Ready for dinner in a flash? We’ve gathered 20 sizzling Hormel chili recipes that transform your pantry staple into mouthwatering meals perfect for those hectic weeknights. From cozy comfort bowls to zesty skillet creations, these quick fixes deliver big flavor with minimal effort. Let’s spice up your dinner routine—your new go-to recipes are waiting!
Hormel Chili Cheese Dip
Unfolding the foil wrapper of that familiar Hormel chili can feels like opening a time capsule from college days, when simple ingredients could transform into the most comforting snack for late-night study sessions or game day gatherings. There’s something quietly nostalgic about stirring together this warm, cheesy dip, watching the colors meld into a cozy orange hue that promises both familiarity and ease. It’s the kind of recipe that asks for little but gives back generously, filling the kitchen with a gentle, savory aroma that feels like a soft hug on a lazy afternoon.
Ingredients
– One 15-ounce can of Hormel chili (no beans)
– One 8-ounce block of cream cheese, softened to room temperature
– A heaping cup of shredded sharp cheddar cheese
– A splash of milk, about 2 tablespoons
– A couple of dashes of hot sauce, if you like a little kick
Instructions
1. Preheat your oven to 350°F.
2. In a medium-sized mixing bowl, combine the entire can of Hormel chili with the softened cream cheese, using a spatula to blend them until smooth. Tip: Letting the cream cheese sit out for 30 minutes beforehand makes mixing effortless and prevents lumps.
3. Stir in the shredded cheddar cheese and milk, mixing until everything is evenly incorporated.
4. Add a couple of dashes of hot sauce to the mixture, if using, and stir gently to distribute the flavor.
5. Transfer the dip to a small, oven-safe baking dish, spreading it into an even layer with the spatula.
6. Bake the dip in the preheated oven for 20–25 minutes, or until the edges are bubbly and the top is lightly golden. Tip: Place the dish on the middle oven rack for even heating, and check at the 20-minute mark to avoid over-browning.
7. Carefully remove the baking dish from the oven using oven mitts, and let it rest for 5 minutes before serving. Tip: This brief cooling time allows the dip to thicken slightly, making it easier to scoop without burning your tongue.
Slowly, the dip settles into a creamy, velvety texture that clings to tortilla chips without being overly heavy, while the sharp cheddar and savory chili create a balanced, comforting flavor profile. For a creative twist, try spooning it over baked potatoes or spreading it on toasted baguette slices for a quick, satisfying appetizer that feels both rustic and indulgent.
Hormel Chili Mac and Cheese
Kind of like finding an old photograph in a drawer, this recipe brings back that cozy feeling of childhood dinners when time moved slower and comfort came from a simple bowl. There’s something quietly magical about how two humble pantry staples can transform into such soul-warming nourishment on a cool autumn evening.
Ingredients
– A 15-ounce can of Hormel chili with beans
– 2 cups of elbow macaroni
– 2 cups of shredded sharp cheddar cheese
– 1 cup of whole milk
– 2 tablespoons of butter
– A generous pinch of salt
– A couple of turns of freshly ground black pepper
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 2 cups of elbow macaroni to the boiling water and cook for exactly 8 minutes, stirring occasionally to prevent sticking.
3. While the pasta cooks, empty the entire can of Hormel chili into a separate saucepan and warm it over medium heat until it begins to bubble gently.
4. Drain the cooked macaroni thoroughly in a colander, then return it to the warm pot off the heat.
5. Stir in 2 tablespoons of butter until it melts completely and coats the pasta.
6. Pour in 1 cup of whole milk and stir to combine, creating a creamy base for the cheese.
7. Add 2 cups of shredded sharp cheddar cheese gradually, stirring continuously until the cheese melts into a smooth sauce.
8. Fold the warmed chili into the cheesy pasta mixture until everything is evenly distributed and takes on a uniform orange hue.
9. Season with a generous pinch of salt and a couple of turns of freshly ground black pepper, tasting to ensure the flavors are balanced.
10. Let the chili mac rest off the heat for 2 minutes to allow the sauce to thicken slightly before serving.
Velvety cheese clings to each tender noodle while the chili adds subtle warmth and texture that makes every bite interesting. I love serving this in deep bowls with a sprinkle of extra cheese on top, or sometimes scooping it into individual ramekins for a more elegant presentation that still feels deeply comforting.
Hormel Chili Stuffed Peppers
Beneath the warm glow of the kitchen light, there’s something quietly comforting about transforming humble ingredients into a meal that feels like a gentle hug. These stuffed peppers, with their familiar filling, are the kind of dish that asks for little but gives back so much warmth and satisfaction. It’s the sort of simple, forgiving recipe that feels just right for a quiet evening when you want to cook with your heart more than your head.
Ingredients
– 4 large bell peppers, any color you love
– 1 can (15 ounces) of Hormel chili, your favorite variety
– 1 cup of cooked white rice
– 1 cup of shredded cheddar cheese
– A splash of olive oil
– A couple of pinches of salt
Instructions
1. Preheat your oven to 375°F to ensure it’s perfectly heated for baking.
2. Carefully slice each bell pepper in half lengthwise and remove all seeds and membranes.
3. Lightly brush the outside of each pepper half with a splash of olive oil to help them soften and develop a lovely roasted flavor.
4. Arrange the pepper halves cut-side up in a 9×13-inch baking dish, making sure they sit snugly without tipping over.
5. In a medium bowl, gently stir together the entire can of Hormel chili and 1 cup of cooked white rice until just combined.
6. Evenly spoon the chili-rice mixture into each pepper half, filling them generously but not overflowing.
7. Sprinkle 1 cup of shredded cheddar cheese evenly over the top of each stuffed pepper.
8. Cover the baking dish tightly with aluminum foil to trap steam and bake at 375°F for 25 minutes.
9. Remove the foil and continue baking for another 10–15 minutes, until the cheese is fully melted and bubbly and the pepper edges are tender with slight browning.
10. Let the peppers rest for 5 minutes outside the oven before serving to allow the filling to set nicely.
Perhaps the best part is the contrast between the soft, yielding pepper and the hearty, savory filling, with the melted cheese tying it all together. They’re wonderful served straight from the dish, maybe with a simple green salad or a dollop of cool sour cream to balance the warmth.
Hormel Chili Cornbread Casserole
There’s something quietly comforting about a dish that comes together with little fuss, especially on days when the world feels a bit too loud. This casserole, with its humble origins, wraps you in warmth from the first savory-sweet bite to the last.
Ingredients
– A 15-ounce can of Hormel chili, no beans
– A box of cornbread mix (the kind that calls for 1 egg and ⅓ cup milk)
– One large egg
– A generous ⅓ cup of whole milk
– A couple of tablespoons of melted butter
– A big handful of shredded cheddar cheese
– A splash of hot sauce, if you like a little kick
Instructions
1. Preheat your oven to 375°F and grab an 8×8-inch baking dish.
2. Spoon the entire can of chili evenly across the bottom of the dish—no need to grease it first.
3. In a medium bowl, whisk together the cornbread mix, egg, milk, and melted butter until just combined; a few small lumps are fine for a tender crumb.
4. Gently pour the cornbread batter over the chili layer, using a spatula to spread it evenly to the edges.
5. Sprinkle the shredded cheddar cheese generously over the top.
6. Bake for 25–30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole rest on a wire rack for 5–10 minutes before serving; this helps the layers set for cleaner slices.
8. Drizzle with a splash of hot sauce right before eating, if desired. You’ll love how the creamy chili melds with the crumbly, slightly sweet cornbread, creating a cozy contrast that’s perfect piled high in a bowl or scooped onto a plate beside a crisp green salad.
Hormel Chili Nachos Supreme
Maybe it’s the chill in the air or just one of those quiet afternoons, but today feels right for something simple and comforting—a humble bowl of nachos that feels like a warm hug. There’s something grounding about layering familiar ingredients, letting the scents fill the kitchen, and taking a moment to savor each bite without any rush.
Ingredients
– A 15-ounce can of Hormel chili, no beans
– A generous handful of tortilla chips, enough to cover your baking sheet
– About 1 cup of shredded cheddar cheese
– A couple of tablespoons of sour cream
– A small handful of sliced black olives
– A few thin slices of jalapeño, fresh or pickled
– A splash of hot sauce, like Cholula or your favorite brand
Instructions
1. Preheat your oven to 375°F and grab a rimmed baking sheet.
2. Arrange a single, even layer of tortilla chips across the baking sheet, slightly overlapping them to create a sturdy base.
3. Spoon the Hormel chili evenly over the chips, making sure to cover most of them without overloading any one spot.
4. Sprinkle the shredded cheddar cheese generously over the chili, letting it melt into all the nooks and crannies.
5. Scatter the sliced black olives and jalapeño slices on top for a bit of briny and spicy contrast.
6. Bake in the preheated oven for 8–10 minutes, or until the cheese is fully melted and bubbly around the edges.
7. Remove the baking sheet from the oven carefully using oven mitts, as the edges will be hot.
8. Let the nachos rest for 2–3 minutes on the counter so the cheese sets slightly and doesn’t slide off when you serve them.
9. Dollop spoonfuls of sour cream across the top, aiming for creamy pockets in every bite.
10. Finish with a light drizzle of hot sauce for a tangy kick that ties everything together.
Oh, the way the warm chili soaks into the crisp chips, with the cheese pulling into gooey strings and the cool sour cream balancing the heat—it’s messy in the best way. Try serving it straight from the baking sheet for a cozy, shareable moment, or scoop portions into bowls for a neater, just-for-you treat.
Hormel Chili Loaded Baked Potatoes
Folding into the quiet of the evening, I find myself craving something deeply comforting, something that feels like a warm hug after a long day—these chili-loaded baked potatoes are just that, a simple pleasure that transforms humble ingredients into a cozy, satisfying meal.
Ingredients
– 4 large russet potatoes
– 1 can (15 ounces) of Hormel chili
– a couple of handfuls of shredded cheddar cheese
– a generous dollop of sour cream
– a small handful of sliced green onions
– a splash of olive oil
– a pinch of coarse salt
Instructions
1. Preheat your oven to 400°F.
2. Scrub the russet potatoes thoroughly under cool running water to remove any dirt.
3. Pat the potatoes completely dry with a clean kitchen towel.
4. Prick each potato all over with a fork, about 8–10 times, to allow steam to escape during baking.
5. Rub a splash of olive oil evenly over each potato’s skin.
6. Sprinkle a pinch of coarse salt over the oiled skins for a crispy finish.
7. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
8. Bake for 50–60 minutes, or until the skins are crisp and a fork easily pierces the flesh.
9. While the potatoes bake, heat the can of Hormel chili in a small saucepan over medium-low heat, stirring occasionally, for 8–10 minutes until hot.
10. Carefully remove the baked potatoes from the oven using oven mitts.
11. Let the potatoes cool just enough to handle, about 3–5 minutes.
12. Slice each potato open lengthwise with a sharp knife.
13. Fluff the insides gently with a fork to create a soft, textured base.
14. Spoon the hot Hormel chili evenly over each opened potato.
15. Sprinkle a couple of handfuls of shredded cheddar cheese over the chili, allowing residual heat to melt it slightly.
16. Add a generous dollop of sour cream on top of the cheese.
17. Finish with a small handful of sliced green onions scattered over the sour cream.
Remember how the fluffy potato soaks up the rich, spiced chili, while the cool sour cream and sharp cheddar create a delightful contrast—try serving them open-faced with an extra sprinkle of green onions for a vibrant, cozy dinner that feels both hearty and homely.
Hormel Chili Taco Salad
Dipping my spoon into this bowl feels like opening a familiar book on a quiet afternoon, the kind of meal that settles you right where you are. There’s something deeply comforting about how the crisp lettuce cradles the warm, spiced chili, a simple pleasure that turns an ordinary evening into something quietly special. It’s the sort of dish that doesn’t ask for much, just a little time and a willingness to savor each layered bite.
Ingredients
– a 15-ounce can of Hormel chili, your favorite variety
– a couple of cups of shredded iceberg lettuce, for that perfect crunch
– a generous handful of shredded cheddar cheese, about 1 cup
– a big scoop of sour cream, roughly 1/2 cup
– a handful of crushed tortilla chips, for sprinkling on top
– a splash of your favorite salsa, around 1/4 cup
– a small diced tomato, about 1/2 cup, for freshness
– a few slices of black olives from a 2.25-ounce can, drained
– a sprinkle of chopped green onions, from 2 stalks
Instructions
1. Open the can of Hormel chili and pour it into a small saucepan over medium heat. 2. Stir the chili occasionally as it warms, letting it bubble gently for 5–7 minutes until it’s steaming hot all the way through. 3. Tip: If the chili thickens too much, stir in a tablespoon of water to loosen it—this keeps it saucy without diluting the flavor. 4. While the chili heats, place the shredded lettuce in a large serving bowl, spreading it evenly to form a base. 5. Sprinkle the shredded cheddar cheese over the lettuce, covering it in a light layer. 6. Once the chili is hot, carefully spoon it over the cheese and lettuce, aiming for the center to let it melt the cheese slightly. 7. Dollop the sour cream in small spoonfuls around the edges of the chili. 8. Scatter the diced tomato and black olives evenly across the top. 9. Tip: For extra crunch, wait to add the tortilla chips until just before serving so they stay crisp against the warm ingredients. 10. Drizzle the salsa over everything, letting it trickle into the gaps. 11. Finish by sprinkling the chopped green onions and crushed tortilla chips over the salad. 12. Tip: Let it sit for a minute after assembling—this allows the heat from the chili to soften the cheese and meld the flavors without wilting the lettuce. You’ll love how the cool, crisp lettuce contrasts with the warm, savory chili, each bite offering a mix of creamy, crunchy, and tangy notes. Try serving it straight from the bowl with extra chips for scooping, or layer it in individual mason jars for a portable lunch that feels indulgent yet effortless.
Hormel Chili Quesadillas
Drifting through the quiet afternoon, I found myself craving something comforting yet effortless, the kind of meal that feels like a warm hug on a lazy day. There’s something deeply satisfying about transforming a simple can of chili into a crispy, cheesy delight, a small kitchen ritual that requires little but gives so much.
Ingredients
– One 15-ounce can of Hormel chili
– A couple of large flour tortillas
– About a cup of shredded cheddar cheese
– A tablespoon of olive oil
– A small handful of chopped fresh cilantro
– A splash of lime juice
Instructions
1. Open the can of Hormel chili and pour it into a small saucepan over medium heat.
2. Stir the chili occasionally as it heats for about 5 minutes, until it’s gently bubbling and warmed through—this helps thicken it slightly for easier handling.
3. Lay one flour tortilla flat on a clean cutting board or plate.
4. Sprinkle half a cup of shredded cheddar cheese evenly over one half of the tortilla, leaving a small border around the edge to prevent melting cheese from spilling out.
5. Spoon about three-quarters of a cup of the warmed chili over the cheese layer, spreading it gently to cover the cheese without overfilling.
6. Scatter a small handful of chopped fresh cilantro over the chili and drizzle with a splash of lime juice for a bright, fresh kick.
7. Fold the empty half of the tortilla over the filled side, pressing down lightly to seal the edges.
8. Heat a tablespoon of olive oil in a large skillet over medium heat for 1–2 minutes, until it shimmers lightly.
9. Carefully place the folded quesadilla into the skillet and cook for 3–4 minutes, until the bottom is golden brown and crisp.
10. Use a spatula to flip the quesadilla and cook for another 3–4 minutes on the second side, until both sides are evenly browned and the cheese is fully melted.
11. Transfer the quesadilla to a cutting board and let it rest for 1 minute before slicing—this allows the filling to set and makes cleaner cuts.
12. Repeat steps 3–11 with the remaining tortilla and ingredients to make a second quesadilla.
Even now, the first bite reveals a wonderful contrast: the crisp, buttery tortilla giving way to the rich, savory chili and gooey cheese, with the cilantro and lime cutting through the richness. I love serving these sliced into wedges with a dollop of cool sour cream or alongside a simple salad for a cozy, complete meal that feels both nostalgic and new.
Hormel Chili Hot Dog Topping
Under the soft glow of the kitchen light, I find myself reaching for that familiar can of Hormel chili, remembering how this simple topping transforms an ordinary hot dog into something quietly special on cool autumn evenings.
Ingredients
– 1 can of Hormel chili
– 4 hot dog buns
– 4 all-beef hot dogs
– a generous handful of shredded cheddar cheese
– a couple of tablespoons of finely chopped white onion
– a good splash of water
– a light drizzle of vegetable oil
Instructions
1. Place a medium saucepan over low heat and pour in the entire can of Hormel chili.2. Add a splash of water to the chili—this helps prevent it from becoming too thick as it heats.3. Stir the chili occasionally with a wooden spoon while it simmers for 8-10 minutes, until it’s gently bubbling and heated through.4. While the chili warms, heat a grill pan or skillet over medium-high heat and lightly drizzle it with vegetable oil.5. Place the 4 all-beef hot dogs on the hot surface and cook them for 5-7 minutes, turning them every minute or so until they develop light char marks on all sides.6. During the last 2 minutes of cooking, place the 4 hot dog buns face-down in the pan to lightly toast them—this adds a nice crunch that holds up against the saucy topping.7. Remove the buns from the pan and place each toasted bun on a serving plate.8. Transfer one cooked hot dog into each bun, positioning it neatly in the center.9. Spoon the warm Hormel chili generously over each hot dog, covering it from end to end.10. Sprinkle a handful of shredded cheddar cheese over the chili-topped hot dogs—the residual heat will gently melt the cheese.11. Finish by scattering the finely chopped white onion evenly over each serving. With the chili clinging warmly to each bite and the cheese melting into the savory sauce, these hot dogs become a study in comforting textures. I sometimes serve them alongside crispy potato wedges or tucked into a toasted sub roll for a heartier meal that feels like a cozy embrace.
Hormel Chili Sloppy Joes
Perhaps there’s something quietly comforting about taking a familiar can from the pantry and transforming it into a warm, welcoming meal. Pulling out that trusty can of Hormel chili feels like reconnecting with an old friend, a simple starting point for something that feels both nostalgic and new. It’s the kind of easy, no-fuss dinner that makes a busy evening feel a little softer, a little kinder.
Ingredients
- One 15-ounce can of Hormel chili, your favorite variety
- A pound of ground beef, the 80/20 kind for good flavor
- One small yellow onion, finely chopped
- A couple of hamburger buns
- A splash of Worcestershire sauce
- A tablespoon of tomato paste from that little can in your fridge
- A teaspoon of yellow mustard
- A pinch of brown sugar, just to balance things out
Instructions
- Place a large skillet over medium heat and let it warm up for about 2 minutes until you can feel the heat when holding your hand a few inches above the surface.
- Add the ground beef to the dry, heated skillet, breaking it apart with a wooden spoon into small crumbles as it cooks.
- Cook the beef for 5-7 minutes, stirring occasionally, until it is fully browned and no pink remains.
- Add the finely chopped onion to the skillet with the beef and cook for another 4-5 minutes, until the onion turns soft and translucent.
- Stir in the tomato paste and cook for 1 minute, letting it darken slightly to deepen its flavor.
- Pour in the entire can of Hormel chili, followed by the Worcestershire sauce, yellow mustard, and brown sugar.
- Reduce the heat to low and let the mixture simmer gently for 10-12 minutes, stirring occasionally, until it thickens to a spoonable consistency.
- While the mixture simmers, lightly toast the hamburger buns in a toaster or under the broiler for 1-2 minutes until golden around the edges.
- Spoon the warm chili mixture generously over the bottom halves of the toasted buns, then top with the other halves.
Cozy and generously spiced, the filling clings to the bun with a thick, hearty texture that’s satisfying without being heavy. The chili melds beautifully with the savory beef, creating a deeply familiar flavor that’s both robust and gently sweet from that hint of brown sugar. For a fun twist, try serving these open-faced with a sprinkle of sharp cheddar and a handful of crispy tortilla strips for added crunch.
Hormel Chili Shepherd’s Pie
Years ago, I found myself standing in my grandmother’s kitchen, watching her transform simple ingredients into something magical. Today, that memory surfaces as I prepare this comforting dish, a quiet ritual that connects me to her and to all the cozy evenings we shared. There’s something deeply soothing about the process, the way the aromas fill the house and promise a warm, satisfying meal.
Ingredients
– A couple of cans of Hormel chili (no beans)
– About 2 pounds of russet potatoes, peeled and chopped
– A generous splash of whole milk, maybe 1/2 cup
– A good pat of butter, around 4 tablespoons
– A hearty pinch of salt
– A light sprinkle of black pepper
– A cup or so of shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F and grab a 9×9 inch baking dish.
2. Peel and chop the russet potatoes into 1-inch cubes.
3. Place the potato cubes in a large pot and cover them with cold water by about an inch.
4. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15–20 minutes, until the potatoes are fork-tender.
5. Drain the potatoes thoroughly and return them to the warm pot.
6. Add the butter, milk, salt, and pepper to the potatoes.
7. Mash the potatoes with a potato masher until smooth and creamy, being careful not to overmix to keep them fluffy.
8. Pour the cans of Hormel chili into the baking dish and spread it into an even layer.
9. Spoon the mashed potatoes over the chili, spreading gently to cover it completely.
10. Sprinkle the shredded cheddar cheese evenly over the potato layer.
11. Bake for 25–30 minutes, until the cheese is melted and bubbly and the edges are lightly browned.
12. Let it rest for 5–10 minutes before serving to allow the layers to set.
From the first spoonful, you’ll notice the creamy potatoes giving way to the rich, savory chili beneath, a perfect balance of textures that feels like a warm hug. The sharp cheddar adds a tangy contrast, making each bite deeply satisfying. For a fun twist, try serving it in individual ramekins or with a side of crisp, buttery cornbread to soak up every last bit.
Hormel Chili Stuffed Sweet Potatoes
Evenings like this call for something that feels both nourishing and effortless, a meal that wraps you in warmth without demanding too much from your tired hands. There’s a quiet comfort in transforming humble ingredients into something deeply satisfying, letting the oven do most of the work while you simply breathe. Today, that means turning to a can of chili and a couple of sweet potatoes, a pairing that feels like a gentle hug after a long day.
Ingredients
– 2 medium sweet potatoes
– 1 (15-ounce) can of Hormel chili (with or without beans, your choice)
– A generous handful of shredded cheddar cheese
– A couple of tablespoons of sour cream
– A small handful of thinly sliced green onions
Instructions
1. Preheat your oven to 400°F.
2. Scrub the sweet potatoes thoroughly under cool running water to remove any dirt, then pat them completely dry with a clean kitchen towel.
3. Poke each sweet potato 5–6 times all over with a fork to allow steam to escape during baking.
4. Place the sweet potatoes directly on the middle oven rack with a baking sheet on the rack below to catch any drips.
5. Bake for 45–55 minutes, until the skins are slightly puckered and a fork inserted into the thickest part meets no resistance.
6. Carefully remove the sweet potatoes from the oven using oven mitts and let them cool just enough to handle, about 5–7 minutes.
7. While the sweet potatoes cool, empty the entire can of chili into a small saucepan and warm it over medium heat, stirring occasionally, for 5–7 minutes until gently bubbling.
8. Slice each baked sweet potato open lengthwise down the center, but not all the way through the bottom skin.
9. Gently press the ends toward the center to open up a well in each potato for stuffing.
10. Spoon the warmed chili evenly into the opened sweet potatoes, dividing it between both.
11. Sprinkle the shredded cheddar cheese generously over the chili in each potato.
12. Return the stuffed sweet potatoes to the oven (still at 400°F) and bake for another 3–5 minutes, just until the cheese is fully melted and bubbly.
13. Remove from the oven and top each with a dollop of sour cream and a scattering of sliced green onions.
Hearty and deeply comforting, the soft, caramelized sweet potato flesh melts into the rich, savory chili, while the cool sour cream and sharp green onions cut through with a fresh lift. For a cozy twist, try crumbling a few tortilla chips over the top just before serving for a delightful crunch, or pair it with a simple side salad to balance the warmth.
Hormel Chili Breakfast Burritos
Just thinking about how some of the coziest mornings begin with something warm wrapped in a soft tortilla, the kind of meal that feels like a gentle hug when you need it most. Joyfully simple yet deeply satisfying, these breakfast burritos with Hormel chili bring together humble ingredients in a way that transforms an ordinary morning into something quietly special. There’s something about the steam rising from the tortilla and the rich aroma that makes even rushed weekdays feel a little more intentional.
Ingredients
– 4 large flour tortillas (10-inch size)
– 1 can (15 ounces) of Hormel chili with beans
– 6 large eggs
– a splash of whole milk (about 2 tablespoons)
– a generous pinch of kosher salt
– a couple of tablespoons of unsalted butter
– 1 cup of shredded sharp cheddar cheese
– a handful of finely chopped fresh cilantro
Instructions
1. Crack 6 large eggs into a medium mixing bowl.
2. Pour a splash of whole milk (about 2 tablespoons) into the eggs.
3. Add a generous pinch of kosher salt to the egg mixture.
4. Whisk the eggs, milk, and salt together until fully combined and slightly frothy.
5. Heat a large non-stick skillet over medium-low heat for 2 minutes until warm.
6. Melt 1 tablespoon of unsalted butter in the skillet, swirling to coat the surface evenly.
7. Pour the egg mixture into the skillet and let it set for 30 seconds without stirring.
8. Gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked egg flow to the edges.
9. Continue gently pushing and tilting every 20 seconds for about 3-4 minutes until eggs are softly set but still moist.
10. Immediately transfer the scrambled eggs to a clean plate to prevent overcooking.
11. Wipe the skillet clean with a paper towel and return it to medium heat.
12. Empty the entire can of Hormel chili with beans into the skillet.
13. Heat the chili, stirring occasionally, for 4-5 minutes until bubbling gently and heated through.
14. Warm the flour tortillas one at a time in a dry skillet over medium heat for 20 seconds per side until pliable and lightly toasted.
15. Place one warmed tortilla on a clean work surface.
16. Spoon one-quarter of the scrambled eggs down the center of the tortilla.
17. Top the eggs with one-quarter of the heated chili.
18. Sprinkle one-quarter of the shredded cheddar cheese over the chili.
19. Scatter a pinch of chopped fresh cilantro over the cheese.
20. Fold the bottom edge of the tortilla up over the filling, then fold in the sides, and roll tightly away from you to form a burrito.
21. Repeat steps 15-20 with remaining tortillas and filling.
Gently holding the warm burrito, you’ll notice how the tortilla gives way to creamy eggs and hearty chili, with the sharp cheddar melting into every bite. The cilantro adds a fresh brightness that cuts through the richness, making each mouthful feel balanced and comforting. For a different take, try serving these open-faced with a sunny-side-up egg on top, letting the yolk run into the chili like a savory sauce.
Hormel Chili Pizza Topping
Nostalgia washes over me whenever I open that familiar can, remembering how this humble topping transformed our family pizza nights into something special. There’s a quiet comfort in how the rich chili clings to the dough, creating a meal that feels both indulgent and deeply familiar. Sometimes the simplest combinations are the ones that linger in memory longest.
Ingredients
– 1 pre-made pizza crust
– 1 can of Hormel chili
– 2 cups of shredded cheddar cheese
– 1/2 cup of diced white onion
– a generous sprinkle of fresh cilantro
– a couple of tablespoons of olive oil
– a pinch of red pepper flakes
Instructions
1. Preheat your oven to 425°F and place a rack in the middle position for even heating.
2. Brush the entire pizza crust with olive oil using a pastry brush, paying special attention to the edges to prevent drying.
3. Spread the Hormel chili evenly across the oiled crust, leaving about a 1-inch border around the edges for the crust to rise properly.
4. Sprinkle the diced white onion evenly over the chili layer, distributing it with your fingers for better coverage.
5. Cover the entire pizza with shredded cheddar cheese, making sure it reaches all the way to the edges where you left the border.
6. Place the pizza directly on the oven rack and bake for 12-15 minutes, until the cheese is fully melted and starting to bubble.
7. Check that the crust edges have turned golden brown and crisp before removing from the oven.
8. Let the pizza rest on a cutting board for exactly 3 minutes to allow the cheese to set slightly for cleaner slicing.
9. Sprinkle the fresh cilantro and red pepper flakes over the hot pizza just before serving.
10. Use a pizza cutter to slice into 8 even pieces, cutting through the crisp crust with firm, confident motions.
You’ll notice how the chili creates a wonderfully moist layer that keeps every bite juicy, while the crisp crust provides the perfect textural contrast. The gentle heat from the pepper flakes builds gradually, making this pizza particularly satisfying with an ice-cold beer or alongside a simple green salad for balance.
Hormel Chili Stuffed Zucchini Boats
Yesterday’s farmers market haul left me with more zucchini than I knew what to do with, their vibrant green skins catching the afternoon light on my countertop. Sometimes the simplest pantry staples spark the coziest creations, like that can of Hormel chili waiting patiently in the cupboard. These stuffed boats emerged from that quiet moment of inspiration, a humble marriage of garden freshness and comforting familiarity.
Ingredients
– 4 medium zucchini, about 6 inches long each
– 1 can (15 ounces) of Hormel chili with beans
– A generous half cup of shredded cheddar cheese
– A couple of tablespoons of olive oil
– A pinch of kosher salt for sprinkling
– A handful of crushed tortilla chips for crunch
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Slice each zucchini in half lengthwise, creating boat-like shapes.
3. Use a spoon to carefully scoop out the soft center seeds, leaving about a ¼-inch thick shell intact—this creates a sturdy vessel that won’t collapse during baking.
4. Brush the hollowed zucchini boats lightly with olive oil and sprinkle with a pinch of kosher salt.
5. Place the zucchini boats cut-side up on the prepared baking sheet and bake for 15 minutes, until they just begin to soften but still hold their shape.
6. Remove the zucchini from the oven and evenly divide the Hormel chili among the boats, spooning it into the hollowed centers.
7. Return the filled boats to the oven and bake for another 20 minutes, until the chili is bubbling hot and the zucchini is tender when pierced with a fork.
8. Sprinkle the shredded cheddar cheese over the hot chili filling and bake for 3-4 more minutes, just until the cheese is fully melted and slightly golden.
9. Let the zucchini boats rest for 5 minutes after baking—this allows the flavors to settle and makes them easier to handle without burning your fingers.
10. Top with crushed tortilla chips right before serving to maintain their satisfying crunch against the soft filling.
Unbelievably tender zucchini cradles that rich, savory chili in each bite, the melted cheese weaving everything together with creamy warmth. I love serving these with a dollop of cool sour cream or sliced avocado for contrast, though they’re equally comforting straight from the baking sheet on a quiet evening.
Hormel Chili Cheese Fries
Maybe it’s the chill in the air or just a craving for something deeply comforting, but today my thoughts keep drifting back to those Hormel chili cheese fries—the kind that feel like a warm hug on a plate. There’s something quietly satisfying about how the savory, spiced chili clings to each crispy fry, melting into a blanket of gooey cheese. It’s a simple pleasure, really, one that turns an ordinary evening into a cozy ritual.
Ingredients
– A bag of frozen french fries (enough to fill a baking sheet in a single layer)
– One 15-ounce can of Hormel chili (no beans)
– A couple of cups of shredded cheddar cheese
– A splash of milk (about 2 tablespoons)
– A pinch of salt
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Spread the frozen fries in a single layer on the baking sheet, making sure they aren’t crowded so they crisp up evenly.
3. Bake the fries for 20–25 minutes, flipping them halfway through, until they’re golden brown and crispy.
4. While the fries bake, pour the canned chili into a small saucepan over medium heat.
5. Stir in the splash of milk to make the chili saucier and prevent it from drying out in the oven.
6. Heat the chili for 5–7 minutes, stirring occasionally, until it’s warmed through and slightly bubbly.
7. Remove the baked fries from the oven and sprinkle them evenly with a pinch of salt.
8. Pour the warmed chili over the hot fries, covering them completely.
9. Top generously with the shredded cheddar cheese, ensuring it reaches the edges.
10. Return the baking sheet to the oven and bake for another 3–5 minutes, just until the cheese is fully melted and bubbly.
11. Carefully remove the chili cheese fries from the oven and let them rest for a minute before serving.
Certainly, the first bite delivers a contrast of textures—the crisp fries softening under the rich, velvety chili and melted cheese that stretches with every pull. For a fun twist, try serving them in individual cast-iron skillets straight from the oven, topped with a dollop of cool sour cream or a sprinkle of fresh chives to cut through the richness.
Hormel Chili Tater Tot Casserole
There’s something quietly comforting about opening a can of chili on a cool autumn afternoon, the simple promise of warmth that needs only a few additions to become something truly special. This tater tot casserole feels like a hug from your kitchen, the kind of meal that asks very little but gives so much in return.
Ingredients
– One 15-ounce can of Hormel chili (I like the no-beans variety for this)
– A generous 4 cups of frozen tater tots
– About 2 cups of shredded cheddar cheese
– Half a cup of chopped yellow onion
– A couple of tablespoons of sour cream for serving
– A splash of milk to thin the chili if it seems too thick
Instructions
1. Preheat your oven to 375°F so it’s ready when you are.
2. Lightly grease a 9×13 inch baking dish with cooking spray or butter.
3. Spread the frozen tater tots evenly across the bottom of the dish in a single layer.
4. In a medium bowl, stir together the canned chili, chopped onion, and a splash of milk until well combined.
5. Pour the chili mixture evenly over the tater tots, making sure to cover most of them.
6. Sprinkle the shredded cheddar cheese generously over the entire surface.
7. Bake for 35-40 minutes, until the cheese is completely melted and bubbly with golden spots.
8. Let the casserole rest for 5-7 minutes after removing from the oven—this helps the layers set.
9. Dollop sour cream across the top just before serving.
Let the crispy tater tot bottom surprise you with its perfect contrast to the saucy chili middle. The cheese forms a beautiful golden crust that gives way to the comforting warmth beneath, making this ideal for scooping straight from the baking dish while gathered around the table.
Hormel Chili Spaghetti Sauce
Nostalgia has a way of wrapping itself around the simplest of meals, and this humble chili spaghetti sauce feels like a warm embrace on a quiet evening. Sometimes the most comforting dishes are born from pantry staples and gentle simmering, creating something greater than the sum of its parts.
Ingredients
– a 15-ounce can of Hormel chili
– a couple of cloves of garlic, minced
– half of a yellow onion, finely chopped
– a tablespoon of olive oil
– a 15-ounce can of crushed tomatoes
– a splash of water to rinse the tomato can
– a teaspoon of dried oregano
– half a teaspoon of chili powder
– a quarter teaspoon of salt
– a pinch of black pepper
Instructions
1. Heat 1 tablespoon of olive oil in a medium saucepan over medium heat for 1 minute until it shimmers.
2. Add the finely chopped onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 more minute until golden but not browned.
4. Pour in the entire can of Hormel chili, using a wooden spoon to break up any large chunks.
5. Add the crushed tomatoes, then rinse the empty tomato can with a splash of water and pour it into the saucepan.
6. Sprinkle in 1 teaspoon of dried oregano, ½ teaspoon of chili powder, ¼ teaspoon of salt, and a pinch of black pepper.
7. Bring the sauce to a gentle bubble, then immediately reduce the heat to low.
8. Simmer uncovered for 20-25 minutes, stirring every 5-6 minutes to prevent sticking.
9. Taste the sauce after 15 minutes of simmering—if it needs more depth, let it cook 5 minutes longer to concentrate flavors.
10. Remove from heat and let rest for 2-3 minutes before serving over cooked spaghetti.
Hearty and richly textured, this sauce clings beautifully to pasta with its thick, meaty consistency. The subtle warmth from the chili powder mingles with the savory depth of canned chili, creating layers of comfort in every bite. Try serving it over zucchini noodles for a lighter twist, or top with sharp cheddar and fresh cilantro for extra brightness.
Hormel Chili Stuffed Mushrooms
Often, the simplest meals emerge from quiet afternoons when the pantry holds just a few humble ingredients, waiting to be transformed into something comforting. Opening a can of Hormel chili feels like greeting an old friend, its familiar warmth promising ease and satisfaction. Today, we’ll nestle that savory goodness into tender mushroom caps, creating little edible vessels that hold both flavor and memory.
Ingredients
– about 16 medium white mushrooms
– one 15-ounce can of Hormel chili with beans
– a couple of tablespoons of olive oil
– a generous half cup of shredded cheddar cheese
– a small handful of fresh parsley
– a pinch of salt
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Gently twist the stems from all the mushrooms and wipe the caps clean with a damp paper towel.
3. Brush each mushroom cap lightly with olive oil, both inside and out.
4. Arrange the mushroom caps hollow-side-up on the prepared baking sheet.
5. Spoon about one tablespoon of Hormel chili into each mushroom cavity, filling them just to the rim.
6. Sprinkle the shredded cheddar cheese evenly over the chili-filled mushrooms.
7. Bake for 18–20 minutes, until the cheese is fully melted and bubbly and the mushroom caps are tender when pierced with a fork.
8. While the mushrooms bake, finely chop the fresh parsley.
9. Remove the baking sheet from the oven and let the mushrooms rest for 3 minutes to set.
10. Garnish the warm mushrooms with the chopped parsley and a light sprinkle of salt.
The tender mushroom caps yield gently to each bite, releasing the rich, spiced chili that mingles with the gooey cheddar in a wonderfully messy harmony. Try serving these on a rustic wooden board alongside crisp celery sticks for a satisfying contrast, or arrange them over a bed of peppery arugula for a simple, complete meal that feels both humble and special.
Hormel Chili Rice Bowl
Dusk settles outside my kitchen window, the kind of quiet evening that calls for something simple and comforting, something that feels like a warm hug after a long day. I find myself reaching for a can of chili and some rice, thinking about how these humble ingredients can transform into a bowl of pure coziness.
Ingredients
– 1 cup of long-grain white rice
– 2 cups of water
– A 15-ounce can of Hormel chili (I like the no-beans version)
– A generous handful of shredded cheddar cheese
– A couple of tablespoons of sour cream
– A small handful of chopped green onions
– A splash of hot sauce, if you’re feeling spicy
Instructions
1. Rinse 1 cup of long-grain white rice under cold running water until the water runs clear, which helps remove excess starch for fluffier rice.
2. Combine the rinsed rice and 2 cups of water in a medium saucepan over high heat.
3. Bring the rice and water to a rolling boil, then immediately reduce the heat to low and cover the saucepan tightly with a lid.
4. Simmer the rice for exactly 18 minutes without peeking—this ensures the steam stays trapped for perfect cooking.
5. Remove the saucepan from heat and let the rice stand covered for 5 minutes to finish steaming.
6. While the rice rests, empty the entire 15-ounce can of Hormel chili into a separate saucepan over medium heat.
7. Stir the chili occasionally as it heats until it reaches 165°F on an instant-read thermometer, which ensures food safety while maintaining flavor.
8. Fluff the rested rice with a fork to separate the grains before dividing it between two bowls.
9. Spoon the hot chili evenly over the rice in each bowl.
10. Top each bowl with a generous handful of shredded cheddar cheese so it melts slightly from the chili’s heat.
11. Add a couple of tablespoons of sour cream to each bowl, placing it off-center for visual appeal.
12. Sprinkle chopped green onions over everything for fresh flavor and color contrast.
13. Finish with a splash of hot sauce drizzled around the edges if desired.
Hearty and deeply satisfying, this bowl offers creamy rice that soaks up the rich, spiced chili, while the cool sour cream and sharp cheese create wonderful temperature and texture contrasts. For a fun twist, try serving it in individual cast iron skillets to keep everything warm right to the last bite, or layer it in clear mason jars for a portable lunch that shows off all those beautiful layers.
Summary
Overall, these 20 spicy Hormel chili recipes make busy weeknights deliciously simple. Whether you’re craving classic comfort or bold new flavors, there’s something here for every home cook. We’d love to hear which recipes become your family favorites—drop us a comment below! Don’t forget to pin this article to your Pinterest boards so you can easily find these tasty ideas again.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
