Hormel Chili No Beans Copycat Recipe

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Servings : Prep Time : Cook Time : Ready In : This Hormel Chili No Beans Copycat Recipe is so close to the original but easy to modify to your own taste and texture preferences. Perfect on hot dogs or hamburgers

A delicious chili dog made with Hormel Chili No Beans Copycat Recipe.

This Hormel Chili No Beans Copycat Recipe is so close to the original but easy to modify to your own taste and texture preferences. Perfect on hot dogs or hamburgers!

Hormel Chili No Beans Copycat Recipe

Ingredients

  • 2 pounds lean ground beef (80/20)
  • 1/2 pound ground pork (not flavored, just meat)
  • 1 cup finely diced onion (about 1/2 large)
  • 3 tablespoons tomato paste
  • 5 cups water
  • The Spice Mix

    3/4 cup good quality chili powder (I like Gebharts)
  • 1 tablespoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional) or to taste
  • Salt to taste (start with 1 1/2 teaspoons and go from there)
  • To Finish

    1/3 cup Wondra flour
  • 1/3 cup masa
  • Water as needed to make a loose paste

Method

Step 1

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. 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 .

Step 2

Stir in the spice mix. Partially cover and simmer for at least an hour so the flavors meld. You can simmer longer, if desired, up to 2 hours.

Step 3

Mix the Wondra flour with the masa in a small bowl. Add water and stir to form a thin paste. Add to the simmering chili and stir until the chili begins to thicken. If the chili is not thick enough, after about 5 minutes, make and add more of the flour/masa mix. Add slowly until you have a nice thick chili. Taste and adjust seasonings.

 

The making of Hormel Chili No Beans Copycat Recipe

A printer-friendly recipe card can be found at the bottom of this post

 

A chili dog on a yellow plate made with Hormel Copycat Chili

 

Can one have too many chili sauces? Apparently not as I add my latest taste treat to my site, my “it’s just like Hormel chili without beans” copycat recipe to my other two or, if you count Gail’s Chili Gravy, three chili recipes.

But it is a necessary addition as each one is uniquely different in taste and use. My Lindy’s Chili Gravy is more like a New York Coney Dog or Cincinnati chili recipe. My der Wienerschnitzel recipe, well, obviously that mimics der Wienerschnitzles famous flavors but for me it’s too sweet to eat all the time. So what was missing? Well, my favorite other chili dog topping, Hormel chili without beans.

Of course, when I developed this recipe, it was pre-COVID 19. And I had visions of backyard BBQ parties, baseball game get-togethers, and football tailgates, and well, we all know what happened to those in 2020. But that doesn’t mean you can’t still enjoy a great chili dog while you watch your favorite old movie or binge watch Netflix. 

Hormel Chili No Beans vs Hormel Chili No Beans Copycat Recipe

 

The ingredients that go into Hormel Chili No Beans Copycat Recipe.

 

Fresh ingredients are one of the biggest differences. 

Let’s face it, Hormel Chili without beans is mostly sauce. There is really very little meat about it. It’s a good sauce, but it’s also got some of those pesky stabilizers and hydrogenized soy, corn, and wheat products. You can do it without all of these!

 

The meat being used in Hormel Chili Copycat Recipe.

 

The Meat

Just like the original, I use a combo of ground beef and ground pork. How much meat is up to you, but I used a ratio of 4 parts ground beef to 1 part ground pork. As the recipe is written, this gives the end result a much meatier result than the canned version. If you would like more sauce, less meat, simply adjust the amounts of meat you use. If you want more meat, again, use more meat. Just keep the ratios the same. 

Of course, if you are making a larger batch you will need to adjust the water and spices accordingly. Goes without saying right? Well, if not, there, I said it. 

While it’s impossible to get the meat to the exact consistency as the Hormel canned chili, since they do use textured soy protein, if you like a less meaty consistency, you can use an immersion blender to do a few quick pulses that will break those larger pieces of meat into a smoother consistency, giving you a more saucelike chili result. 

Just remember, you are NOT going to brown the meat, you are only going to “grey” it. It sounds horrid, but really, just get it to not be in a raw state anymore and you are good to go.

 

Very chili like Hormel Copycat Chili in a pot on the stove.

 

Chili Needs to Simmer

A good chili needs some simmer time to allow all the flavors to fully blend. An hour at least, two hours is better, and if you can cook it and let it sit in the refrigerator overnight, better still. 

Can I Freeze Hormel Chili No Beans Copycat Recipe?

Yes, yes, and yes. And that’s another one of the beautiful parts of making your own fresh recipe. After cooling it fully, portion it in containers and pop them into the freezer. You can then use them at will. Without waste. 

I like to portion them into 1 cup servings, once frozen, I put them in seal-a-meal bags if I plan to keep the chili more than a month so it doesn’t develop any freezer burns. Freezer burns, BTW, are really more cosmetic in the case of chili, but I guess it’s that old, eat with your eyes thing that makes me want to avoid it. You can also store the chili as my mother is fond of doing, in a zip-top bag. Get all the air out of the bag to make a nice flat package and it’s easily stackable in the freezer. 

Speaking of Freezing

You may notice this recipe only uses 3 tablespoons of tomato paste. This, of course, leaves at least a half a can sit in the refrigerator waiting to get mold on top of it or be used up quickly.

I found the cure!

Tomato paste freezes. And it freezes well. I take 2 tablespoon amounts and drop them on a plate, stick them into the freezer, and once frozen, place them into a zip-top bag to be used at my convenience, and as needed. 

Look Ma, no mold.

So grab yourself a chili dog (or try it on a hamburger for the perfect chili size). Sit back, relax. Enjoy the show, or hopefully someday, a rip-roaring nail-biting game. 

 

A hand making a grab for a tasty chili dog made with my Hormel Chili no beans copycat recipe.

 

Enjoy with Homemade Baked Potato Chips or Skillet French Fries for the perfect dinner, drive-in, or dive, lunch, or dinner. 

 

Yield: About 2 Quarts

Hormel Chili No Beans Copycat Recipe

A hand making a grab for a tasty chili dog made with my Hormel Chili no beans copycat recipe.

This Hormel Chili No Beans Copycat Recipe is so close to the original but easy to modify to your own taste and texture preferences. Perfect for chili dogs or hamburgers!

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 2 pounds lean ground beef (80/20)
  • 1/2 pound ground pork (not flavored, just meat)
  • 1 cup finely diced onion (about 1/2 large)
  • 3 tablespoons tomato paste
  • 5 cups water
  • The Spice Mix
  • 3/4 cup good-quality chili powder (I like Gebharts)
  • 1 tablespoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper (optional) or to taste
  • Salt to taste (start with 1 1/2 teaspoons and go from there)To Finish
  • 1/3 cup Wondra flour
  • 1/3 cup masa
  • Water as needed to make a loose paste

Instructions

Step 1

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. 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.

Step 2

Stir in the spice mix. Partially cover and simmer for at least an hour so the flavors meld. You can simmer longer, if desired, up to 2 hours.

Step 3

Mix the Wondra flour with the masa in a small bowl. Add water and stir to form a thin paste. Add to the simmering chili and stir until the chili begins to thicken. If the chili is not thick enough, after about 5 minutes, make and add more of the flour/masa mix. Add slowly until you have a nice thick chili. Taste and adjust seasonings.

Notes

Best if you can let it sit overnight.

Freezes beautifully.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 292Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 85mgSodium: 368mgCarbohydrates: 12gFiber: 4gProtein: 29g

Nutritional data may not be 100% accurate

 


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Nutritional Info

This information is per serving.
  • Calories
    292
  • Fat
    15g (5g Sat, 7g Unsaturated)
  • Cholesterol
    85mg
  • Sodium
    368mg
  • Carbohydrates
    12g
  • Fiber
    4g
  • Protein
    29g
  • Nutritional Values may not be 100% accurate

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