Prepare the jalapeno cornbread muffins according to this recipe.
While they are close to end of baking time, take a large pot, and cook bacon over medium heat until crispy.
Add onion and spices. Cook until onion has softened.
Throw in the canned beans, pour in the chicken broth, a dash of Worcestershire sauce, tomato paste, and taco sauce. Stir to coat and simmer for 10 minutes on medium-low heat or until the mixture has thickened. Add warm water the bean stew looks too thick for you. Season with salt and pepper if needed.
Remove from heat and drizzle with lime juice. Stir to combine and serve with jalapeno cornbread muffins, sour cream, cilantro leaves and more jalapeno if needed.