Hot and Spicy Chorizo Chili

By ninebirch

Ingredients

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• Twitter1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
• 3 chipotle chiles in adobo sauce (from 7-oz can)
• 2 lb smoked chorizo sausage, sliced
• 3 large onions, chopped (3 cups)
• 3 tablespoons finely chopped garlic
• 2 tablespoons paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano leaves
• 2 teaspoons kosher (coarse) salt
• 1/2 to 1 teaspoon ground red pepper (cayenne)
• 1/2 teaspoon ground coriander
• 1 3/4 cups Progresso® chicken broth (from 32-oz carton)
• 1 can (12 oz) lemon-lime carbonated beverage
• 1/2 cup dry red wine or additional chicken broth
• 1/2 cup water
• 3 cans (15 oz each) Progresso® black beans, drained, rinsed
• 1 oz unsweetened baking chocolate, chopped
• 1/4 cup fresh lime juice (1 medium lime)
• 1/4 cup chopped fresh cilantro
• 1 container (8 oz) sour cream

Preparation

Step 1

In food processor, place tomatoes and chiles. Cover; process, using quick on-and-off motions, until blended. Set aside.
Heat 5-quart Dutch oven over medium-high heat. Add chorizo and onions; cook, stirring occasionally, until onions are softened. Add garlic, paprika, cumin, oregano, salt, red pepper and coriander; cook and stir 1 minute.
Stir in tomato mixture, broth, carbonated beverage, wine, water, beans and chocolate. Heat to boiling; reduce heat. Simmer uncovered 1 hour.
Stir in lime juice and cilantro. Serve with sour cream.