Corn Chili

* Exported from MasterCook II *

CORN CHILI

Recipe By :CHEF DU JOUR DEAN FEARING SHOW #DJ9065
Serving Size : Preparation Time :
Categories :New Text Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 plump ears of corn
5 Ancho chilies, -- stems removed, seeded
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground Mexican oregano
2 tablespoons corn oil
1 large onion, finely diced
4 garlic clove minced
1 12-ounce bottle Mexican beer
3/4 cup chicken stock
Salt
Lime juice


Cut kernels from corn cobs and set aside; you should have 2 cups of whole
kernels. With the back
of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small
bowl; you should have a
1/2 cup of corn puree.

Soak chilies in hot water to cover until soft. Drain, reserving soaking liquid.
In a blender combine
chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough
reserved

chile liquid to make a thick paste. Heat oil in a saucepan over medium-high
heat. Pour in chile paste
and fry for about 3 minutes, or until it thickens. Add onion, garlic and corn
kernels and fry

2 minutes more. Add corn puree, beer and chicken stock. Bring to a boil, and
simmer for 40
minutes, or until mixture is thick and flavorful. Season to taste with salt and
lime juice

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