Start with a medium-sized pot over medium heat. Sauté the diced onion in a little olive oil until it softens. This usually takes about 5 minutes. You want to get it translucent but not browned, as you want the sweetness to come through. Toss in the minced jalapeño and garlic, stirring until fragrant, about one minute.

Next, add the spicy chorizo. Break it apart with your spatula as it cooks. You should end up with beautifully crumbled sausage. Let it brown for about 5-7 minutes. Keep stirring to incorporate those delicious oils that melt into the mix.

Once the chorizo is cooked, it’s time to add the drained pinto beans. Stir gently to combine everything. The beans should mingle with the chorizo, soaking in all the flavors.

Now is when the magic truly happens. Add the cumin, coriander, ancho chili powder, and smoked paprika. Toss in the brown sugar and molasses next, stirring everything together.

Now, pour in the filtered water, lime juice, and apple cider vinegar. Give it a good stir, ensuring everything is well combined.

Bring the mixture to a low boil, then lower the heat and simmer for about 20-25 minutes. Allow the flavors to meld while stirring occasionally.

Finally, taste and adjust seasoning with kosher salt. If you’re feeling adventurous, drizzle in some smoked soy sauce for added depth. Remove from heat and stir in the fresh cilantro, retaining some for garnish.