One-Pot Beef and Black Bean Chili with Hot Sauce Crema

This hearty chili is packed with well-seasoned ground beef, creamy black beans and tender vegetables. The best part? It all comes together in a single pot in under an hour, making it a perfect weeknight dinner.

Top each bowl with a tangy hot sauce crema and plenty of melted Monterey Jack cheese. For extra crunch, crumble some tortilla chips on top. This chili is guaranteed to become a family favorite.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat cooking oil in a large pot over medium-high heat. Add ground beef and cook, breaking it apart, until browned, about 4-6 minutes. Season with salt and pepper.
2. While beef cooks, dice the onion and jalapeño (remove seeds for less heat).
3. Add diced onion and jalapeño to the pot. Cook until softened, about 3 minutes.
4. Stir in tomato paste, Mexican spice blend and Southwest spice blend. Cook for 1 minute until fragrant.
5. Add diced tomatoes (with their juices), black beans (rinsed and drained), beef stock concentrate and 1 cup of water. Bring to a simmer.
6. Reduce heat to medium-low and let chili simmer, stirring occasionally, until thickened, about 15-20 minutes.
7. While chili simmers, make the hot sauce crema: In a small bowl, mix sour cream and hot sauce. Set aside.
8. Taste chili and adjust seasoning with salt and pepper if needed.
9. Ladle chili into bowls. Top with shredded Monterey Jack cheese and a drizzle of hot sauce crema. Serve hot.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey, chicken or pork would work well in this recipe. Just adjust cooking time as needed.

What can I substitute for the Mexican and Southwest spice blends?

You can use 2 tablespoons of chili powder or a mix of cumin, paprika, garlic powder and oregano as a substitute.

Can I make this chili vegetarian?

Absolutely! Omit the ground beef and add an extra can of black beans or other beans like kidney beans. Use vegetable stock concentrate instead of beef.