Queso Fundido
['2 links dried Spanish chorizo, (3 1/2 ounces) skin removed and finely chopped (3/4 cup)', '1 tablespoon vegetable oil', '2 garlic cloves, finely chopped', '1 medium onion, finely chopped', '1 red bell pepper, finely chopped', '1 fresh jalapeƱo or Serrano chile, seeded, if desired, and finely chopped', '1 teaspoon sweet paprika', '1 (14- to 15-ounce) can refried pinto beans', '3/4 cup water', '8 ounces Manchego or Monterey Jack cheese, coarsely grated (2 1/4 cups)', 'Corn tortilla chips']
Cook chorizo in 1 tablespoon oil in a 12-inch heavy skillet over medium heat, stirring, until golden and pieces start to crisp, 2 to 3 minutes. Transfer with a slotted spoon to a plate lined with paper towels.
Cook onion, garlic, peppers, and paprika in fat remaining in skillet, stirring occasionally, until vegetables start to soften and turn golden, about 8 minutes.
Stir in 1/4 cup water and simmer, uncovered, until vegetables are tender and almost all liquid is evaporated, about 3 minutes.
Stir in refried beans and remaining 1/2 cup water and simmer until slightly thickened and mixture is bubbling, 3 to 5 minutes.
Remove from heat and stir in reserved chorizo and half the cheese until melted.
Preheat broiler with rack about 6 inches from heat.
Pour bean mixture into a shallow (2-quart) flameproof crock or baking dish and sprinkle with remaining cheese.
Broil 5 to 7 inches from heat until golden and bubbling, about 3 minutes.
Serve with tortilla chips.
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