Corn Chili

• 4 corn
• 5 Ancho chilies stems removed & seeded
• 2 teaspoons ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon Mexican oregano Ground
• 2 tablespoons corn oil
• 1 onion finely diced
• 4 garlic clove minced
• 12 ounces Mexican beer
• 1 cup chicken stock
• salt
• lime juice

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

corn, chilies, ground cumin, ground coriander, oregano ground, corn oil, onion, garlic, beer, chicken stock, salt, lime juice

Taken from www.yummly.com/recipe/Corn-Chili-1652184 (may not work)