Toast the chiles in a saucepot over medium-high heat. 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
, salt and pepper. Then add the onions
, garlic, tomato paste, thyme
, Worcestershire, bay leaf and cinnamon stick
with the beer
and add the beans and pepper puree and simmer
45 minutes. Remove the cinnamon stick and bay leaf
. Serve right away, or cool, refrigerate and then reheat on the stovetop.
When ready to serve, peel
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