Hormel Chili Recipe
Love hearty, smoky chili that warms you up? This Hormel Chili Recipe brings canned convenience to homemade glory. Rich beef, beans and perfect spice
Ingredients
- 2 cans 15 oz each Hormel Chili with Beans
- 1 lb ground beef 80/20
- 1 medium onion diced
- 1 green bell pepper chopped
- 2 cloves garlic minced
- 1 can 14.5 oz diced tomatoes
- 1 cup beef broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
Brown the Beef
- Heat olive oil in large pot over medium heat. Add ground beef. Break up with spoon. Cook 5-7 minutes until browned. Drain excess fat. Rich flavor base ready.
Sauté Vegetables
- Add diced onion and bell pepper to pot. Cook 4 minutes until soft. Stir in minced garlic last minute. Don't burn garlic. Veggies add sweet crunch contrast.
Add Spices and Tomatoes
- Sprinkle chili powder, cumin, and smoked paprika. Stir 30 seconds until fragrant. Pour in diced tomatoes with juice. Mix well. Spices bloom for deep flavor.
Stir in Hormel Chili
- Add both cans of Hormel Chili with beans. Include liquid. Pour beef broth. Stir everything together. Scrape pot bottom for flavor bits. Bring to simmer.
Simmer to Perfection
- Reduce heat to low. Cover partially. Simmer 15 minutes. Stir occasionally. Chili thickens nicely. Taste and adjust salt, pepper or spice. Perfect consistency achieved.
Rest and Serve
- Remove from heat. Let sit 5 minutes. Flavors marry beautifully. Ladle into bowls. Garnish as desired. Hot, hearty Hormel Chili ready to enjoy.
- Now you know how to make Hormel Chili taste gourmet!
Notes
- Drain beef fat for leaner chili.
- Beer swap: Use 1 cup instead of broth.
- Spicy: Add jalapeño slices and cayenne.
- Vegetarian: Skip beef, use plant-based crumbles.
- Thickener: Mash some beans against pot side.
- Slow cooker: Brown first, then 4 hours low.
- Double spices for bolder Hormel Chili kick.