would you recommend for the amount of chili powder?
Also is Bobs red mill organic masa harina flour
the same as masa?
Thx!
Linda Baker says
Hi Alison, Well, I don't find it too hot, and my son didn't find it too hot, but if your children are sensitive to heat, I would start with half the amount called for and then add accordingly. I'm not familiar with Thrive Market Chili so I don't know how hot it presents. As far as the masa, yes, Bob's masa will work, you just don't want corn meal as it lacks the flavor of masa. Cheers ~ Lindy
JR says
Yellow or white masa?
Linda Baker says
Masa is masa. The slight difference between the two won't really have an effect on the final dish. Just don't use cornmeal. Cheers ~ Lindy
Kelly m says
Not finished making but I will say that I didn't read the whole recipe before starting so, when it said to add spice mix I went back to the top where the ingredients are where you have labeled for spice mix abs I added the flour and masa to the spices. Whoops maybe put another space and sub heading for those. Just a thought. Thank you and excited to try hoping it comes out with my mistake!
Linda Baker says
Good thought, thank you for your input. It has been done. That's one thing wonderful about a blog, easy to edit 🙂 I think the chili will turn out fine, it's just cooking a little thicker than normal but the flavors should be good. Enjoy ~ Cheers Lindy
Linda Baker says
Nishiki is a high end sushi quality rice. I assume you could use it anywhere that a short grain rice would be used. It doesn't really have any other benefit over regular grades of rice. But it sounds good...right? Cheers ~ Lindy
Ash says
How do you make it in crock pot? Brown the meat and throw everything in? Then stir?
Linda Baker says
Hi Ash, yes, brown (or rather grey the meat) then put it all in the crock pot, stir, choose your cook time, and let it go until you are ready. Then stir again. Serve. Cheers ~Lindy
Carolyn says
Made this recipe almost exactly as written. I didn’t have any ground pork so just used beef. Closest to Hormel hot chili I’ve tried to date! So good with some cornbread. Thank you for this!
Would like to just mention for those questioning about the amount of chili powder. The 3/4 cup, at least for me, equates to the hot version of Hormel. I think if someone is looking to mimic the original, cut back to 1/3 cup chili powder. Then taste it after an hour. Add another 1/4 cup if not spicy enough. Also be aware that chili powder will vary in heat across brands.
Linda Baker says
Hi Carolyn, I agree, the amount of chili powder is a matter of personal taste, and different brands have different heat factors, so always cook to your own taste. It's one of the best parts of cooking I think. Gebharts is NOT a super hot chili powder and since that is what I use, my amounts are based on that flavor profile. Cheers ~ Lindy
Jules says
This recipe was great! Made it vegan and gluten-free with vegan beef crumbles and added a little nutritional yeast, soy sauce, and sugar and it was the best chili I’ve had in a long time:)
Linda Baker says
Hi Jule, so glad you liked the recipe. And made it vegan and gluten-free. That's very helpful for those who are. Thank you for posting. Cheers ~ Lindy
Katelynn says
How much nutritional yeast, soy sauce, and sugar did you use? Trying to make it vegetarian.
Linda Baker says
I'm not so you may have to Ai that question...good luck and cheers ~ Lindy
Kat says
Great recipe! Tastes awesome -- best chili dogs ever!
LindySez says
Thank you. Glad you enjoyed it and thanks for taking the time to give it a positive review! Cheers ~ Lindy
R says
Thank you for posting this recipe. Hormel chili wo beans contains soy. I'm allergic. Can't wait to make a batch to top hot dogs! YUM!
Linda Baker says
Enjoy! Cheers ~ Lindy
Sterling says
I’m just double-checking, 3/4 CUP of chili powder?
LindySez says
Yes sir re bob, 3/4 cup. It's chili sauce after all. This is a commercial chili powder, not ground chilies or cayenne pepper. Most "chili powders" also contain salt, cumin, and ground oregano, some have onion salt and garlic salt as well. So it's not 100% spicy. Cheers ~ Lindy
JohnnyO says
Gotta have some paprika, keep adding chili powder by taste until
you hit the sweet spot. And of course around a 1/4 cup of plain white
sugar to make everything pop with flavor. I make pot to brim.
Basil goes in everything of course, simmer, simmer, simmer.,Qt.Tomato juice,and Pint of salsa.
Hormel is the bomb fpr chili dogs so just buy it and save home made for
the winter months.
LindySez says
OK, what you are making here sounds like a darn fine chili hot dog sauce, but it would not be Hormel Chili. No bail no paprika, no salsa. BUT that is the joy of cooking...taking a recipe and making it your own. Cheers ~ Lindy
Farmmom says
Just made this recipe and it was great! But I took the liberty of modifying it using beef broth instead of just water. It added a depth in flavor. Will be making kettles full of this!!!!!
Linda Baker says
Yes, I guess adding beef broth rather than water would make it "beefier".Glad you enjoyed it and and always feel free to doctor a recipe up. My view is, the recipe is the base, your passion adds the unique flavor you crave. Cheers ~ Lindy
Debbie says
What if I can't find masa, is there a substitute?
LindySez says
Masa does have a distinct flavor, but if you can't find any then I would suggest fine cornmeal or if you are just looking to thicken, increase the Wondra flour. You could also grind up some corn chips into a fine powder in your food processor. It will add salt, but the flavor will be close to masa, or even find dried hominy and grind your own. Cheers ~ Lindy
Marc says
A well known replacement for masa is jiffy cornbread mix in the blue and white box.
LindySez says
Alas, cornmeal and masa have different flavors. While the fine cornmeal in a Jiffy cornbread mix will thicken the chili, it will not add the same 'masa' flavor. But overall would do...Thanks for writing in. Cheers ~ Lindy
Chrissy says
We are mostly keto…. At the very least low carb So I just used beef gelatin powder and chicken stock instead of water…. It really beefed up the protein and thickened up perfectly. Thanks for the recipe : )
LindySez says
Thank you so much for writing in Chrissy. This is information I would not have known, not being Keto, I'm glad it worked and you enjoyed the recipe. Cheers ~ Lindy
Julie says
What is “The Spice Mix”?
LindySez says
The spice mix is the spices listed below those words...that's just how it appears on the recipe card in this program. It should be a heading, I guess it does look like it should be an "ingredient" Hope the clarifies. Cheers ~ Lindy
Cheryl ehst says
Do you know if it would be possible to can this?
LindySez says
I would think that your could preserve it in jars using the proper methods. If that's what you mean by "can" it. However, it does freeze beautifully and what I do is put it in 2 cup Glad containers and freeze it. Once it is fully frozen I transfer to seal-a-meal bags which helps shelf life for up to a year or more. Hope that helps. Cheers ~ Lindy
Sarah says
We have to eat gluten free due to my son having celiac disease, we miss hormel no beans chili! The only gluten free option is hormel with beans, glad it's an option but I'd love to be able to make this no bean chili! Do you think I can substitute the wondra flour with. Gluten free flour blend?
LindySez says
Hi Sarah, Wondra is just superfine flour so I would think that if you used your blender or food processor to make the bread flour even finer than it is it would work. The main thing you are trying to accomplish is "to thicken with no lumps". Since you are going to mix the flour and masa together until smooth you should be able to add it into the chili just fine. Let me know how it works...Cheers ~ Lindy
Greg says
Sarah, just exclude the Wondra and increase the use of masa for a gluten free option. Otherwise, you might look into using xanthan gum as the extra thickener instead of the flour, but it is not as easy to get at your local grocery store.
LindySez says
Hi Greg, using more masa will change the flavor of the finished dish to a certain extent, I think that using cornstarch would work as well as Wondra with less texture or flavor changes. Cheers ~ Lindy
Sarah Pickering says
You would have to use a approved canning substitute like clearjel since pressure canning flour isn’t a good idea (can have botulism growing) although the masa part is from corn so should be safe.
LindySez says
I did a little research on this Sarah, and you are correct. I didn't know this about canning with flour - it is not recommended in a CANNING sense, however, since I recommend only portioning and freezing the chili, that is what I do, and that works just Otherwise the recommendation would be to can it without the thickeners and thicken when you open the canned chili. I'll stick with freezing. Cheers ~ Lindy
Leslie says
No, you can't "can" this recipe because of the flour and masa. You could exclude it and add in when heating up to serve. Flour and thickness are never recommended to pressure can.
LindySez says
Hi Leslie, there is a mixed camp on flour use in canning, but overall, I agree it's not a good or necessary step.. It's why I just freeze my portions in plastic tubs and once frozen transfer the "block" of chili to seal-a-meal freezer bags for long term storage. Cheers