Hearty One-Pot Beef and Black Bean Chili for a Crowd

This hearty chili is the ultimate comfort food for busy weeknights or game day gatherings. With well-seasoned ground beef, creamy black beans and tender vegetables, it delivers big flavor in every spoonful. The best part? Everything comes together in a single pot in under an hour, making cleanup a breeze.

Top each bowl with tangy sour cream, melty Monterey Jack cheese and fresh jalapeño slices for a customizable finish. If you have tortilla chips on hand, crush them over the top for an extra crunch. This recipe makes enough for 4 to 8 servings, so you can enjoy it tonight and pack leftovers for tomorrow.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

2 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 unit Black BeansView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and dice the onion. Thinly slice half the jalapeño into rounds; mince the remaining jalapeño. For less heat, remove the ribs and seeds before mincing.
2. Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add the diced onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
3. Add the ground beef, Mexican Spice Blend and Southwest Spice Blend to the pot; season with salt and pepper. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes.
4. Stir the tomato paste into the pot with the beef mixture. Cook, stirring, until thoroughly combined, 1-2 minutes. Add the crushed tomatoes, black beans with their liquid, beef stock concentrates, ¼ cup water (½ cup for 8 servings), salt and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off the heat. Taste and adjust seasoning with salt and pepper.
5. Divide the chili among bowls. Top with Monterey Jack cheese, sour cream and as much sliced jalapeño as you like. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of meat?

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

How can I make this chili vegetarian?

Substitute the ground beef with a plant-based ground meat alternative and use vegetable stock concentrate instead of beef.

Can I freeze the leftovers?

Absolutely. Let the chili cool completely, then transfer to airtight containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.