*  Exported from  MasterCook II  *

                                   Corn Chili

Recipe By     : Chef Du Jour Dean Fearing Show #DJ9065
Serving Size  :      Preparation Time :
Categories    : Chili

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
       4                Corn ears (plump)
       5                Ancho chilies -- stemmed, seeded
       2  ts            Ground cumin
       1  ts            Ground coriander
       1  ts            Mexican oregano -- crushed
       2  tb            Corn oil
       1  lg            Onion -- finely diced
       4  cl            Garlic -- minced
      12  oz            Bottle Mexican beer
     3/4  c             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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