Chorizo chili with black beans and poblano pepper

Heat pot on medium-high with 1 tablespoon oil. Once hot, toss in chorizo and cook, breaking apart with a wooden spoon, until brown, about 5 minutes.
While that browns:
*Roughly chop onions.
*Deseed and dice poblano chile.
*Drain beans.
*Roughly chop cilantro.

Once chorizo has cooked through, remove from heat and drain — reserving 1 tablespoon oil in the pan — on a plate lined with paper towels. Toss onion and pepper in the pot with a dash of salt, cover and cook on medium-low heat until onion is soft and translucent, about 8 to 10 minutes.

After onions and peppers have softened, add spices and toast for 1 minute. Add tomato paste and chocolate and stir until chocolate melts. Add diced tomatoes and beans. Add chorizo and half of chopped cilantro — reserving other half for garnish — and stir to combine. Stir in 1 cup water and simmer, covered, until all the flavors have blended, about 12 minutes.

Spoon chili into bowls, top with sour cream and garnish with remaining cilantro.