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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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 1/2 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.

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