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In a large skillet over medium heat, add the diced bacon and render until almost crisp. Add the chorizo, breaking it up with the back of a spoon and cook chorizo until almost crispy.
In a blender or using an immersion blender, puree the cooked beans with the chipotle peppers until smooth. Pour the bean mixture into the cooked chorizo and stir to combine.
Add the shredded cheese and diced jalapeños, mixing well and simmer on low for another five minutes.
Serve hot with tortilla chips as a bean dip or as side dish with your favorite main dish.