Mushroom Guajillo Chili

3 guajillo chili peppers, seeded and stemmed 

2 tbsp vegetable oil
1 1/2 pounds crimini or mixed fresh mushrooms of your choice, sliced
2 teaspoons ground cumin (a scant palmful)
2 teaspoons paprika (a scant palmful)
1/8 teaspoon ground cinnamon
Salt and pepper
1 large red onion, chopped
4 cloves garlic, sliced
2 tablespoons tomato paste
1 can diced tomatoes with green chilies (14.5 ounces) or 1 can (14.5 ounces) stewed tomatoes
1 can black beans (15 ounces), rinsed
1 cup lager beer

In a large saucepan, cover the guajillos 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 guajillos and their cooking liquid to make a sauce.

Meanwhile, in a Dutch oven or other large pot, heat the oil, over medium-high heat. Add the mushrooms, cumin, paprika, coriander and cinnamon. Cook until the mushrooms are dark and tender, 12-15 minutes; season with salt and pepper.

Stir in the onion and garlic, cover and cook until softened, 3-4 minutes. Stir in the tomato paste, then stir in the reserved chili sauce, the tomatoes, black beans and beer. Simmer to combine the flavors, 3-4 minutes. Serve with the toppings of your choice.

Yield: 4-6 servings

Adapted from Rachel Ray.

Note: It's key to cook the mushrooms for longer than you would think is necessary, wait until they release their liquid, and then the liquid evaporates, and then they will start to brown.