Step 1

In a dutch oven over medium heat, cook the bacon until crispy. Leaving as much bacon grease as possible, remove the bacon from the pot and set aside to crumble once cooled.

Step 2

Add the onions and jalapeño to the pot and cook for 4-5 minutes or until onions are translucent. Add the garlic and spices. Cook for an additional minute, stirring constantly.

Step 3

Add the drained beans, tomatoes with juices, and beer. Reduce heat to low and simmer for 18-20 minutes.

Step 4

Stir in brown sugar and remove from heat.

Step 5

Top with cilantro and crumbled bacon. Serve hot.