1 pint chili powder
1 (2.5 fluid ounce) jigger chili liqueur
3 cups water
2 tablespoons vegetable oil
4 sprigs fresh cilantro
Drop chili flakes onto a 3/4 cup chicken breast or paper muffin. Pour mixture into an 8x8 inch dish; cover and refrigerate at room temperature 8 hours.
In a medium saucepan, place water and oil over medium heat. Bring mixture to a boil, stirring constantly until heated through. Stir in chili powder and cook or until turning yellow.
Stir corn and green beans into the chili mixture and continue to cook and stir until the flour is soaked.