White Chili #4 Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
6 Cloves: garlic, mashed
1 1/2: Onions, chopped
1/4 cup: Vegetable oil,
2 1/4 tsp: Ground cumin,
1/2 cup: White wine,
4 cup: Chicken broth,
2 1/2 lbs: Cooked turkey breast, cut in 1/2 inch pieces
3/4 cup: Uncooked barley,
6 1/2 cup: Canned garbanzo beans, rinsed and drained (about 3 14-oz cans)
1 tbsp: Minced Jalapeno,
3/4 tsp: Dried marjoram,
3/8 tsp: Dried savory,
3/8 tsp: Ground cloves,
1/4 tsp: Cayenne pepper, or to taste
1/2 tsp: Freshly ground black pepper,
1 tbsp: Plus,
3/4 tsp: Arrowroot dissolved in:,
3 ounce: Water,
Grated cheese, for garnish
Sour cream, for garnish
Salsa, for garnish
Directions:
Yield: 18 cups, from Llywelyns 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 cant 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@ozarks.sgcl.lib.mo.us)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
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 cant 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@ozarks.sgcl.lib.mo.us)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glens MM Recipe
Archive, http://www.erols.com/hosey.
Source from luhu.jp
Tags
Poultry