Hearty One-Pot Beef and Black Bean Chili with Spicy Crema

This beef and black bean chili is the definition of comfort food. It’s packed with well-seasoned ground beef, creamy black beans and tender vegetables, all simmered together in one pot for maximum flavor with minimal cleanup. The best part? It comes together in under an hour, making it a perfect weeknight dinner.

But what really sets this chili apart are the toppings. A tangy hot sauce crema adds a cool, spicy kick, while melted Monterey Jack cheese brings a rich, creamy finish. If you’re feeling extra indulgent, crumble some tortilla chips on top for a satisfying crunch. Trust us, once you try this chili, you’ll never go back to the canned stuff.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

14 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

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 half. For less heat, remove the ribs and seeds before mincing.
2. Heat a large drizzle of vegetable oil in a medium pot over medium-high heat. Add the diced onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, about 5-7 minutes.
3. Add the ground beef, Mexican spice blend, Southwest spice blend, salt and pepper to the same pot. Cook, breaking up the meat into pieces, until browned and cooked through, 5-7 minutes.
4. Stir in the tomato paste and cook, stirring, until dark red and well combined, 1-2 minutes. Add the diced tomatoes, black beans with their liquid, beef stock concentrate, ¼ cup water, salt and pepper; stir to combine. Bring to a simmer and cook, uncovered, until the chili thickens, 8-10 minutes. Turn off the heat. Taste and adjust seasoning with salt and pepper if needed.
5. Meanwhile, in a small bowl, combine the sour cream and hot sauce to taste; season with salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
6. Divide the chili between bowls. Top with Monterey Jack cheese, a drizzle of the spicy crema and as many sliced jalapeño rounds as you like.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey or chicken would work well in place of beef. Adjust cooking time as needed to ensure it’s fully cooked.

What can I use instead of sour cream for the crema?

Greek yogurt is a great substitute for sour cream. It will still provide a tangy, creamy texture.

How can I make this chili spicier?

Add extra hot sauce to the crema or stir in some cayenne pepper or chili flakes along with the spice blends.