Variety is the spice of life, and Hormel Chili brings it to your table! Whether you’re craving quick weeknight dinners, cozy comfort food, or creative twists for gatherings, this roundup has a recipe for every taste. Dive into 35 delicious ideas that transform this pantry staple into meals your whole family will love. Let’s get cooking!
Easy Hormel Chili Mac and Cheese
A cozy weeknight dinner doesn’t get much simpler than this comforting combo. You’ll love how the rich chili and creamy cheese come together in one pot for minimal cleanup. It’s the perfect solution when you’re craving something hearty but short on time.
Ingredients
For the chili base:
– 1 (15 oz) can Hormel chili with beans
– 1 lb elbow macaroni
– 4 cups water
– 1 tsp salt
For the cheese sauce:
– 2 cups shredded cheddar cheese
– 1 cup milk
– 2 tbsp butter
– 2 tbsp all-purpose flour
– 1/2 tsp garlic powder
Instructions
1. In a large pot, combine 1 lb elbow macaroni, 4 cups water, and 1 tsp salt.
2. Bring to a boil over high heat, then reduce to medium and cook for 8 minutes, stirring occasionally to prevent sticking.
3. Drain the macaroni in a colander and return it to the pot.
4. Tip: Don’t rinse the pasta—the starch helps the sauce cling better.
5. In the same pot over medium heat, melt 2 tbsp butter.
6. Whisk in 2 tbsp all-purpose flour and cook for 1 minute until golden and bubbly.
7. Gradually pour in 1 cup milk, whisking constantly to avoid lumps.
8. Cook for 2-3 minutes until the sauce thickens slightly.
9. Tip: Use whole milk for a creamier sauce—it emulsifies better with the cheese.
10. Reduce heat to low and stir in 2 cups shredded cheddar cheese until fully melted and smooth.
11. Add 1/2 tsp garlic powder and mix well.
12. Fold in the cooked macaroni until evenly coated with the cheese sauce.
13. Gently stir in 1 (15 oz) can Hormel chili with beans until just combined.
14. Heat through for 2-3 minutes over low heat, stirring occasionally.
15. Tip: Avoid overmixing after adding the chili to keep some texture variation.
16. Remove from heat and let stand for 2 minutes before serving.
Perfectly creamy with a hearty kick from the chili, this dish delivers comfort in every bite. Try topping it with crushed tortilla chips for extra crunch or serving it alongside a simple green salad to balance the richness.
Spicy Hormel Chili Stuffed Bell Peppers
Gosh, you know those nights when you want something hearty but don’t want to spend hours in the kitchen? These spicy stuffed bell peppers are your answer—they’re packed with flavor and come together in no time.
Ingredients
For the filling:
– 4 large bell peppers (any color)
– 1 (15 oz) can of Hormel chili (with beans)
– 1 cup shredded cheddar cheese
– 1/2 cup diced onion
– 1 tbsp olive oil
For topping:
– 1/4 cup shredded cheddar cheese
Instructions
1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove the seeds and membranes.
3. Heat olive oil in a skillet over medium heat for 1 minute.
4. Add diced onion and sauté for 3-4 minutes until translucent.
5. Pour the can of Hormel chili into the skillet and stir to combine with the onion.
6. Cook the chili mixture for 5 minutes, stirring occasionally.
7. Remove the skillet from heat and stir in 1 cup of shredded cheddar cheese until melted.
8. Stuff each bell pepper with the chili mixture, packing it firmly.
9. Place the stuffed peppers in a baking dish.
10. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the tops.
11. Bake at 375°F for 25-30 minutes until peppers are tender and cheese is bubbly.
12. Let the peppers rest for 5 minutes before serving.
Finally, these peppers have a fantastic contrast between the tender bell pepper and the spicy, cheesy filling. Serve them with a dollop of sour cream or alongside a simple green salad for a complete meal that’s sure to satisfy.
Cheesy Hormel Chili Nachos
Every now and then, you just need a big plate of cheesy, comforting nachos. This Hormel chili version comes together in minutes and hits all the right notes for game day or a cozy night in. You’ll love how simple it is to make something so satisfying.
Ingredients
– For the base: 1 bag (13 oz) tortilla chips, 1 can (15 oz) Hormel chili with beans
– For topping: 2 cups shredded cheddar cheese, 1/2 cup diced red onion, 1/4 cup sliced jalapeños, 1/2 cup sour cream, 1/4 cup chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F.
2. Spread the tortilla chips in a single layer on a large baking sheet.
3. Warm the Hormel chili in a small saucepan over medium heat for 5 minutes, stirring occasionally.
4. Spoon the warmed chili evenly over the tortilla chips.
5. Sprinkle the shredded cheddar cheese on top of the chili-covered chips.
6. Bake in the preheated oven for 8-10 minutes, or until the cheese is fully melted and bubbly.
7. Remove the baking sheet from the oven using oven mitts.
8. Top the nachos with diced red onion, sliced jalapeños, sour cream, and chopped fresh cilantro.
9. Serve immediately while hot.
Yum, these nachos are all about that gooey cheese and hearty chili combo! The chips stay crispy underneath, and the fresh toppings add a nice crunch and cool contrast. Try serving them straight from the baking sheet for a fun, shareable centerpiece.
Hearty Hormel Chili Cheese Fries
Gather around, folks! You know those days when you crave something comforting, cheesy, and totally indulgent? This hearty Hormel chili cheese fries recipe is your answer—it’s quick, easy, and packed with flavor that’ll hit the spot every time. Perfect for game day, a cozy night in, or whenever you need a pick-me-up without the fuss.
Ingredients
For the fries:
– 1 (28 oz) bag frozen french fries
– 2 tablespoons olive oil
– 1/2 teaspoon salt
For the chili and cheese topping:
– 1 (15 oz) can Hormel chili (no beans variety)
– 2 cups shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped green onions
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup.
2. Spread the frozen french fries in a single layer on the prepared baking sheet.
3. Drizzle the olive oil evenly over the fries and sprinkle with salt, tossing gently to coat.
4. Bake the fries for 20-25 minutes, flipping them halfway through, until they are golden brown and crispy.
5. While the fries bake, heat the Hormel chili in a small saucepan over medium heat for 5-7 minutes, stirring occasionally, until warmed through.
6. Remove the baked fries from the oven and transfer them to a serving dish.
7. Pour the warmed chili evenly over the top of the fries.
8. Sprinkle the shredded cheddar cheese over the chili-covered fries.
9. Return the dish to the oven and bake for an additional 3-5 minutes, just until the cheese is fully melted and bubbly.
10. Remove from the oven and top with dollops of sour cream and a sprinkle of chopped green onions.
Crispy fries meet that rich, savory chili and gooey melted cheese for a texture dream—every bite is a mix of crunch and creaminess. Serve it up straight from the baking dish for a fun, shareable meal, or add a dash of hot sauce if you like a little kick to make it your own.
Savory Hormel Chili Tacos
Craving something hearty and quick? You’ve got to try these savory Hormel chili tacos—they’re the perfect weeknight dinner that comes together in minutes. Seriously, you’ll love how easy and delicious they are!
Ingredients
– For the taco filling: 1 (15 oz) can Hormel chili with beans, 1/2 cup shredded cheddar cheese
– For assembling: 8 hard taco shells, 1 cup shredded lettuce, 1/2 cup diced tomatoes, 1/4 cup sour cream
Instructions
1. Preheat your oven to 350°F to warm the taco shells.
2. Place the taco shells on a baking sheet in a single layer.
3. Bake the shells for 5 minutes until they are crisp and warm.
4. While the shells bake, pour the can of Hormel chili with beans into a small saucepan.
5. Heat the chili over medium heat, stirring occasionally, for 5 minutes or until it is hot and bubbly.
6. Remove the taco shells from the oven using oven mitts to avoid burns.
7. Spoon the hot chili evenly into each taco shell.
8. Top the chili-filled shells with 1/2 cup shredded cheddar cheese.
9. Add 1 cup shredded lettuce on top of the cheese.
10. Sprinkle 1/2 cup diced tomatoes over the lettuce.
11. Dollop 1/4 cup sour cream on top of the assembled tacos.
12. Serve the tacos immediately while they are warm and crispy.
Perfectly crispy shells hold a rich, meaty chili that’s balanced by fresh, cool toppings. The combination of textures—from the crunch to the creamy sour cream—makes every bite satisfying. Try serving them with a side of tortilla chips for dipping into any extra chili!
Creamy Hormel Chili Dip
Every party needs a dip that disappears fast, and this creamy chili version is exactly that. You’ll love how easy it is to whip up with just a few ingredients, and it’s always a crowd-pleaser. Let’s get mixing!
Ingredients
– 1 (15 oz) can Hormel chili, no beans
– 1 (8 oz) package cream cheese, softened
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/4 cup chopped green onions
– Tortilla chips for serving
Instructions
1. Preheat your oven to 350°F to ensure it’s ready for baking.
2. In a medium mixing bowl, combine the softened cream cheese and sour cream, using a hand mixer on medium speed for 2 minutes until smooth—this prevents lumps for a creamier dip.
3. Fold in the canned Hormel chili and shredded cheddar cheese with a spatula until fully incorporated.
4. Transfer the mixture to an oven-safe baking dish, spreading it evenly with the spatula.
5. Bake in the preheated oven for 20 minutes, or until the edges are bubbly and the top is lightly golden.
6. Remove from the oven and let it cool for 5 minutes to set slightly—this makes it easier to scoop without burning your mouth.
7. Sprinkle the chopped green onions evenly over the top for a fresh, colorful finish.
8. Serve immediately with tortilla chips on the side for dipping.
Rich and velvety, this dip has a smooth texture with a hint of spice from the chili, making it irresistible. Try pairing it with veggie sticks for a lighter option, or spread it on toasted bread for a quick snack twist.
Quick Hormel Chili Quesadillas
Very few things beat a quick, satisfying meal after a long day, and these Hormel chili quesadillas are here to save you. You’ll love how simple they are to throw together with pantry staples, and they’re packed with flavor that everyone will enjoy.
Ingredients
– For the filling: 1 (15 oz) can Hormel chili with beans, 1 cup shredded cheddar cheese, 1/4 cup diced red onion
– For assembly: 4 (8-inch) flour tortillas, 2 tbsp vegetable oil
Instructions
1. Heat a large non-stick skillet over medium heat (350°F) for 2 minutes. Tip: A well-heated skillet ensures even cooking and prevents sticking.
2. Open the can of Hormel chili and pour it into a small bowl, stirring to break up any clumps.
3. Place one flour tortilla flat on a clean surface.
4. Spread 1/2 cup of the chili evenly over half of the tortilla, leaving a 1/2-inch border around the edge.
5. Sprinkle 1/4 cup of shredded cheddar cheese and 1 tablespoon of diced red onion over the chili.
6. Fold the empty half of the tortilla over the filling to form a half-moon shape, pressing gently to seal.
7. Add 1/2 tablespoon of vegetable oil to the heated skillet, swirling to coat the bottom.
8. Carefully place the folded quesadilla in the skillet and cook for 3-4 minutes, until the bottom is golden brown and crispy. Tip: Don’t overcrowd the skillet—cook one at a time for the best results.
9. Flip the quesadilla using a spatula and cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
10. Transfer the cooked quesadilla to a cutting board and repeat steps 3-9 with the remaining ingredients. Tip: Let it cool for 1 minute before slicing to avoid a messy cut.
11. Slice the quesadilla into 3 wedges and serve immediately.
Ultra cheesy and satisfyingly crispy, these quesadillas have a hearty texture from the chili and a slight crunch from the tortilla. For a fun twist, serve them with a dollop of sour cream or a side of fresh salsa to balance the richness.
Flavorful Hormel Chili Sloppy Joes
Zesty and satisfying, these Hormel Chili Sloppy Joes are your new weeknight hero. You get that classic comfort food vibe with a major shortcut—thanks to canned chili. Let’s make dinner easy and delicious!
Ingredients
For the meat mixture:
– 1 lb ground beef
– 1 can (15 oz) Hormel Chili with Beans
– 1/2 cup ketchup
– 1 tbsp yellow mustard
– 1 tbsp Worcestershire sauce
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
For serving:
– 4 hamburger buns
Instructions
1. Heat a large skillet over medium-high heat.
2. Add 1 lb ground beef to the skillet.
3. Cook the beef for 5-7 minutes, breaking it into crumbles with a spoon, until no pink remains.
4. Drain any excess grease from the skillet.
5. Tip: Draining the grease helps keep the mixture from being too oily.
6. Reduce the heat to medium.
7. Add 1 can of Hormel Chili with Beans to the skillet.
8. Stir in 1/2 cup ketchup, 1 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 1/2 tsp garlic powder, and 1/2 tsp onion powder.
9. Simmer the mixture for 10 minutes, stirring occasionally, until thickened.
10. Tip: Simmering allows the flavors to meld together beautifully.
11. While the mixture simmers, lightly toast 4 hamburger buns in a toaster or oven at 350°F for 3-5 minutes until golden.
12. Tip: Toasting the buns prevents them from getting soggy when you add the filling.
13. Spoon the meat mixture onto the bottom halves of the toasted buns.
14. Place the top halves of the buns over the filling.
15. Serve immediately.
Wonderfully messy and packed with savory, tangy flavor, these sloppy joes have a hearty texture from the beans and beef. Try serving them with a side of crispy fries or a simple salad for a complete meal that everyone will love.
Zesty Hormel Chili Taco Salad
Busy weeknights call for something quick and satisfying. You’ll love how this zesty chili taco salad comes together in no time, packing bold flavors and a satisfying crunch. It’s the perfect way to turn pantry staples into a meal that feels special.
Ingredients
– For the base: 4 cups shredded romaine lettuce, 1 (15 oz) can Hormel chili (no beans), 1 cup shredded cheddar cheese, 1 cup crushed tortilla chips
– For the toppings: 1 diced tomato, 1/2 cup sliced black olives, 1/4 cup sliced green onions, 1/2 cup sour cream
Instructions
1. Heat the Hormel chili in a small saucepan over medium heat for 5–7 minutes, stirring occasionally, until steaming hot. Tip: Stirring prevents sticking and ensures even heating.
2. While the chili heats, arrange 4 cups of shredded romaine lettuce evenly across four serving plates.
3. Sprinkle 1 cup of shredded cheddar cheese over the lettuce on each plate.
4. Pour the hot chili evenly over the cheese and lettuce layers.
5. Top each salad with 1/4 cup of crushed tortilla chips for crunch. Tip: Crush the chips just before serving to keep them crispy.
6. Distribute 1 diced tomato, 1/2 cup sliced black olives, and 1/4 cup sliced green onions evenly among the plates.
7. Dollop 2 tablespoons of sour cream on top of each salad. Tip: For extra flavor, mix a pinch of cumin into the sour cream before adding.
8. Serve immediately while the chili is still warm.
Kick back and enjoy the contrast of warm, savory chili with cool, crisp lettuce and crunchy chips. The zesty spices from the chili pair perfectly with the creamy sour cream and sharp cheddar, making every bite a flavor explosion. Try serving it with extra tortilla chips on the side for dipping or adding a squeeze of lime for a fresh twist.
Homemade Hormel Chili Enchiladas
Y’know those nights when you want something comforting but don’t want to spend hours in the kitchen? These Homemade Hormel Chili Enchiladas are your answer—quick, cheesy, and totally satisfying.
Ingredients
For the filling:
– 1 (15 oz) can Hormel chili with beans
– 2 cups shredded cheddar cheese, divided
– 8 (6-inch) corn tortillas
For assembly and baking:
– 1 (10 oz) can red enchilada sauce
– Cooking spray
Instructions
1. Preheat your oven to 350°F.
2. Lightly spray a 9×13-inch baking dish with cooking spray.
3. Warm the corn tortillas in the microwave for 30 seconds to make them pliable.
4. Spread 1/2 cup of the enchilada sauce evenly over the bottom of the baking dish.
5. Spoon 2 tablespoons of Hormel chili onto each tortilla.
6. Sprinkle 1 tablespoon of cheddar cheese over the chili on each tortilla.
7. Roll up each tortilla tightly and place seam-side down in the baking dish.
8. Pour the remaining enchilada sauce over the rolled tortillas.
9. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
10. Bake at 350°F for 20 minutes, or until the cheese is melted and bubbly.
11. Let the enchiladas rest for 5 minutes before serving.
The tortillas soften just enough to hold their shape while the chili and cheese create a rich, gooey center. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra flavor boost—perfect for game day or a cozy family dinner.
Warm Hormel Chili Baked Potatoes
Venture into comfort food heaven with these warm Hormel chili baked potatoes! You’ll love how easy they come together for a satisfying weeknight meal. They’re the perfect cozy dinner when you’re craving something hearty.
Ingredients
– For the potatoes: 4 large russet potatoes, 1 tablespoon olive oil, 1 teaspoon salt
– For the chili topping: 2 cans (15 oz each) Hormel chili, 1 cup shredded cheddar cheese, 1/2 cup sour cream, 1/4 cup chopped green onions
Instructions
1. Preheat your oven to 400°F.
2. Scrub the 4 large russet potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Prick each potato 4-5 times with a fork to allow steam to escape.
5. Rub 1 tablespoon olive oil evenly over all potato skins.
6. Sprinkle 1 teaspoon salt over the oiled potatoes.
7. Place the potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
8. Bake for 60 minutes at 400°F until the skins are crisp and a knife inserts easily.
9. Remove the potatoes from the oven using oven mitts.
10. Let the potatoes cool for 5 minutes until safe to handle.
11. Slice each potato lengthwise down the center.
12. Fluff the insides gently with a fork.
13. Heat 2 cans Hormel chili in a saucepan over medium heat for 5 minutes, stirring occasionally.
14. Spoon the warm chili evenly over the opened potatoes.
15. Sprinkle 1 cup shredded cheddar cheese over the chili.
16. Return the potatoes to the oven for 3 minutes at 400°F to melt the cheese.
17. Remove from oven and top each potato with 2 tablespoons sour cream.
18. Garnish with 1 tablespoon chopped green onions per potato.
Delightfully creamy potato flesh contrasts with the hearty chili and melted cheese. The cool sour cream adds a refreshing tang that balances the richness perfectly. Try serving them with extra toppings like jalapeños or crushed tortilla chips for added crunch!
Comforting Hormel Chili Soup
Even on the busiest weeknights, you deserve a cozy meal that comes together fast. This Hormel chili soup transforms pantry staples into something seriously satisfying. It’s the kind of dinner that feels like a warm hug in a bowl.
Ingredients
For the soup base:
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 (15 oz) can Hormel chili with beans
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups low-sodium chicken broth
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
For serving (optional):
– Shredded cheddar cheese
– Sour cream
– Fresh cilantro, chopped
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat until shimmering.
2. Add 1 diced yellow onion and cook for 5 minutes, stirring occasionally, until softened.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Pour in 1 can of Hormel chili with beans, 1 can of undrained diced tomatoes, 2 cups chicken broth, 1 tsp cumin, and 1/2 tsp smoked paprika.
5. Bring the mixture to a boil over high heat, then reduce to a simmer.
6. Let it simmer uncovered for 15 minutes, stirring occasionally to prevent sticking.
7. Taste and adjust seasoning if needed, but remember the chili and broth already contain salt.
8. Ladle the soup into bowls and top with shredded cheddar, a dollop of sour cream, and fresh cilantro if desired.
Rich and hearty, this soup has a thick, spoonable texture with tender beans and a smoky depth from the paprika. Serve it with crunchy tortilla chips for dipping or over a baked potato for a fun twist—it’s versatile enough to make your own!
Loaded Hormel Chili Hot Dogs
Craving something hearty and easy? You’re going to love these loaded chili hot dogs—they’re perfect for game day or a quick weeknight dinner that feels like a treat.
Ingredients
For the hot dogs and chili:
– 4 hot dog buns
– 4 beef hot dogs
– 1 (15 oz) can Hormel chili with beans
– 1 cup shredded cheddar cheese
– 1/2 cup diced white onion
For toppings:
– 1/4 cup sour cream
– 2 tbsp chopped fresh cilantro
Instructions
1. Preheat your oven to 350°F to warm the buns and melt the cheese later.
2. Place the hot dogs in a skillet over medium heat and cook for 5-7 minutes, turning occasionally, until they are browned and heated through.
3. Tip: Don’t pierce the hot dogs while cooking to keep them juicy.
4. In a small saucepan, heat the Hormel chili over medium-low heat for 5 minutes, stirring occasionally, until it is hot and bubbly.
5. Arrange the hot dog buns on a baking sheet and toast them in the preheated oven for 3-4 minutes until lightly crisp.
6. Place one cooked hot dog into each toasted bun.
7. Spoon the heated chili evenly over the hot dogs.
8. Sprinkle the shredded cheddar cheese over the chili.
9. Return the loaded hot dogs to the oven and bake for 2-3 minutes until the cheese is fully melted.
10. Tip: Watch closely to avoid over-melting the cheese, which can make it oily.
11. Remove the hot dogs from the oven and top with diced white onion, sour cream, and chopped cilantro.
12. Tip: For extra flavor, let the onions sit at room temperature for 10 minutes before dicing to mellow their sharpness.
13. Serve immediately while hot.
Zesty and satisfying, these hot dogs boast a creamy, cheesy texture with a savory kick from the chili. Try serving them with crispy potato chips or a simple side salad for a complete meal that everyone will devour.
Mouthwatering Hormel Chili Pizza
Who says pizza night has to be complicated? You can whip up this delicious Hormel chili pizza in no time, and it’s perfect for those cozy evenings when you’re craving something hearty and fun. Let’s get started!
Ingredients
– For the crust: 1 pre-made 12-inch pizza crust, 1 tbsp olive oil
– For the toppings: 1 (15 oz) can Hormel chili with beans, 1 cup shredded cheddar cheese, ½ cup diced red onion, ¼ cup sliced black olives, ¼ cup sour cream (for serving), 2 tbsp chopped fresh cilantro (for serving)
Instructions
1. Preheat your oven to 425°F (218°C) to ensure it’s hot and ready for baking.
2. Place the pre-made pizza crust on a baking sheet or pizza pan.
3. Brush the entire surface of the crust evenly with 1 tbsp olive oil to help it crisp up and prevent sogginess.
4. Spread the entire can of Hormel chili with beans over the oiled crust, leaving a ½-inch border around the edges for the crust.
5. Sprinkle 1 cup shredded cheddar cheese evenly over the chili layer for a melty, gooey finish.
6. Top with ½ cup diced red onion and ¼ cup sliced black olives, distributing them uniformly.
7. Bake in the preheated oven for 12-15 minutes, or until the cheese is fully melted and bubbly and the crust edges are golden brown.
8. Remove the pizza from the oven and let it cool for 2-3 minutes on a wire rack to set the toppings and make slicing easier.
9. Dollop ¼ cup sour cream in small spoonfuls over the top and garnish with 2 tbsp chopped fresh cilantro before serving.
For a final touch, slice it up and enjoy the contrast of the crispy crust with the rich, savory chili and creamy toppings—it’s a crowd-pleaser that’s ideal for game day or a quick family dinner, and you can even add a dash of hot sauce for an extra kick!
Tantalizing Hormel Chili Breakfast Burritos
Good morning, you’re about to make the easiest breakfast burrito ever! Grab that can of Hormel chili from your pantry—we’re turning it into something amazing. This recipe comes together in minutes but tastes like you spent hours in the kitchen.
Ingredients
For the filling:
– 1 (15 oz) can Hormel chili with beans
– 4 large eggs
– 1/4 cup milk
– 1/2 cup shredded cheddar cheese
– 1 tbsp olive oil
– Salt and pepper to taste
For assembly:
– 4 large flour tortillas (10-inch)
– 1/2 cup sour cream
– 1/4 cup chopped fresh cilantro
– Hot sauce (optional)
Instructions
1. Heat 1 tbsp olive oil in a large non-stick skillet over medium heat until shimmering (about 1 minute).
2. Whisk together 4 large eggs and 1/4 cup milk in a bowl until fully combined and slightly frothy.
3. Pour the egg mixture into the hot skillet and let it set for 30 seconds without stirring.
4. Gently push the cooked edges toward the center with a spatula, tilting the pan to let uncooked eggs flow to the edges—this creates fluffy scrambled eggs.
5. Cook the eggs for 2-3 minutes total, until just set but still moist, then remove from heat immediately (they’ll continue cooking off the heat).
6. Empty the entire can of Hormel chili into a small saucepan and heat over medium-low heat for 4-5 minutes, stirring occasionally, until steaming hot.
7. Warm the flour tortillas one at a time in a dry skillet over medium heat for 15-20 seconds per side, just until pliable and lightly toasted.
8. Lay a warm tortilla flat on a clean surface and spoon one-quarter of the scrambled eggs horizontally across the center.
9. Top the eggs with one-quarter of the heated chili, spreading it evenly over the eggs.
10. Sprinkle 2 tbsp shredded cheddar cheese over the chili layer while it’s still hot so it melts slightly.
11. Add a dollop of sour cream (about 2 tbsp) and a sprinkle of fresh cilantro over the cheese.
12. Fold the bottom edge of the tortilla up over the filling, then fold in the sides tightly before rolling away from you to form a secure burrito.
13. Repeat steps 8-12 with the remaining tortillas and filling ingredients.
14. Serve immediately while warm, with hot sauce on the side if desired.
Unbelievably satisfying, these burritos have that perfect contrast of fluffy eggs against the rich, savory chili—all wrapped in a soft, slightly chewy tortilla. Try serving them with a side of fresh salsa or avocado slices for extra freshness, or wrap them in foil for an easy grab-and-go breakfast that stays warm for hours.
Classic Hormel Chili Casserole
Unexpectedly cozy and perfect for busy weeknights, this classic casserole brings together familiar flavors in one comforting dish. You’ll love how easy it is to throw together with pantry staples, making it a go-to when you need something hearty and satisfying without the fuss.
Ingredients
For the casserole base:
– 2 cans (15 oz each) Hormel chili with beans
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
For the topping:
– 1 bag (12 oz) tortilla chips, lightly crushed
– 1/2 cup shredded cheddar cheese
– 1/4 cup sliced black olives
Instructions
1. Preheat your oven to 375°F to ensure it’s ready when you are.
2. Lightly grease a 9×13 inch baking dish with non-stick spray to prevent sticking.
3. Spread the crushed tortilla chips evenly in the bottom of the dish, creating a base layer.
4. Pour both cans of Hormel chili over the chips, spreading it out with a spatula for even coverage.
5. Sprinkle 1 cup of shredded cheddar cheese evenly over the chili layer.
6. Dollop the sour cream across the top, then gently swirl it into the chili with a knife for a marbled effect.
7. Top with the remaining 1/2 cup of shredded cheddar cheese and the sliced black olives.
8. Bake in the preheated oven for 20-25 minutes, until the cheese is fully melted and bubbly around the edges.
9. Let the casserole cool for 5 minutes before serving to allow it to set slightly.
Great for scooping with extra chips or serving over rice, this casserole has a hearty texture with creamy, cheesy layers and a hint of spice from the chili. Try topping it with fresh diced tomatoes or a dollop of guacamole for a fresh twist that balances the richness.
Satisfying Hormel Chili Burgers
You know those days when you want something hearty but don’t want to spend hours in the kitchen? Yeah, these Hormel chili burgers are your new best friend—they’re quick, flavorful, and totally satisfying.
Ingredients
– For the burgers: 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1 tsp salt, 1/2 tsp black pepper
– For cooking and topping: 2 tbsp vegetable oil, 1 can (15 oz) Hormel chili, 4 slices cheddar cheese, 4 hamburger buns
Instructions
1. In a medium bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1 large egg, 1 tsp salt, and 1/2 tsp black pepper.
2. Mix gently with your hands until just combined—overmixing can make the burgers tough.
3. Divide the mixture into 4 equal portions and shape each into a 1-inch thick patty.
4. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
5. Place the patties in the skillet and cook for 4-5 minutes per side, or until browned and firm to the touch.
6. Reduce heat to low and top each patty with 1/4 cup Hormel chili and 1 slice cheddar cheese.
7. Cover the skillet and cook for 2-3 minutes, until the cheese is melted and the chili is heated through.
8. Toast the hamburger buns in a toaster or under the broiler for 1-2 minutes until golden brown—this adds a nice crunch.
9. Assemble the burgers by placing each patty on a bun bottom, then topping with the bun top.
Keep an eye on the heat to avoid burning the patties, and feel free to add extra toppings like onions or pickles for a personal touch. These burgers are juicy with a savory kick from the chili, and the melted cheese ties it all together perfectly—serve them with a side of crispy fries or a simple salad for a complete meal that everyone will love.
Appetizing Hormel Chili Cornbread Bake
Very few dishes hit the cozy comfort spot like a hearty chili bake. You’ll love how simple this is to throw together, and it’s perfect for feeding a crowd or just enjoying leftovers all week. Let’s get baking!
Ingredients
For the chili layer:
– 2 (15 oz) cans Hormel chili (no beans)
– 1 cup shredded cheddar cheese
For the cornbread topping:
– 1 (8.5 oz) box Jiffy corn muffin mix
– 1 large egg
– ⅓ cup milk
Instructions
1. Preheat your oven to 375°F.
2. Grease a 9×9 inch baking dish with non-stick cooking spray.
3. Pour both cans of Hormel chili into the prepared baking dish, spreading it evenly.
4. Sprinkle the shredded cheddar cheese evenly over the chili layer.
5. In a medium bowl, combine the Jiffy corn muffin mix, egg, and milk, stirring just until no dry spots remain—don’t overmix for a tender texture.
6. Drop spoonfuls of the cornbread batter over the cheese layer, then gently spread it to cover most of the surface; it’s okay if some chili peeks through.
7. Bake in the preheated oven for 25–30 minutes, until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the bake rest for 5 minutes before serving to allow the layers to set neatly.
Out of the oven, this bake boasts a fluffy, slightly sweet cornbread topping that contrasts beautifully with the rich, savory chili beneath. Serve it scooped into bowls with a dollop of sour cream or alongside a crisp green salad for a satisfying meal everyone will devour.
Conclusion
Hormel chili offers endless possibilities for delicious meals! We hope this collection inspires you to get creative in the kitchen. Try these recipes, share your favorites in the comments below, and don’t forget to pin this article on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
