Chipotle Chorizo Chocolate Chili

I saved the best for last - this was my favorite chili.  Spicy and sweet all at once - similar to a mole - and surprisingly quick to make.  I combined two recipes to get this one, and turned it into a slow cooker affair.

This got super spicy as leftovers.  So I'll stick to two chili peppers next time, instead of three.

Serves 8

Ingredients:

1 Onion, diced
5 Garlic Cloves, diced
2 Red + Green Peppers, diced
2 Chipotle Chilies in Adobo Sauce, minced
4 Chorizo links, chopped
2 tbsp Chili Powder
1 tbsp Cumin
1 tbsp Oregano
3 tbsp Brown Sugar
1 tbsp Unsweetened Cocoa
1/2 tsp Cinnamon
3 14-oz cans Black Beans, drained + rinsed
1 14-oz can Corn, drained + rinsed
2 14-oz cans Diced Tomatoes
1 cup Water
3 tbsp Semi-Sweet Chocolate Chips

Toppings:

Sour Cream
Cheddar Cheese, shredded
Cilantro, chopped
Green Onions, diced

1. Chop onion, garlic, peppers and chorizo.

Blenders make everything easier.

2. Add all ingredients into slow cooker, except for chocolate chips.  Cook on high for 6 hours, or until chili is unified.

3. Stir in chocolate chips to taste, a little at a time.

4.  Take off heat and serve, adding toppings.

So. Good.

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Original Recipe:

Cooking Light: Chili with Chipotle and Chocolate

Cooking Light: Black Bean and Chorizo Chili