- 2 large poblano peppers
- 4 ancho chili peppers, stemmed and seeded
- 2 cups water
- 3 tablespoons vegetable oil
- 6 portabello mushroom caps, cleaned and chopped
- 2 tablespoons ground chipotle chili powder or puree of chipotle in adobo
- 2 tablespoons fresh thyme, leaves stripped and chopped
- 1 yellow onion, chopped
- 5-6 cloves garlic, finely chopped
- 2 Fresno chili peppers, seeded and thinly sliced
- 1 1/2 teaspoons ground cumin (about 1/2 palmful)
- 1 1/2 teaspoons ground coriander (about 1/2 palmful)
- 1/4 cup tomato paste
- 1 bottle Mexican beer (12 ounces), such as Negra Modelo
- 1 can black beans, rinsed and drained
- 1 small can diced tomatoes (optional)
- Shredded queso fresco or Monterey Jack cheese, for garnish
- Chopped scallions and cilantro, for garnish
- Canned pickled jalapeño peppers, drained and sliced, for garnish
Char the poblano peppers all over; cool in covered bowl, then peel, seed and chop.
Place the anchos in a small saucepot and cover with water. Bring to a boil, then reduce the heat and simmer until very tender, about 10- 15 minutes. Puree the mixture in a food processor or blender until smooth.
In a cast iron pot or Dutch oven, heat the oil over medium-high heat. Add the mushrooms and brown well. Add the chipotle, thyme, onion, garlic, Fresno chili peppers, cumin, coriander, salt and pepper and cook to tender, about 7-8 minutes more. Add in the tomato paste and stir until fragrant, about 1 minute. Stir in the beer, deglaze the pan, then add the ancho puree and beans. Taste to adjust the seasonings and simmer over medium-low heat to combine the flavors. Add a small can of diced tomatoes for saucier chili. Top with cheese, scallions and pickled jalapeño slices.