Black Bean and Beef Chili with Green Sour Cream

Ingredients

• 2  ancho chiles stemmed seeded
• 1  avocado 
• 3 cups beef stock 
• 1 cup lager beer 
• 14 ounce black beans drained canned
• 2  new mexican chiles dried stemmed seeded
• 1  cinnamon sticks 
• 2 tablespoons thyme leaves fresh chopped
• 3 cloves garlic finely chopped
• 1.5 pounds ground beef dry
• 1 tablespoon ground coriander 
• 1 tablespoon ground cumin 
• 0.5  juice of lemon juiced
• 6 servings kosher salt and pepper black freshly ground
• 1  onion chopped
• 1 large portobello cap diced
• 6 servings sharp cheddar for topping
• 1 tablespoon paprika smoked
• 1 cup cup heavy whipping cream sour
• 0.3 cup tomato paste 
• 6 servings tortilla chips for dipping
• 0.3 cup vegetable oil 
• 2 tablespoons worcestershire sauce 

Equipment

• pot
• stove
• dutch oven

Directions

1. Toast the chiles in a saucepot over medium-high heat.
2. Add the stock and simmer to reconstitute, 10 minutes, then puree with 2 to 4 tablespoons of the liquid until smooth. In a large pot or Dutch oven, heat the vegetable oil over medium-high to high heat. To the pot add the mushrooms and brown. Then add the meat, brown and crumble. Season the meat with the coriander, cumin, paprika, salt and pepper. Then add the onions, garlic, tomato paste, thyme, Worcestershire, bay leaf and cinnamon stick. Deglaze with the beer and add the beans and pepper puree and simmer 45 minutes.
3. Remove the cinnamon stick and bay leaf.
4. Serve right away, or cool, refrigerate and then reheat on the stovetop. When ready to serve, peel and pit the avocado. Puree the avocado, sour cream and lemon juice, and season with salt. Top the chili with the cheese, green sour cream and serve with the chips.