Serves 8-10...this version uses canned black beans and can be made the night before. 6 oz. smoked bacon, finely diced 1 cup diced yellow onion 4 cloves garlic, finely chopped 6 cachucha chilies, finely chopped (I couldn't find these) 2 jalapeno chilies, finely chopped (I doubled up on these) 8 oz. chorizo, diced (I used spicy chorizo) 1/2 cup ketchup 1/4 cup American-style yellow mustard 1 tsp Coleman's mustard powder 1/2 tsp ground ginger 1/2 cup dark rum 2 TBS brown sugar 1/2 cup light molasses (I think I used dark) 1 TBS Tabasco sauce 2 TBS Worcestershire sauce 3 cans black beans rinsed and drained 1. In a large sauce pan over medium heat, cook the bacon stirring continuously with a wooden spoon until the bacon is brown and crispy. Do not drain the fat and add the onion, garlic, cachucha chiles, and jalapeno. Lower the heat and continue to cook 5 or so minutes until the onions become translucent. Add the chorizo, ketchup, mustard, mustard powder, ginger, rum, brown sugar...