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In a large saucepan heat oil and add onion.
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Reduce heat to low and cook until soft and translucent, about 10 minutes.
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Add chipotle pepper and garlic; cook about 1 minute.
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Add beef, chili, salt, cumin and pepper.
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Stir in chicken broth and simmer about 2 minutes.
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Stir in Worcestershire sauce, diced tomatoes, tomato paste and bay leaf. and Bring to a low boil, and reduce heat to low. Simmer, uncovered, 30 minutes.
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While chili is cooking remove casings from chorizos, cut into large pieces and put them food processor. Pulse 10-15 times until crumbled.
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Stir in beans and crumpled chorizo and simmer for 10 minutes or until liquid has reduced slightly.
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Remove bay leaf.
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Garnish with cheddar cheese, crumbled queso fresco, crema and fresh cilantro.