• 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 medium pot (use a large pot for 4 servings) 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, and Southwest Spice 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 pork mixture. Cook, stirring, until thoroughly 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. • Divide chili between bowls. Top with Monterey Jack, sour cream, and as much sliced jalapeño as you like. Serve. ***Ground Pork is fully cooked when internal temperature reaches 160°.***