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

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 beef, Mexican Spice, Southwest Spice, salt, and pepper to same pot. Cook, breaking up meat into pieces, until browned and cooked through, 5-7 minutes.

Stir tomato paste into pot. Cook, stirring, until dark red and combined, 1-2 minutes. Add diced tomatoes, beans and their liquid, stock concentrate, ¼ cup water, 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.

Meanwhile, in a small bowl, combine sour cream and 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, crema, and as much sliced jalapeño as you like.