Cook the chorizo in a small sautee pan.
8 ounces chorizo sausage
Drain the meat in a strainer over a bowl to remove the grease.
To a medium/large stockpot, add the butter and diced onions. Brown the onions slightly.
1 teaspoon butter, 1 small yellow onion
Add the cooked chorizo to the pan.
Open the cans of tomato sauce and tomatoes, pour them into the pot.
15 ounces tomato sauce, 28 ounces fire-roasted tomatoes
Drain the liquid from the cans of pinto beans and rinse them off. Add them to the pot.
2 15.5 ounce cans of pinto beans
In a bowl, mix together the seasonings. Then pour into the chili pot.
1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon paprika, 2 teaspoon chili powder, 1/2 teaspoon black pepper
Add the chopped poblano peppers.
Stir to combine everything together.
Cover the pot and simmer over medium heat for 20 minutes.
Serve with tortilla chips. Enjoy!