*  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

                   - - - - - - - - - - - - - - - - - -