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 jalapeno slices.