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In food processor, pulse sausage until it is finely chopped and resembles ground meat. Heat oil in a large, heavy pot over medium-high. Blot chicken dry and season with salt and pepper. Cook chicken in 2 batches, allowing it to brown a little before removing from pan, about 5 minutes per batch; reserve.
Reduce heat to medium. Add onion and chorizo to pot and cook until sausage is well rendered and onions are completely soft, about 8 minutes. Stir in chili powder and cumin, cook 1 minute. Add tomatoes, breaking them up with a potato masher or spoon; add chicken and 1/2 cup water. Bring mixture to a simmer; reduce heat and cook, covered, for 20 minutes.
Add beans and simmer, partially covered, until chicken is tender and chili has thickened, about 10 to 15 minutes more.