In a large saucepan, cover the anchos with about 2 cups water and bring to a boil. Lower the heat and simmer until tender, about 10 minutes. Using a blender, puree the anchos and their cooking liquid to make a sauce.
Meanwhile, in a dutch oven or other large pot, heat the oil, 4 turns of the pan, over medium-high heat. Add the mushrooms, cumin, paprika, coriander and cinnamon. Cook until the mushrooms are dark and tender, 12 to 15 minutes; season with salt and pepper.
Stir in the onion and garlic, cover and cook until softened, 3 to 4 minutes. Stir in the tomato paste, then stir in the reserved chile sauce, the tomatoes, black beans and beer. Simmer to combine the flavors, 3 to 4 minutes. Serve with the toppings of your choice.
