1/2 cup water
1/2 cup chili powder
1 (14 ounce) can whole kernel corn, drained
1 (14 ounce) can tomato sauce
1 tablespoon dried chiles
1 teaspoon onion powder
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 cup sherry
1 (8 ounce) can sliced ripe olives, with juice
1 (14.5 ounce) can creamed corn
2 tablespoons vegetable oil
1 (3 ounce) can sliced black olives, drained
1 egg, lightly beaten
1 tablespoon molasses
1 tablespoon chopped fresh cilantro
1/2 teaspoon paprika
In a blender, combine water, chili powder, whole kernel corn, tomato sauce, chiles, onion powder, oregano, cumin, salt, pepper, sherry, the olives, creamed corn, vegetable oil, black olives, egg, molasses, cilantro and paprika. Blend until smooth.