Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Thinly slice half the jalapeño into rounds; mince remaining. (TIP: Remove ribs and seeds for less heat.) Dice tomato.

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.

Add pork* and Southwest Spice Blend to pot with aromatics; season with salt and pepper. (TIP: Not sure how much pork to use? Refer to the "Before you start" section at left for guidance.) Cook, breaking up meat into pieces, until pork is browned and cooked through, 4-6 minutes.

Stir diced tomato and Tex-Mex paste into pot; cook until slightly darkened in color, 1-2 minutes. 

Add beans and their liquid, crushed tomatoes, 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. (TIP: If chili is too thick, add another splash of water.) Taste and season with salt and pepper.

Divide chili between bowls. Top with smoky red pepper crema, scallion greens, and as much sliced jalapeño as you like. Serve.