Notes

# Ingredients
An onion
A few cloves of garlic
A green pepper
Black beans and Pinto beans
Chillies: 1 Ancho, 1 Mulato, 1 Pascilla, 1 fresh habanero, 2 chipotles
A bottle of low flavour beer like corona or sol
1 mug strong ass coffee
1-2 squares dark as fuck chocolate or some coco powder
A solid pinch of mexican oregano (NOT normal oregano it's a different plant)
Some stock
Optional rad mushrooms
1 tomato or a small squeeze of tomato paste
Powdered cumin and coriander at a 1/2 ratio
Salt

# Method
- Deseed and dry toast the dried chillies in a pan for a few seconds.
- Tear them up pretty good and add to some hot stock to rehydrate along with the fresh habanero. Blend when hydrated.
- If using mushrooms, fry the shit out of them until well browsed here, then set aside.
- Fry up the onion and green pepper in a fairly dry pan on 'pretty hot' until softened and a little browned. You could also do them in a fire. When pretty much done, whack in the smashed and chopped garlic and fry another min or two.
- Add cumin/coriander and the tomato paste and mexican oregano and fry another 30s-1min
- Add the beer and scrape the lovely brown bits off the bottom of the pan.
- Add the blended chilles and coffee.
- Put the mushrooms back in.
- Cook on low heat until it stops looking like a bunch of stuff in a watery sauce and becomes a unified sauce. Probably 1-3 hours. Make sure it it juust about to catch from being too thick but not quite.
- Add the beans and chocolate for the last 20 mins with a pinch of salt if needed.
- Serve on jacket potatos or something with lime wedges, chopped spring onions and fresh coriander and best hot sauce probably cholula.