Mix the chili powder, cumin, unsweetened cocoa, and brown sugar together in a small bowl; set aside.
Heat a Dutch oven or a large pot over medium-high heat. Add chorizo, cook and stir, breaking up with spoon until cooked through, about 4 minutes. Remove chorizo to a bowl.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper and add to the oil and drippings to brown on all sides, about 5 minutes. It does not have to be cooked through because it will simmer and cook through later. Remove and add to the bowl with the chorizo.
Add a splash of olive oil, if necessary, and sauté onions and peppers in the pot for 4 minutes, or until they begin to soften. Add the chopped garlic and saute for a 30 seconds more. Add the mixed spices to the onion, pepper, garlic mixture and sauté for and additional 30 seconds.
Add 1 cup of the chicken broth, scraping bottom of pan to loosen bits and pieces at bottom of pot. Add remaining chicken broth, fire roasted tomatoes, chorizo, and chicken to the pot. Bring to a boil. Reduce heat and simmer uncovered for 1 1/2 - 2 hours, or until chicken is tender and falls apart easily.
Add the beans, 1/2 teaspoon salt, 1/4 teaspoon pepper and tomato paste to the pot. Season with a little cayenne pepper if you like it spicier.
Press SAUTE to heat pressure cooker. Add chorizo and cook for 5 minutes, or until cooked through. Remove to a bowl and set aside.
Add red peppers and onions to the pot. Saute until they begin to soften, about 4 minutes. Add garlic and saute 30 seconds longer.
Add chili powder, cumin, unsweetened cocoa, and brown sugar to the peppers and onions. Cook and stir for 30 seconds. Add chorizo, chicken thighs, chicken broth, and tomatoes to the pot. (Leave out beans and tomato paste for now). Secure lid, seal valve, and cook at HIGH pressure for 12 minutes. Let pressure naturally release for 5 minutes, then let out remaining pressure.
Open lid and add beans, tomato paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the chili. Stir until tomato paste mixes in smoothly. Season with a little cayenne pepper if you like it spicier. Serve with desired toppings.
Lime Cilantro Sour Cream
Mix together all the ingredients. Add salt to taste. Serve chili with desired toppings.
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Tips for Making Chicken Chorizo Chili
Craving a ground beef and chorizo chili? Simply saute the ground beef with chorizo.
Serve with shredded cheese, avocado, tortilla chips, fresh cilantro, sour cream, and lime wedges. A squeeze of lime juice compliments the flavors perfectly in this chicken and chorizo recipe!
Use fire roasted tomatoes for best flavor, but diced tomatoes may be substituted.
Chicken and Chorizo Chili recipe calls for red kidney beans and cannellini, which are white kidney beans. Any preferred bean may be used, such as black beans or pinto beans.
Substitute spicy Italian sausage for the chorizo or replace the sausage with additional chicken.
Chicken breasts may be used instead of chicken thighs.