In a large, heavy skillet, heat the bacon fat over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic, jalapeno, chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, 45 seconds to 1 minute. Add the beans, chicken stock, and the oregano, and stir to combine. Cook, stirring with a heavy wooden spoon and mashing the beans against the side of the pot, until the mixture forms a thick paste, 5 to 10 minutes, adding water as needed to keep from getting dry.

Remove from the heat and transfer to a decorative bowl. Sprinkle with the cheese and cilantro, and serve.