Hearty Beef and Black Bean Chili with Spicy Crema

This chili is the ultimate comfort food: well-seasoned beef, creamy black beans and tender vegetables all simmered together in one pot. It’s hearty, flavorful and comes together in under an hour-perfect for busy weeknights.

Each bowl is topped with a tangy hot sauce crema and melty Monterey Jack cheese. For extra crunch, crumble some tortilla chips on top. Once you try it, you’ll agree it’s one of the greats.

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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

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView 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.
2. Heat a 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 pot. Cook, breaking up the meat into pieces, until browned and cooked through, 4-6 minutes.
4. Stir in the tomato paste and cook until dark red and 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 thickened, 8-10 minutes. Turn off heat. Taste and adjust seasoning with salt and pepper.
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 work well in this recipe. Adjust cooking time as needed.

Can I make this chili vegetarian?

Absolutely! Omit the beef and use vegetable stock concentrate instead of beef. Add extra beans or vegetables like bell peppers and corn.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or microwave, adding a splash of water if needed.