Pinto Bean and Chorizo Chili

2 tablespoons of olive oil
1 (7-ounce) can chipotle chillies in adobo sauce
2 1/2 cups chopped onion, divided
5 garlic cloves, minced
3 links Mexican chorizo sausage, diced (about 6 1/2 ounces)
1 1/2 tablespoons chili powder
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 tablespoon fresh lime juice
1/8 teaspoon ground cinnamon
3 (15-ounce) cans pinto beans, drained
3 (14-ounce) cans whole peeled tomatoes, drained and chopped
1 1/2 ounces semisweet chocolate, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
3/4 cup sour cream

Enjoy with

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Jack London Zinfandel


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Remove 2 chillies from can; finely chop, reserving remaining chillies and sauce for another use.

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Heat a large Dutch oven coated with cooking spray over medium-high heat. Add chillies, 1 3/4 cups onion, garlic, and chorizo; sauté 5 minutes or until tender. Add chili powder and next 7 ingredients (chili powder through tomatoes), stirring to combine. Bring to a boil. Reduce heat, and simmer, covered, 30 minutes, stirring occasionally. Remove from heat; stir in chocolate, salt, and black pepper.

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Ladle 1 cup chili into each of 12 bowls. Top each serving with 1 tablespoon sour cream.

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~Chef Teresa Garcia

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