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1
Sprinkle the steak with salt and pepper.
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2
Set aside.
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3
In a large Dutch oven (preferably enameled cast iron) over medium-high heat, render the bacon until just starting to crisp, 6 to 7 minutes, stirring as needed.
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4
Remove 1 tablespoon of the bacon fat and set aside.
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5
Add the onions and jalapenos and cook until the onions are translucent, about 5 minutes more.
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6
Add in the garlic cook 1 to 2 minutes.
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7
Remove all from the pot to a small bowl.
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8
Set aside.
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9
Wipe down the inside of the pot, add the reserved 1 tablespoon bacon fat and, when starting to smoke, add in 1/3 to 1/2 of the steak and cook, stirring as needed until just starting to brown, about 8 minutes.
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10
Remove to the vegetable bowl, repeat with the remaining steak.
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11
Once the steak is cooked, deglaze with 1 tablespoon apple cider vinegar.
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12
Then return all the vegetables and cooked steak back to the pot and add in the beans, including the liquid in the can.
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13
Add the molasses, brown sugar, soy and ketchup, and stir to combine.
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14
Bring to a simmer over low heat, cover and cook for 2 hours, stirring every 20 to 30 minutes to assure that the bottom doesn't stick.
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15
Add in more apple cider vinegar, a few tablespoons at a time to personal taste, and serve with crusty bread.
