Smoky Chorizo and Chorizo Dip

1 tablespoon olive oil
½ pound Mulay’s Chorizo; cooked and finely chopped
1 medium onion, chopped
1 small red bell pepper, seeded and chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 -15 1/2  to 19 ounce cans pinto beans
1 canned chipotle chile en adobo, minced
salt to taste
1/2 cup sour cream, for garnish
chopped cilantro, for garnish
tortilla chips
corn chips

Combine the chorizo and oil in a medium skillet. Cook chorizo over medium heat, stirring often, until browned. Add the onion and red pepper and cook, stirring often, until the red pepper is tender, about 6 minutes. Add the garlic, oregano and cumin and stir until the garlic is fragrant, about 1 minute. Add the beans with their canning liquid and the chipotle pepper. Bring to a simmer, stirring often.  Reduce heat to low and simmer for 5 minutes. Transfer 1 cup of bean mixture to food processor and puree. Stir back into skillet and season with salt.  Transfer mixture to a medium bowl and cool. Cover and refrigerate until chilled, at least 2 hours and up to 2 days. If the chilled dip is too thick, stir in some water or broth. To serve, transfer to a serving bowl. Top with the sour cream and sprinkle with the cilantro. Serve chilled or at room temperature. Serve with tortilla chips and corn chips. Makes about 2 1/2 cups.