Place anchos in a pot and cover them with 3 cups of water. Bring to boil then lower heat and simmer gently to reconstitute the peppers.
Heat EVOO, 2 turns of the pan, in a Dutch oven over medium-high heat. Add mushrooms and brown. Add onions, peppers, chilis and garlic; season with salt, pepper, paprika, cumin, coriander and cinnamon. Cook to soften onions, 7-8 minutes.
Add beans to chili pot and stir to heat through. Add tomato paste and Worcestershire sauce, and stir 1 minute more then add beer.