- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
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.