In a medium saucepan, bring the ancho chiles, vegetable broth and 1 cup water to a boil, then simmer for 20 minutes.
Meanwhile, in a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the onion and garlic and cook until the onion starts to brown, about 7 minutes. Stir in the currants and tomato paste for 1 minute. Add the beer and cook until reduced slightly, about 1 minute. Stir in the black beans, cumin, coriander and cinnamon; season with salt and pepper.
Using a food processor, puree the ancho-broth mixture. Stir into the black bean chili and simmer over medium-low heat until thickened, 3 to 5 minutes.
Rinse out the food processor and add the avocado, sour cream, cilantro, lime peel and lime juice; puree until smooth.
Ladle the chili into bowls and top with the avocado cream. Serve with the tortilla chips.