Chorizo Chili

This is my own version of chili, based on several recipes I tried before formulating my own. I like the use of chorizo because it adds deep flavor and spice without being too hot, and it gives off enough juices for a good roux which thickens the chili to a nice consistency without being goupy. I prefer my chili to not be overly spicy, but you can always add more heat if you like. Enjoy!

Ingredients
2 tablespoons vegetable oil
1 medium onion (I prefer Vidalia), minced
1 chile (whichever you prefer, I use poblano for this recipe), seeded and finely diced
1 pound chorizo, casing removed
1/2 cup all-purpose flour
2 15-ounce cans fire roasted tomatoes
2 tablespoons chili powder, separated
1 tablespoon ground cumin, separated
1 tablespoon ground oregano, separated
1 teaspoon onion powder
1 15-ounce can kidney beans
1 15-ounce can pinto beans
1 15-ounce can black beans
Sour cream, for garnish
Scallions, chopped, for garnish
Oyster crackers, for garnish

Directions
In a large stock pot or Dutch oven, heat oil to medium-high heat and add vegetable oil. Add onion, chile and a pint of salt and sweat until tender, about 5 minutes. Add chorizo, break up with a spoon or spatula and saute until cooked through and juices are rendered, about 5 minutes.

Distribute flour over the chorizo mixture and fully incorporate, then cook, stirring, until the raw flour taste has been cooked out and the juices in the pan are absorbed.

Pour in both cans of tomatoes and two cups of water, stirring constantly. Raise heat to high and bring to a boil, stirring occasionally, then reduce heat to medium. Add 1 tablespoon chili powder, half tablespoon cumin, half tablespoon oregano and onion powder, stir to incorporate, then cook, simmering, for 1 hour, stirring occasionally.

After an hour has passed, add all three cans of beans and cook for another 10 minutes at a simmer to heat the beans through and return the chili to a good temperature. Garnish with whatever accompaniments you prefer and enjoy!