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

This chili brings together well-seasoned ground beef, creamy black beans and tender vegetables in a single pot, ready in under an hour. It’s the kind of meal that feels both comforting and special, with layers of flavor from a blend of Mexican and Southwest spices.

Top each bowl with a tangy hot sauce crema and melty Monterey Jack cheese. For extra crunch, sprinkle on some crushed tortilla chips if you have them. This recipe is perfect for busy weeknights when you want a satisfying dinner without the fuss.

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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

3 tablespoon 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 produce. Halve, peel and dice the onion. Thinly slice half the jalapeño; mince the remaining half. (Tip: Remove seeds for less heat.)
2. Heat a large drizzle of oil in a medium pot over medium-high heat. Add the onion and minced jalapeño; season with salt and pepper. Cook until softened, 5-7 minutes.
3. Add the ground beef, Mexican spice blend, Southwest spice blend, salt and pepper. Cook, breaking up the meat into pieces, until browned, 5-7 minutes.
4. Stir the tomato paste into the pot. Cook, stirring, 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 until thickened, about 10 minutes. Turn off heat. Taste and adjust seasoning with salt and pepper.
5. In a small bowl, combine the sour cream, hot sauce and 1 teaspoon water. Season with salt and pepper.
6. Divide the chili among bowls. Top with Monterey Jack cheese, a drizzle of the spicy crema and as much sliced jalapeño as you like.

Recipe Tips

FAQ

Can I use a different type of ground meat?

Yes, ground turkey, chicken or pork can be substituted for the beef. Adjust cooking time as needed.

Can I make this chili vegetarian?

Absolutely! Omit the beef and use vegetable stock concentrate instead of beef. Add an extra can of beans or some diced bell peppers for bulk.

How can I thicken the chili?

If the chili is too thin, let it simmer uncovered for a few more minutes. Alternatively, mash some of the beans against the side of the pot to release their starch.