Wash and dry all produce. Halve, peel, and dice the onion. Thinly slice half the jalapeño into rounds; mince the remaining half.

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

Add the ground beef, Mexican spice blend, Southwest spice blend, salt, and pepper to the pot. Cook, breaking up the meat into pieces, until browned and cooked through, 5-7 minutes.

Stir in the tomato paste. Cook, stirring, until dark red and combined, 1-2 minutes.

Add the diced tomatoes, black beans and their liquid, beef stock concentrate, ¼ cup water, salt, and pepper. Stir to combine. Bring to a simmer and cook, uncovered, until thickened, 8-10 minutes. Taste and season with salt and pepper.

Meanwhile, in a small bowl, combine the sour cream and hot sauce to taste; season with salt and pepper. Stir in water 1 teaspoon at a time until the mixture reaches a drizzling consistency.

Divide the chili between bowls. Top with Monterey Jack cheese, crema, and as much sliced jalapeño as desired.