Heat the olive oil in a large dutch oven. Add the chorizo and cook until lightly browned, about 5 minutes.
Add the onion and garlic and sauté for 3 minutes.
Add the jalapeño, tomatoes and peppers. Sauté for 5 minutes.
Add the black beans. Season generously with salt and freshly ground pepper.
Add the oregano, thyme, smoked paprika and vinegar. Stir to combine.
Bring to a boil, reduce heat to low and simmer for at least 30 minutes, stirring frequently. The longer this simmers, the better it gets.
Serve over rice.