Chorizo Chipotle Chili

Recipe printed from Jenn's Food Journey, inspired by Life's Ambrosia

1 Tablespoon olive oil
1/2 sweet onion, finely diced
1/2 teaspoon salt
1/2 teaspoon pepper 
1 lbs Mexican Chorizo
1 garlic clover, minced
2 chipotle peppers in adobo sauce, finely chopped
1 Tablespoon adobo sauce
3/4 cup beef broth
1/2 cup beer (I used Bud Light)
10oz can Rotel, drained
8oz chili beans in sauce
1/2 teaspoon cumin
2 teaspoons chili powder
2 Tablespoons tomato sauce
2 teaspoons cocoa powder

In a Dutch oven or soup pot, heat the olive oil over medium heat.  Add the onions and reduce heat to medium low.  Season with 1/2 teaspoon each salt and pepper.  Stir and let cook for about 8-10 minutes or until softened and just starting to brown.  Add the chorizo and let cook about 5-8 minutes or until the chorizo is cooked through.  Turn heat up to medium high and add all the remaining ingredients.  Stir to combine.  Taste and season if necessary.  Let simmer, covered, for 1 hour, stirring occasionally.  Enjoy!