Step 1

Heat olive oil in a large stock pot or dutch oven over medium heat. When the oil begins to shimmer, add the bacon pieces. Cook until the bacon renders its fat, then stir in the onions and saute until soft and translucent, about 5 minutes.

Step 2

Scoot the bacon and onions to the side, and tilt the pot slightly to let the fat pool to one side. Add the paprika, chili powders, and salt to the fat and stir to form a paste. Add the garlic, and stir everything together for 30 seconds, coating the vegetables and bacon with the spice mix. The garlic should be fragrant.

Step 3

Add the stock, and increase the heat to medium-high. Add the tomatoes, black beans, BBQ sauce, maple syrup, Worcestershire sauce, and sriracha sauce and stir to combine combine thoroughly. When the soup reaches a gentle boil, reduce heat to simmer-low, and partially cover with a lid. Cook for 15 minutes. Taste, and add more salt by the pinches as necessary, plus a few grinds of black pepper. Stir in most of the cilantro (remember to leave some for garnish).

Step 4

For a "beany" soup, leave as is. For a thicker, smoother soup, run an immersion blender through the pot (or hand-mash with a potato masher) to break up a portion of the beans, leaving about half of the beans intact.

Step 5

Serve in bowls with a dollop of sour cream and a sprinkling of cilantro and cheese.