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

This isn’t just any chili-it’s the kind of meal that warms you from the inside out. With well-seasoned ground beef, creamy black beans and tender vegetables, every spoonful is packed with flavor. The best part? It all comes together in a single pot in under an hour, making it a perfect choice for busy weeknights when you crave something hearty without the fuss.

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, gooey finish. Feel free to crumble some tortilla chips on top for an extra crunch-it’s a game-changer. Whether you’re feeding the family or just yourself, this bowl of chili is sure to become a favorite.

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Ingredients

2 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

20 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 tablespoon Mexican Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Tomato PasteView ingredient guideLike ingredientDislike ingredient

28 ounce Diced TomatoesView ingredient guideLike ingredientDislike ingredient

26.8 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

2 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 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 onions. Thinly slice one jalapeño and mince the other (remove seeds for less heat if desired).
2. Heat the vegetable oil in a large pot over medium-high heat. Add the diced onions and minced jalapeño; season with salt and pepper. Cook until softened, about 5-7 minutes.
3. Add the ground beef, Mexican spice blend, Southwest spice blend and a pinch of salt and pepper. Cook, breaking the meat into small pieces, until browned, about 5-7 minutes.
4. Stir in the tomato paste and cook for 1-2 minutes until it turns a deep red and is well combined. Add the diced tomatoes (with their juices), black beans (rinsed and drained), beef stock concentrates and 1/4 cup water. Season with salt and pepper and stir to combine.
5. Bring the chili to a simmer and cook until slightly thickened, about 10 minutes. Turn off the heat, taste and adjust seasoning with salt and pepper if needed.
6. In a small bowl, mix the sour cream, hot sauce (start with 2 teaspoons and adjust to taste) and 1 tablespoon water. Season with a pinch of salt and pepper.
7. Divide the chili among bowls. Top with shredded Monterey Jack cheese, a drizzle of the spicy crema and as many sliced jalapeños as you like. Add extra hot sauce if desired.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey, chicken or pork work well in this recipe. Just adjust the cooking time as needed to ensure it’s fully cooked.

How can I make this chili vegetarian?

Simply omit the ground beef and use vegetable stock concentrate instead of beef. You can also add extra beans or diced vegetables like zucchini or bell peppers for more substance.

Can I freeze this chili?

Absolutely! Let the chili cool completely, then transfer to freezer-safe containers. It will keep for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop or microwave.