Spicy Ground Pork Black Bean Chili with Monterey Jack
A hearty, warming chili featuring seasoned ground pork, tender black beans, and aromatic Mexican spices in a rich tomato base. The combination of Mexican and Southwest spice blends creates complex, smoky heat while diced tomatoes and beef stock add depth. Topped with creamy Monterey Jack cheese and a tangy hot sauce crema, this satisfying bowl offers comfort food appeal perfect for weeknight dinners or casual entertaining. Fresh jalapeño slices provide an optional kick for heat lovers.
Ingredients
- 1 unit Yellow Onion, halved, peeled, and diced
- 1 unit Jalapeño, half sliced into rounds, half minced
- 10 ounce Ground Pork
- 1 tablespoon Mexican Spice Blend
- 1 tablespoon Southwest Spice Blend
- 1 ½ ounce Tomato Paste
- 14 ounce Diced Tomatoes
- 13 ⅜ ounce Black Beans, with liquid
- 1 unit Beef Stock Concentrate
- 2 tablespoon Sour Cream
- 1 teaspoon Hot Sauce
- ¼ cup Monterey Jack Cheese
- 2 teaspoon Vegetable Oil
- Salt
- Pepper
- ¼ cup Water
Instructions
- 1
Wash and dry produce
- 2
Halve, peel, and dice onion
- 3
Thinly slice half the jalapeño into rounds and mince remaining jalapeño
- 4
Heat oil in medium pot over medium-high heat
- 5
Add onion and minced jalapeño, season with salt and pepper
- 6
Cook stirring until softened
- 7
Add pork, Mexican spice, Southwest spice, salt, and pepper to pot
- 8
Cook breaking up meat into pieces until browned and cooked through
- 9
Stir tomato paste into pot with pork mixture
- 10
Cook stirring until dark red and combined
- 11
Add diced tomatoes, beans and their liquid, stock concentrate, water, salt, and pepper
- 12
Stir to combine and bring to a simmer
- 13
Cook uncovered until thickened
- 14
Turn off heat and taste, season with salt and pepper
- 15
Combine sour cream with hot sauce to taste in small bowl
- 16
Season with salt and pepper
- 17
Stir in water until mixture reaches drizzling consistency
- 18
Divide chili between bowls
- 19
Top with Monterey Jack, spicy crema, and sliced jalapeño
- 20
Serve
Tips
Remove jalapeño ribs and seeds before slicing for less heat in the final dish.
Add water to the spicy crema one teaspoon at a time to achieve perfect drizzling consistency.
Let chili simmer uncovered to concentrate flavors and achieve proper thickness.
Good to Know
Refrigerate leftovers up to 3 days in airtight container
Chili improves in flavor when made day ahead and reheated
Serve hot with additional toppings like avocado, cilantro, or lime wedges
Common Mistakes
Brown pork thoroughly to avoid gray, unappetizing color
Cook tomato paste until dark red to avoid raw paste flavor
Simmer uncovered to avoid watery consistency
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this chili ahead of time?
Yes, chili actually improves in flavor when made a day ahead. Store covered in refrigerator and reheat gently, adding water if needed.
What if I don't have both spice blends?
You can substitute with 2 tablespoons chili powder, 1 teaspoon cumin, and 1 teaspoon paprika for similar flavor profile.
How long will leftovers keep?
Properly stored chili will keep in the refrigerator for up to 3 days or can be frozen for up to 3 months.