Smoky Pork and Black Bean Chili with Jalapeño and Red Pepper Crema

This hearty pork and black bean chili is packed with smoky, spicy flavors and finished with a creamy red pepper crema and fresh jalapeño slices. It’s the kind of meal that feels like a warm hug on a chilly evening—and it all comes together in a single pot in under an hour.

Ground pork is browned with scallions and jalapeño, then simmered with tomatoes, black beans, and a bold Southwest spice blend. The result is a thick, satisfying chili that’s perfect for topping with crunchy tortilla chips if you have them on hand.

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Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit JalapeñoView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

10 ounce Ground PorkView ingredient guideLike ingredientDislike ingredient

2 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

13.76 ounce Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Tex-Mex PasteView ingredient guideLike ingredientDislike ingredient

13.4 ounce Black BeansView ingredient guideLike ingredientDislike ingredient

2 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince the remaining half (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 scallion whites and as much minced jalapeño as desired. Season with salt. Cook, stirring, until softened, 5-7 minutes.
3. Add ground pork and Southwest spice blend to the pot with the aromatics; season with salt and pepper. Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.
4. Stir in diced tomato, Tex-Mex paste, and half the crushed tomatoes (use all for 4 servings). Cook until slightly darkened, 1-2 minutes.
5. Add black beans with their liquid, chicken stock concentrates, ¼ cup water (½ cup for 4 servings), salt, and pepper; stir to combine. Bring to a simmer and cook until thickened, 8-10 minutes. Turn off heat. (If chili is too thick, add another splash of water.) Taste and adjust seasoning with salt and pepper.
6. Divide chili between bowls. Top with smoky red pepper crema, scallion greens, and as much sliced jalapeño as you like. Serve.

Useful Cookware

A few helpful kitchen tools for this recipe, with relevant Amazon picks for each item.

Large pot

IMUSA 16 Quart Stainless Steel Stock Pot with Lid - Large Cooking Pot for Soups, Stews, Pasta, Seafood Boiling and Family Meals - Riveted Handles for Easy TransportView on AmazonCAROTE 8QT Full Clad Tri Ply Stainless Steel Stock Pot with Lid, Kitchen Soup Pot, All Stoves Compatible, Oven & Dishwasher Safe, Stay Cool Handle, White, Mothers Day GiftsView on AmazonKirecoo Stainless Steel Stock Pot - 8 Quart Heavy Duty Induction Cooking Pot with Visible Lid for Pasta, Soup, Spaghetti, Nonstick Thick Bottom Big Stockpot, Deep Cookware for Canning, Boiling, SimmerView on Amazon

Recipe Tips

FAQ

Can I use ground beef instead of pork?

Yes, ground beef works well as a substitute. Cook it the same way until browned.

How can I make this chili vegetarian?

Replace the ground pork with a plant-based meat alternative or extra beans, and use vegetable stock concentrate instead of chicken.

Can I freeze this chili?

Absolutely. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.