Fiery Chicken Chili

From "Everyday with Rachael Ray"

2 Tbls extra virgin olive oil
2 onions, chopped
4 cloves garlic, thinly sliced
4 tsp dried oregano
2 1/2 tsp ground cumin
1 1/2 tsp salt
1 tsp paprika
1 large chipotle chile in adobo sauce, finely chopped, sauce reserved
3 lbs chicken, boneless chicken thighs, thinly sliced
Two 28-oz cans diced tomatoes with their juice
Three 15.5-oz cans pinto beans, rinsed
Chopped avocados, cilantro leaves, grated cheddar cheese, chopped scallions, and sour cream for serving

1. In a large, heavy saucepan, heat the olive oil over medium heat. Add the onions, garlic, oregano, cumin, salt and paprika and cook, stirring occasionally, until the onion is softened and the spices are fragrant, about 7 minutes. Stir in the chipotle and 1 tablespoon adobo sauce. Add the chicken and cook, stirring, until the meat begins to turn opaque, about 2 minutes. Stir in the tomatoes and beans and bring to a boil. Lower heat, cover and simmer for 10 minutes. Uncover, increase the heat and simmer the chili briskly, stirring often, until thickened, 25-30 minutes.

2. Add more adobo sauce to taste. Serve with avocados, cilantro, cheese, scallions, and sour cream.
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This is what I did:

1. Halfed the recipe
2. Used one can of pinto beans
3. I brought the entire chili to a boil after I added the tomatoes and beans. Then I just simmered it, uncovered, for 30-45 minutes. Then served. (This step wasn't on purpose...you will realize that I don't always follow the directions perfectly. I skimmed it and thought I was doing it correctly. It worked out better though b/c Ken wasn't home for dinner by the time it would have been done. Hence, why I let it simmer for 30-45 minutes.)
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Did we like it?

Yes. There are other soups and stews that I would prefer, but it was good. I think if I try it again (or for left-overs), I will serve it over rice.