XL One-Pot Beef & Black Bean Chili
2x the portions for family dinner or leftovers
- Milk
This hearty crowd-pleaser feeds 2x the folks—perfect for a family dinner + leftovers! A good chili has well-seasoned meat, creamy beans, and tender vegetables. A great chili, however, has all that and comes together in one pot in under an hour–plus it’s perfect for a crowd! This chili is one of the greats. And once you take a bite, we can guarantee you’ll agree. Not to mention, these beefy bowls are adorned with some delicious fixings: tangy sour cream and melty Monterey Jack. If you’ve got some on hand, why not crumble up some tortilla chips and sprinkle them on top for a crunch? This recipe is double the typical servings, providing 4 servings and 8 servings for a 2 person and 4 person box respectively.
Ingredients
3 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Tomato Paste
1 unit
Onion
2 unit
Crushed Tomatoes
10 ounce
Ground Beef
1 unit
Jalapeño
2 unit
Beef Stock Concentrate
2 unit
Black Beans
½ cup
Monterey Jack Cheese
(Contains: Milk)
2 tablespoon
Mexican Spice Blend
2 tablespoon
Southwest Spice Blend
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
-
Wash and dry produce.
-
Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds; mince remaining jalapeño. TIP: Remove ribs and seeds first for less heat.
-
Heat a large drizzle of oil in a large, heavy-bottomed pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.
-
Add beef*, Mexican Spice Blend, and Southwest Spice Blend to pot; season with salt and pepper. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes.
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Stir tomato paste into pot with beef mixture. Cook, stirring, until thoroughly combined, 1-2 minutes.
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Add crushed tomatoes, beans and their liquid, stock concentrates, ¼ cup water (½ cup for 8 servings), salt, and pepper; stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Turn off heat. Taste and season with salt and pepper.
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Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve.
Customer reviews
Review summary
Updated on Sep 2026- Flavor: Most found the chili flavorful and satisfying, though several felt it leaned too tomato-heavy and could use more depth 🌶️.
- Ease of prep: Simple one-pot cooking with minimal cleanup — most reviewers had it on the table in well under an hour.
- Suggestions: Add extra ground beef to balance the bean-to-meat ratio; a splash of habanero or hot sauce boosts heat nicely for spice lovers.
- Leftovers: This big-batch recipe keeps well — several reviewers froze half and enjoyed it days later, and it stretches even further served over rice.
