Black bean and chorizo chili

The final recipe of a long day of cooking! I'm a sucker for a new chili recipe, and this one has been bookmarked for some time. The original recipe involves making your own chorizo. I'd like to try that some day, but with the amazing Spolumbo sausages being sold by the local grocery stores, who needs homemade?

Black bean and chorizo chili
adapted from this recipe

1 1/2 lbs Spolumbo chorizo
onion, chopped
medium-sized hot BC red pepper, minced
garlic, finely chopped
2 large New Mexico chiles, crushed in food processor
1 tsp cumin
2 can black beans
1 can crushed tomatoes + 1 can diced fire roasted tomatoes

Remove the chorizo from the casings and saute until cooked and crumbled. Remove from the pan but reserve the rendered fat - use that fat to saute the next three ingredients. Once the veggies have softened, add the remaining ingredients (including the crumbled chorizo) and simmer for a couple of hours. (Add a bit of water if the mixture is too thick.) Season to taste and serve topped with slivered green onions.