Ingredients

• 3 to 4 ancho chili peppers
• 1/4 cup EVOO - Extra Virgin Olive Oil
• 1 pound crimini mushrooms, quartered
• 1 pound firm, small to medium zucchini, chipped into a small dice
• 2 medium onions, chopped into a small dice
• 3 to 4 cloves of garlic, chopped
• 1 fresh red or green hot chile pepper, chopped or thinly sliced
• 1 tablespoon ground cumin (about a palmful)
• 1 tablespoon ground coriander (about a palmful)
• A few sprigs fresh thyme, chopped
• 1 teaspoon Mexican oregano or marjoram (about 1/3 palmful)
• Salt and pepper
• 1/4 cup tomato paste
• 1 bottle beer, such as Negra Modelo
• One 15-ounce can black beans, rinsed
• Juice of 1 lime
• Toppers to choose from:
• Crushed tortilla chips, sour cream, shredded sharp cheddar or smoked cheese, scallions or finely chopped onions, lime wedges

Directions

1. Seed and stem the ancho chile peppers. In a large saucepan, cover them with a couple of cups water, bring to a boil and simmer to soften, 10 minutes.

2. In a large pot, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the mushrooms, brown for 7 to 8 minutes, then add the zucchini, onions, garlic, fresh hot chile pepper, spices, herbs, salt and pepper; stir frequently for 10 minutes. Add in the tomato paste and stir for 1 minute; add in the beer and deglaze the pan. Stir in the beans. Puree the ancho chile peppers in ½ cup of the water used to soften them, then add to the chili. Bring to a bubble, then reduce the heat and simmer for 10 minutes to combine the flavors. Add the lime juice. Serve with the toppers

Email to a friend | Print this recipe | Back