• Wash and dry produce. • Halve, peel, and dice onion. Thinly slice half the jalapeño into rounds, removing ribs and seeds for less heat; mince remaining jalapeño.

• Heat a large drizzle of oil in a medium pot over medium-high heat. Add onion and minced jalapeño; season with salt and pepper. Cook, stirring, until softened, 5-7 minutes.

• Add pork, Mexican Spice Blend, Southwest Spice Blend, salt, and pepper to pot. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Swap in beef or turkey for pork.

• Stir tomato paste into pot with pork mixture. Cook, stirring, until dark red and combined, 1-2 minutes. • Add diced tomatoes, beans and their liquid, stock concentrate, 1⁄4 cup water (1⁄2 cup for 4 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.

• While chili cooks, in a small bowl, combine sour cream with hot sauce to taste; season with salt and pepper. Stir in water 1 tsp at a time until mixture reaches a drizzling consistency.

• Divide chili between bowls. Top with Monterey Jack, spicy crema, and as much sliced jalapeño as you like. Serve.