Corn Chili
By: Kitch-N-Chik
Published: Thursday, February 11, 2010 - 8:16pm

Ingredients




4 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 lrg Onion, finely diced
4 Garlic clove minced
12 ounces Mexican beer
cup Chicken stock
Salt
Lime juice

Preparation

1 Cut kernels from corn cobs and set aside; you should have 2 cups of whole k of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small 1/2 cup of corn puree. 2 Soak chilies in hot water to cover until soft. Drain, reserving soaking liq chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough 3 Chile liquid to make a thick paste. Heat oil in a saucepan over medium-high and fry for about 3 minutes, or until it thickens. Add onion, garlic and co 4 2 minutes more. Add corn puree, beer and chicken stock. Bring to a boil, an minutes, or until mixture is thick and flavorful. Season to taste with salt