White chili #4

Yield: 10 Servings

Measure Ingredient
6 Cloves garlic; mashed
Onions; chopped
¼ cup Vegetable oil
2¼ teaspoon Ground cumin
½ cup White wine
4 cups Chicken broth
2½ pounds Cooked turkey breast; cut in 1/2 inch pieces
¾ cup Uncooked barley
6½ cup Canned garbanzo beans; rinsed and drained (about 3 14-oz cans)
1 tablespoon Minced Jalapeno
¾ teaspoon Dried marjoram
⅜ teaspoon Dried savory
⅜ teaspoon Ground cloves
¼ teaspoon Cayenne pepper (or to taste)
½ teaspoon Freshly ground black pepper
1 tablespoon Plus
¾ teaspoon Arrowroot dissolved in:
3 ounces Water
Grated cheese; for garnish
Sour cream; for garnish
Salsa; for garnish

Yield: 18 cups, from Llywelyn's Restaurant, St. Louis, Missouri Saute garlic and chopped onions in oil until limp. Do not brown. Add cumin; mix well. Add wine, broth, turkey breast, barley, beans, jalapeno, marjoram, savory, cloves, red pepper, oregano and black pepper. Bring to boil; cover and let simmer 1 hour, being careful not to let scorch. Stir often. Stir in arrowroot mixture; mix well and simmer 15 minutes more, stirring often. Garnish with shredded cheese, sour cream and salsa.

(Arrowroot is a fine powder used for thickening. If you can't locate it, you may thicken with 2 teaspoons cornstarch or 4 tablespoons all-purpose flour. However, the flavor and texture will be slightly different.) Submitted by Walter Vesper (wvesper@...) CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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