How to make Chipotle Chorizo Chili:
Boil 1 cup of water to re-hydrate the chipotle peppers allow the peppers to stand in water for at least 5 minutes.
Grind meats individually in food processor approximately 10 pulses each 1lb. of meat. Brown meat in large dutch oven on medium high heat. Drain off fat when the meat is no longer pink. Add onion and cook for five minutes. While onion is softening, take the chipotle chilis out of the water and place on a plate (make sure to pick up with tongs or gloved hands, because they can be hot to the skin). DO NOT CUT. Pour out half of the water into the dutch oven. The other 1/2 cup of water will be used to make coffee, allow coffee to steep for at least 2 minutes. (Re-heat in microwave if not hot enough).
Add tomatoes, beans, tomato paste, peppers, chipotle chili?s, chili powder, cumin, garlic cloves, cinnamon coffee & beer to pot.
Bring to a boil and reduce heat to a simmer, cook for 1 hour on a low simmer, adjusting the chili powder and cumin to your taste.
After 1 hour, turn off heat and remove cover. REMOVE chipotle chilis and discard*. Add chopped chocolate and stir to make sure it is melted and evenly distributed.
• Sour cream
• Cheddar cheese
• Chopped green onions
• Tortilla chips ( I like both blue corn and white chips)
• Buttermilk cornbread
*If a spicier chili is wanted; just chop the chipotle chilis up and add back to the dish. Hot Italian sausage can also be used instead of mild.