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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
Yield
Serves: 4
Preparation
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.
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 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