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.

Stir tomato paste into pot with beef mixture. Cook, stirring, until thoroughly combined, 1-2 minutes.

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.

Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve.