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!
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Recipe Information
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
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion and bell pepper to the pot. Cook for 5–7 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
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.
Stir in the chili powder, ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1–2 minutes to bloom the spices.
Add the diced tomatoes, tomato sauce, drained kidney beans, black beans, and beef broth to the pot. Stir well to combine.
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.
Taste and adjust seasonings as needed.
Serve hot in bowls and garnish with shredded cheddar cheese, sour cream, and sliced green onions, if desired.
Nutrition Facts
Calories |
4045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 250.8 g | 322% | |
| Saturated Fat | 108.2 g | 541% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 781 mg | 260% | |
| Sodium | 9106 mg | 396% | |
| Total Carbohydrate | 242.3 g | 88% | |
| Dietary Fiber | 79.9 g | 285% | |
| Total Sugars | 59.9 g | ||
| Protein | 246.6 g | 493% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1976 mg | 152% | |
| Iron | 43.3 mg | 241% | |
| Potassium | 6059 mg | 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.
