Heat a large pan or a pot to medium heat and add bacon and chorizo. Cook for 5 minutes, or until the bacon starts to crisp up and the chorizo cooks through. Remove the meats and set aside.

Drain excess bacon grease and add onion and jalapenos. Cook for 5 minutes to soften.

Add the garlic and diced ham and cook another minute.

Add the reserved bacon and chorizo, beans, tomatoes, chicken broth, chili powder, cumin, oregano and salt and pepper. Stir and reduce heat to simmer.

Cover and simmer for 60 minutes or longer, until the beans are tender to your preference. Check at 45 minutes. It could take up to 90 minutes, depending on your beans. If the beans are too dry and not tender enough, add in a bit more broth or water to the pan and continue to simmer.

Cook the bacon and chorizo in a skillet over medium heat until the bacon starts to crisp. Remove and set aside.

Sauté the onion and jalapenos in the grease 5 minutes to soften. Add the garlic and ham and cook 1 minute. Transfer everything to the slow cooker.

Add the reserved bacon and chorizo, soaked beans, tomatoes, broth, chili powder, cumin, oregano, salt and pepper. Add a splash of water if needed so the beans are just covered.

Cover and cook on HIGH 2 to 3 hours or LOW 4 to 6 hours, until the beans are tender. Adjust salt to taste. You may need longer for older/drier beans.

Garnish with fresh chopped cilantro, chili flakes, crumbly white cheese and serve.