chili con hongos for rubricity

(I can't say "con fungi" any more without thinking of three days without showering. Thanks much.)

con hongos hacked from the The Best Recipe recipe for con carne:

mushrooms of choice or opportunity, 1.5 lb.
Clean the &^*@#%$!^*% things.

dried peppers, 3 ancho and 3 guajillo, or whatever you like. Toast for five minutes in a 350° oven, seed, shred, and powder in a food processor.
cumin, 2 T. Heat in a dry skillet for a few minutes, then grind.
oregano, 2 t. Grind.
Mix peppers, cumin, and oregano with 1/2 c. water.

one medium onion, chopped. Saute until softened.
Add five cloves of garlic, minced; cook a couple of minutes.
Add chili paste; cook a few more minutes. To this in large pot,
Add crushed or diced tomatoes, 15-oz can.
Add mushrooms and water not quite to cover.
Salt, if tomatoes are not salted.

Simmer until mushrooms are approaching your desired texture. Not long.
Add beans, 2×15 oz or cooked from 1 c. dried (I'm guessing).
Color-coordinated bell pepper, some hot peppers, chopped.
If you like, 1/4 c. tolerable red wine. Or less. I regretted 1/3 c.
Juice of a smallish lime.
As to thickening: a few tablespoons of cornstarch and/or instant masa mix, in a little cold water. I personally like the cornstarch better; it doesn't blunt the chilies.

Bring back to a simmer. Eat.