Hearty One-Pot Beef and Bean Chili with Smoky Red Pepper Crema

This one-pot beef and bean chili is the ultimate comfort food-rich, smoky and packed with protein. With tender ground beef, creamy black beans and a touch of heat from jalapeño, every spoonful is deeply satisfying. The best part? It all comes together in a single pot in under an hour, making it perfect for busy weeknights.

What sets this chili apart is the smoky red pepper crema drizzled on top. It adds a cool, creamy finish that balances the spice beautifully. Garnish with sliced jalapeño and scallion greens for a fresh pop of color and flavor. If you like a little crunch, sprinkle some crumbled tortilla chips over the top before serving.

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Ingredients

1 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Black BeansView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the scallions and thinly slice them, separating the white parts from the green parts. Thinly slice half the jalapeño into rounds; mince the remaining jalapeño (remove ribs and seeds for less heat). Dice the tomato.
2. Heat a large drizzle of oil in a large pot over medium-high heat. Add the scallion whites and as much minced jalapeño as you like. Season with salt. Cook, stirring, until softened, about 5-7 minutes.
3. Add the ground beef and Southwest Spice Blend to the pot. Season with salt and pepper. Cook, breaking up the meat into pieces, until the beef is browned and cooked through, 4-6 minutes.
4. Stir in the diced tomato and Tex-Mex paste; cook until slightly darkened in color, 1-2 minutes. Add the black beans (with their liquid), crushed tomatoes, chicken stock concentrates, ¼ cup water (½ cup for 4 servings), salt and pepper. Stir to combine. Bring to a simmer and cook until the chili has thickened, 8-10 minutes. Turn off the heat. If the chili is too thick, add a splash more water. Taste and adjust seasoning with salt and pepper.
5. Divide the chili among bowls. Top with a drizzle of smoky red pepper crema, scallion greens and as many sliced jalapeño rounds as you like. Serve immediately.

Recipe Tips

FAQ

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken for the beef. Just note that the cooking time may be slightly shorter and the flavor will be a bit lighter.

What can I use instead of smoky red pepper crema?

If you don’t have smoky red pepper crema, you can mix sour cream with a pinch of smoked paprika and a little lime juice for a similar effect.

Can I make this chili in a slow cooker?

Yes, after browning the beef and aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours.