Spicy Chorizo and Black Bean Chili

Whew, this was at the very threshhold of my heat tolerance.  The cornbread muffins I made helped cool off my tingling lips between bites.  I combined a couple recipes from the internet plus made my own substitutions based on items I had in my pantry.  This included the can of diced tomatoes with hot green chilies.  I'm blaming the heat level on this item.  I'm not sure how it even got in my pantry.  It was either Jeremy or from my bridal shower (amazingly, it had not yet reached its expiration date!).  I think next time, I'd use just regular tomatoes instead of the hot green chilies and it would be perfect because the chipotles add some heat too.

Anne's Spicy Chorizo and Black Bean Chili
Serves ~6-8

Ingredients:
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

Directions:
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.