Meanwhile, we peel and mince the garlic with a hefty pinch of salt. We raise the heat on the Dutch oven to medium and, when the onions have been cooking for a little over 5 minutes, we add the garlic. We stir and when the garlic is fragrant (less than a minute) we add the chile powders, cumin, and oregano, stirring for another minute. Then we add the wine.
We drain the tomatoes with a strainer, over a large measuring cup, adding 2 cups of the tomatoes to the pan, and reserving the rest of the tomatoes for serving and the juice for another use. We also add the chiles and some hot sauce.
We bring the chili to a boil, lower the heat, and simmer uncovered for half an hour. It is thick but not too dry, so we drain and rinse the canned beans in a colander and then stir into the chili. We continue to cook for a couple of minutes on medium heat.
After rinsing and patting the fish dry, we remove the skin and any bones we can feel. We then cut it into 1½ inch pieces. Finally, we add the fish to the chili, lower the heat and cover for 5 minutes. We stir and then take off of the heat to finish cooking through without drying out the fish.
We serve the chili with the reserved tomatoes, sour cream and parsley.