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  • 3 ancho chilies, seeded and stemmed
  • 2 tablespoons EVOO Extra Virgin Olive Oil or vegetable oil
  • 1 pound crimini or Portobello mushrooms, chopped
  • 2 medium onions, chopped
  • 1 medium bell or mild frying pepper, seeded and chopped
  • 1 Fresno or jalapeo chili, sliced
  • 4 cloves garlic, chopped
  • Salt and pepper
  • 1 tablespoon smoked sweet paprika or paprika
  • 1 tablespoon cumin, a palmful
  • 1 tablespoon coriander, a palmful
  • A couple of pinches of cinnamon
  • 2 cans black beans
  • 1/4 cup tomato paste
  • 3 tablespoons Worcestershire sauce
  • 1 bottle of Negra Modela beer
  • 2 limes
  • Extra-sharp cheddar cheese, shredded or crumbled
  • Sliced scallions and chopped cilantro, for garnish
  • Corn tortilla chips, for dipping


Serves: 4


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.


Pure the reconstituted anchos and their liquid in a food processor or blender. Add to chili. Simmer to combine the flavors then stir in juice of 1 lime. Cut remaining lime in wedges and serve with chili at table. Top chili with cheese, scallions, cilantro and serve with a few chips alongside for scooping.