Cook the beans and season them to taste, with enough water.

Chop the onion and tomatoes, adjusting the amount according to the servings.

In a separate pot, fry the chorizo (If you want to add another type of meat, it adds a lot of flavor. I used some carnitas I had).

Then, add the chopped onion and tomatoes.

Add the ground beef over medium heat and cook it with the ingredients.

Clean and cook the guajillo chili with the arbol chili or morita if you don't have arbol, or if you don't want it spicy, just cook the guajillo chili in water.

Once cooked, blend them with a bit of the tomato sauce or puree and a little fresh tomato.

Add the sauce you created to the meat base and stir a bit.

Without waiting too long, gradually add the garlic powder, cumin, pepper, paprika, oregano, and sugar (the sugar is important to balance the dish).

Mix the ingredients with a wooden spoon. I taste it at this point, but if you want to wait, that's fine too. Then add a bit of salt.

Once the beans are ready, add the bean broth until it completely covers what we cooked.

Let it boil until it reduces, and when this happens, check that no dry ingredient is missing.

Add an amount of beans equal to the amount of ground beef used, and cover for about ten minutes.

Uncover and stir occasionally; the broth should reduce almost completely.

Serve as a dip or with anything you like. Honestly, it's a simple, easy-to-make, and quite delicious dish.