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Ingredients

• 2 large poblano peppers
• 4 ancho chili peppers, stemmed and seeded
• 2 cups water
• 3 tablespoons vegetable oil
• 6 portabello mushroom caps, cleaned and chopped;
• 2 tablespoons ground chipotle chili powder or puree of chipotle in adobo
• 2 tablespoons fresh thyme, leaves stripped and chopped
• 1 yellow onion, chopped
• 5-6 cloves garlic, finely chopped
• 2 Fresno chili peppers, seeded and thinly sliced
• 1 1/2 teaspoons ground cumin (about 1/2 palmful)
• 1 1/2 teaspoons ground coriander (about 1/2 palmful)
• 1/4 cup tomato paste
• 1 bottle Mexican beer (12 ounces), such as Negra Modelo
• 1 can black beans, rinsed and drained
• 1 small can diced tomatoes (optional)
• Shredded queso fresco or Monterey Jack cheese, for garnish
• Chopped scallions and cilantro, for garnish
• Canned pickled jalapeño peppers, drained and sliced, for garnish

Description

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Rachael Ray