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1
To prepare the beans, rinse, pick them over, and place in a large saucepan.
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2
Add the water and bring to a boil over high heat.
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3
Decrease the heat to maintain a brisk simmer and cook uncovered, adding more water if necessary to keep the beans floating freely, until tender, 1 1/4 to 1 1/2 hours.
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4
Stir in the salt and use right away, or let cool and refrigerate the beans in their cooking liquid for up to 1 week.
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5
(The beans can also be cooked in a pressure cooker.
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6
Place in the pressure cooker with water to cover by 1 1/2 inches, cook for 35 minutes after coming to pressure, and then let stand for 10 minutes to allow the beans to finish cooking as the pressure subsides.)
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7
To make the chili, heat the oil in a large pot over medium-high heat.
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8
Add the onion, garlic, chorizo, cumin, chile powder, oregano, and chipotle chile and cook, stirring occasionally to break up the sausage, until the juices are deep red and bubbling, 2 to 3 minutes.
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9
Add the black beans and their cooking liquid, the tomatoes, and the water and bring to a boil.
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10
Decrease the heat to maintain a brisk simmer and cook, uncovered, until the mixture has a stewlike consistency, about 40 minutes.
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11
While the chili cooks, make the chipotle cream.
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12
In a small bowl, whisk together the cream, sour cream, and chiles.
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13
Set aside.
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14
To serve, ladle the chili into large bowls, and top each bowl with a dollop of the chipotle cream.
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15
Pass the remaining chipotle cream on the side.
