White chili #4
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Cloves garlic; mashed | |
| 1½ | 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 | ||
Directions
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, .