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The Ultimate Hormel Beanless Chili Copycat: A Nostalgic Comfort Food

Chili night at my grandmother’s house was legendary. The aroma of simmering spices and savory meat would fill the air, a beacon of warmth on chilly evenings. While she made many variations, the beanless chili was always a favorite, especially amongst the kids. We’d pile it high on hot dogs, savoring every bite of the rich, slightly spicy sauce and crunchy Fritos topping. Little did I know, her secret ingredient was inspired by Hormel’s famous beanless version, and now, I’m thrilled to share my take on this classic comfort food with you.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16
Yield: 8 cups
Dietary Type: Gluten-Free (if using gluten-free Fritos)

Ingredients

1 lb ground beef
1 tablespoon bacon grease
6 cups cold water
1/4 cup cornstarch
1/2 cup all-purpose flour
8 ounces canned tomato sauce
4 tablespoons mild chili powder
1 tablespoon paprika
1 tablespoon dried onion flakes
2 teaspoons ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1 teaspoon table salt
1 cup Fritos corn chips, crushed (or gluten-free equivalent)

Equipment Needed

4-quart Dutch oven
2-quart mixing bowl
Whisk
Optional: Hand blender

Instructions

In a 4-quart Dutch oven, brown the ground beef with the bacon grease over medium-high heat. Be sure to break up the meat as it cooks.
Once the beef is browned, carefully pour off any excess grease, leaving approximately 2 tablespoons in the pot. This fat will add flavor and richness to the chili.
In a separate 2-quart mixing bowl, add the cold water.
Gradually whisk in the cornstarch until it is fully blended and no lumps remain. This is crucial for a smooth and creamy chili.
Next, whisk in the all-purpose flour until it is also fully incorporated into the water mixture. Ensure there are no clumps of flour.
Add the canned tomato sauce to the water mixture and whisk thoroughly until well blended.
Now, add all the spices to the water and tomato sauce mixture: chili powder, paprika, dried onion flakes, ground cumin, garlic powder, ground black pepper, and table salt. Mix everything together very well, ensuring the spices are evenly distributed.
Pour the water and spice mixture into the Dutch oven with the browned ground beef.
Stir in the crushed Fritos corn chips. The Fritos will partially dissolve as the chili simmers, contributing a unique flavor and thickening the sauce.
Bring the chili to a boil over medium-high heat, then immediately reduce the heat to low and allow it to simmer gently.
Simmer for 45 minutes, stirring well and scraping the bottom of the pot every 5 minutes to prevent burning. This is important, as the chili can easily stick and scorch.
After simmering for 45 minutes, the chili is ready to serve.
For a smoother chili consistency, you can use a hand blender to partially blend the chili directly in the pot. Be careful not to over-blend, as you still want some texture. Alternatively, you can leave it as is for a chunkier chili.
Serve hot over hot dogs, hamburgers, polenta, grits, or any other dish you enjoy with chili.

Expert Tips & Tricks

Browning the Beef: Don’t overcrowd the pan when browning the beef. Brown the meat in batches to achieve a good sear, which develops flavor.
Preventing Burning: Stir the chili frequently, especially during the simmering stage. A heavy-bottomed Dutch oven helps prevent scorching, but frequent stirring is still necessary.
Adjusting Thickness: If the chili is too thin, simmer it for a longer period, uncovered, to allow excess liquid to evaporate. If it’s too thick, add a little more water until you reach your desired consistency.
Spice Level: Adjust the amount of chili powder to your preferred level of spiciness. For a hotter chili, add a pinch of cayenne pepper.
Make-Ahead: This chili can be made a day or two in advance. The flavors will meld together even more as it sits in the refrigerator.
Freezing: Chili freezes very well. Allow it to cool completely before transferring it to freezer-safe containers.

Serving & Storage Suggestions

Serve this Hormel Beanless Chili Copycat hot, garnished with your favorite toppings such as shredded cheese, sour cream, chopped onions, or a dollop of Greek yogurt. It’s fantastic over hot dogs, hamburgers, baked potatoes, or even as a dip with tortilla chips.

Leftover chili should be cooled completely and stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the chili in freezer-safe containers for up to 2-3 months. To reheat, thaw the chili in the refrigerator overnight and then heat it in a saucepan over medium heat until heated through. You may need to add a little water if the chili has thickened during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	102.8 kcal	N/A
Calories from Fat	49 g	48%
Total Fat	5.5 g	8%
Saturated Fat	2 g	10%
Cholesterol	20 mg	6%
Sodium	276.1 mg	11%
Total Carbohydrate	7.3 g	2%
Dietary Fiber	1.2 g	5%
Sugars	0.9 g	3%
Protein	6.3 g	12%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Version: Substitute the ground beef with plant-based ground meat alternatives.
Spicier Chili: Add a pinch of cayenne pepper or a chopped jalapeño to the chili while it simmers.
Smoked Flavor: Add a teaspoon of smoked paprika for a deeper, smoky flavor.
Different Toppings: Experiment with different toppings such as avocado, cilantro, or a drizzle of hot sauce.
Gluten-Free: Ensure you are using gluten-free Fritos or a gluten-free alternative.

FAQs (Frequently Asked Questions)

Q: Can I use different types of meat in this chili?
A: Absolutely! Ground turkey or ground chicken can be substituted for ground beef. You can also use a combination of meats for a richer flavor.

Q: Can I make this chili in a slow cooker?
A: Yes, you can. Brown the ground beef as directed, then transfer all the ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: What if I don’t have Fritos? Can I use another type of chip?
A: While Fritos are the traditional ingredient, you can experiment with other corn chips. Tortilla chips can work in a pinch, but they will alter the flavor slightly.

Q: How do I thicken the chili if it’s too runny?
A: If the chili is too thin, simmer it uncovered for a longer period to allow excess liquid to evaporate. You can also mix a tablespoon of cornstarch with a tablespoon of cold water and stir it into the chili during the last 15 minutes of simmering.

Q: Can I add beans to this recipe?
A: While this is a Hormel Beanless Chili Copycat recipe, you can certainly add beans if you prefer. Kidney beans, pinto beans, or black beans would all be good additions. Add them during the last 30 minutes of simmering.

Final Thoughts

This Hormel Beanless Chili Copycat recipe is a guaranteed crowd-pleaser, perfect for game day, family dinners, or any occasion that calls for a comforting and flavorful meal. The combination of savory ground beef, rich spices, and that signature Fritos crunch creates a unique and unforgettable chili experience. Don’t be afraid to experiment with different toppings and variations to make it your own. I encourage you to give this recipe a try and share your feedback – I’m confident you’ll love it as much as my family and I do. Pair it with cornbread or a simple side salad for a complete and satisfying meal.

Hormel Beanless Chili Copycat Recipe