In a saute pan, heat the bacon fat or olive oil over medium heat. Add onions and garlic. Let cook for 4-5 minutes, until fragrant and soft. Add a dash of salt and pepper.
Add the black beans, all spices and some more salt and pepper to the pan. Let cook for about 5 minutes.
Next, add in about 1/2 the chicken broth and let it cook down until it is almost all absorbed. Add the rest of the broth and let it cook until only a few tablespoons of liquid are left. Turn off the heat.
Mix the beans with an immersion blender until smooth. Stir in Greek yogurt and serve with fresh cilantro, red onion and tortilla chips.