- 2 ancho chili peppers, seeded and stemmed
- 2 guajillo or New Mexican dried chili peppers, seeded and stemmed
- 3 cups beef stock
- 1/4 cup vegetable oil
- 1 large portobello mushroom cap, scraped of gills and diced
- 1 1/2 pounds ground beef, patted dry
- 1 tablespoon ground coriander
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1 onion, chopped
- 3-4 cloves garlic, finely chopped
- 1/4 cup tomato paste
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Worcestershire sauce
- 1 cinnamon stick
- 1 cup lager beer
- 1 can black beans (14 ounces), drained
- 1 avocado
- 1 cup sour cream
- 1/2 lemon, juiced
- Sharp cheddar cheese, for topping
- Tortilla chips, for dipping
Toast the chili peppers in a saucepot over medium-high heat. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2-4 tablespoons of the liquid until smooth.
In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot, add the mushroom and brown. Add the meat and brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Next, add the onion, garlic, tomato paste, thyme, Worcestershire sauce, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer for 45 minutes. Remove the cinnamon stick and bay leaf. Serve right away, or cool, refrigerate and then reheat on the stovetop.
When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice and season with salt.
Top the chili with the cheese, green sour cream and serve with the chips.