2 chipotle chilies (get a 7 oz can of chipotle chilis in adobo sauce
2 1/2 c chopped onion (divided)
1 1/2 c chopped green bell pepper (1 large pepper is good)
1 1/2 c chopped red bell pepper (1 large pepper is good)
5 cloves garlic, minced
3 links of Spanish/Portuguese chorizo sausage, diced (~ 6 1/2 oz) [I've left this out and the chili has been fine]
1 1/2 T chili powder
1 T ground cumin
1 1/2 t dried oregano
1 T fresh lime juice
1/8 t cinnaomon
3 15 oz cans of black beans, drained
3 14 oz cans of whole peeled tomatoes, undrained and chopped - scissors work well
1 8 1/2 oz can of no-salt added whole kernel corn, drained
1 1/2 oz semi-sweet chocolate, chopped
3/4 t salt
1/2 t black pepper
3/4 c sour cream
Finely chop 2 chilis. Heat large pot coated with olive oil over med hi heat. Add chilis, 1 3/4 c onion, bell peppers, garlic and chorizo and saute 5 min. or til tender. Add chili powder through corn, stirring to combine. Bring to boil, reduce heat, and simmer, covered, for 30 minutes, stirring occasionally. Remove from heat, stir in chocolate, salt and pepper. Top with sour cream, onion and shredded cheese when serving.
Recipe courtesy of Deneen Howell.