Step 1

Preheat oven to 350 degrees F.

Step 2

In a dutch oven (or other heavy, deep oven-proof skillet or pot), cook the pork chorizo over medium-high heat until browned, breaking it up into small crumbles as you go (about 3 minutes).

Step 3

Add the onions and jalapeño peppers. Sauté until softened and browned (about 3 minutes).

Step 4

Add the two cloves of minced garlic. Sauté until fragrant (about 30 seconds).

Step 5

Add the smoked paprika (1 tablespoon), chili powder (1 tablespoon), cumin (1 tablespoon), and kosher salt (1 teaspoon). Stir to coat.

Step 6

Add the whole can of tomato paste. Stir to coat and cook for about 1 minute, until it starts to turn a deep color.

Step 7

Add the molasses (1/4 cup), brown sugar (1/4 cup) and apple cider vinegar (1/4 cup) and stir until sugar has melted and all ingredients are incorporated (about 3-4 minutes).

Step 8

Add the four cans of drained and rinsed pinto beans and water (1/2 cup) and stir.

Step 9

Place pot in preheated oven and bake for 45 minutes to an hour, uncovered, until thick and bubbly.

Step 10

Stir in lime juice and fresh cilantro. Serve hot with extra cilantro for garnish. Season with more salt to taste, if needed.