Anne's Spicy Chorizo and Black Bean Chili
4-5 Mexican chorizo sausage links, sliced lengthwise and cut into 1/4-inch pieces
1 teaspoon olive oil
2 celery ribs, diced
1 large onion, chopped
1 red bell pepper, diced
1 can (14.5oz) whole peeled tomatoes, undrained
2 chipotle chilies in adobo sauce (from a 7oz can)
1 can (14.5oz) diced tomatoes with green chilies (hot)
3 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon dried oregano
1 teaspoon ground coriander
1&3/4 cup chicken broth
1/2 can lemon-lime carbonated beverage (7-Up soda)
1/2 cup dry red wine
2 cans black beans
1 oz unsweetened chocolate
1/4 cup lime juice
salt and pepper
In a large stock pot, heat olive oil over medium-high heat. Add the chorizo and saute until golden brown. Reduce heat to medium and add the celery, onions, and bell pepper. Cook until veggies begin to soften, about 5 minutes, stirring occasionally.
Meanwhile, in a food processor, blend together the whole tomatoes and chipotles.
Once veggies in pot are softened, add the garlic, chili powder, paprika, cumin, oregano, and coriander. Cook and stir about 1 minute.
Stir in the tomato mixture, diced tomatoes, broth, 7-Up, wine, beans, and chocolate. Heat to boiling, then reduce heat to low. Simmer uncovered for 1 hour. Stir in lime juice. Season with salt and pepper to taste. Serve with cilantro, sour cream, cheese, or whatever favorite chili toppings appeal. Corn bread is always a yummy side dish.