Stem and seed the ancho chiles and place in a pot with stock, bring the mixture to a boil then reduce the heat and keep warm.
Heat a Dutch oven
over medium-high heat with 1/4 cup extra-virgin olive oil
, 4 turns of the pan. Add the mushrooms
to the hot oil and brown 12 to 15 minutes, then add the garlic, onions
, salt and black pepper and soften 5 to 6 minutes more, season with a spice mixture of paprika, cumin
, coriander, and cinnamon
Puree the reconstituted chiles and stock in a food processor. Add the chile stock
mixture, beans, and tomatoes
to the chili, cook 15 minutes until thickened, then turn off the heat, cool, cover and chill for make-ahead meal.
To reheat: Cover the chili and place over medium to medium-high heat, stirring frequently until the chili bubbles, then uncover and simmer
until ready to serve.
Combine the avocado, sour cream, lime juice, cilantro
, and salt in food processor
and process into a smooth avocado-sour cream sauce
for stirring into the chili. Serve the chili in shallow bowls and garnish
with the avocado
sauce, pepitas, if using, and a few tortilla
chips, if using.