Heat a Dutch oven or large stock pot over medium heat. Add olive oil and swirl to coat. Cook onions until they begin to release their juices and then add the garlic; cook, stirring frequently to prevent the garlic from burning, until onions are translucent.
Add the minced chipotle peppers and cook for a few minutes to mingle the flavors.
Add the ground chicken and sausage and brown until all the chicken has been cooked. While the chicken is browning, mash one of the cans of black beans.
Add all the remaining ingredients. Simmer over low heat for at least an hour. The longer the better. I typically cook mine in a Dutch oven for at least 4 hours. I like to taste every hour and adjust the salt and spices as needed.
Serve with cornbread, sour cream, and sharp cheddar cheese.
Notes
Technique - For the best texture, mash some of the black beans that go into the chili. This will thicken the broth and give the chili a hearty texture.Variations - Slow Cooker: To make slow cooker chipotle chili, follow the first 3 steps in the recipe above. Then add all of the ingredients to the crock pot and cook on low for 6-8 hours or on high for 4 hours.Storage - Store leftover chili in an airtight container in the fridge for 3 to 4 days.