Fourth of July Chili

Celebrate summer with this hearty and flavorful Fourth of July Chili, a crowd-pleasing dish perfect for backyard barbecues, potlucks, or festive gatherings. Made with a rich blend of seasoned ground beef, tender beans, and vibrant veggies like bell peppers and onions, this chili packs bold flavors with a smoky kick from chili powder, cumin, and smoked paprika. Simmered to perfection in a savory tomato base and finished with optional toppings like tangy sour cream, sharp cheddar cheese, and fresh green onions, it's a customizable comfort food that everyone will love. Ready in just over an hour and yielding 8 generous servings, this holiday-inspired chili is the ideal centerpiece for your Independence Day celebration—or any day you’re craving a taste of Americana in a bowl!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 8

Ingredients

• 2 pounds ground beef
• 1 large (chopped) yellow onion
• 1 large (chopped) bell pepper (red or green)
• 3 minced garlic cloves
• 28 ounces (canned) diced tomatoes
• 15 ounces (canned) tomato sauce
• 15 ounces (canned, drained and rinsed) kidney beans
• 15 ounces (canned, drained and rinsed) black beans
• 1 cup beef broth
• 3 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon cayenne pepper
• 1 teaspoon (or to taste) salt
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 cup (for garnish, optional) shredded cheddar cheese
• 0.5 cup (for garnish, optional) sour cream
• 0.25 cup (for garnish, optional) sliced green onions

Directions

Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat.

Step 2

Add the chopped onion and bell pepper to the pot. Cook for 5–7 minutes until softened.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the ground beef, breaking it up with a wooden spoon. Cook until fully browned and no longer pink, about 10 minutes. Drain excess fat, if necessary.

Step 5

Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.

Step 6

Add the diced tomatoes, tomato sauce, drained kidney beans, black beans, and beef broth to the pot. Stir well to combine.

Step 7

Bring the chili to a simmer, then reduce heat to low. Cover partially with a lid and let it cook for 40–45 minutes, stirring occasionally, to allow the flavors to meld.

Step 8

Taste and adjust seasonings as needed.

Step 9

Serve hot in bowls and garnish with shredded cheddar cheese, sour cream, and sliced green onions, if desired.

Nutrition Facts

Serving size	3841.6 grams (3841.6g)

Amount per serving	% Daily Value*
Calories	4045

Total Fat 250.80g	322%
Saturated Fat 108.20g	541%
Polyunsaturated Fat 1.30g
Cholesterol 781mg	260%
Sodium 9106mg	396%
Total Carbohydrate 242.30g	88%
Dietary Fiber 79.90g	285%
Total Sugars 59.90g
Protein 246.60g	493%

Vitamin D 0IU	0%
Calcium 1976mg	152%
Iron 43mg	241%
Potassium 6059mg	129%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 23.4%

Carbs: 23.0%