Char, sweat, peel skins, take out seeds and chop up peppers. (Remember, WEAR GLOVES!)
Add the meat to a pan and begin to brown. Slit the chorizo sausage link casing and dump the meat into the pan and brown also. Once the meat is browned, drain it in a sieve.
Open canned beans rinse and allow to drain.
Toast cumin and coriander seeds to open up the flavor. Remove seeds from heat and grind them with a mortar and pestle. Add the rest of the spices and grind to wake them up.
Chop the chipotle pepper, onion, and garlic; add to crock-pot
Open the can of San Marzano tomatoes and crush with hands as you add all of the ingredients to the crock-pot.
Add water only if needed. You may not need to add the water. Use your own judgment.
Stir the ingredients well and set the crock-pot on low for 6 hours.
Serve chili topped with some shredded cheddar cheese, sour cream, lime juice, and cilantro.
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