White Chili #4

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White Chili #4 Ingredients

6 Cloves garlic; mashed	3/8 ts Dried savory
1 1/2 Onions; chopped	3/8 ts Ground cloves
1/4 c Vegetable oil	1/4 ts Cayenne pepper (or to taste)
2 1/4 ts Ground cumin	1/2 ts Freshly ground black pepper
1/2 c White wine	1 tb Plus
4 c Chicken broth	3/4 ts Arrowroot dissolved in:
2 1/2 lb Cooked turkey breast; cut in	3 oz Water
3/4 c Uncooked barley	Grated cheese; for garnish
6 1/2 c Canned garbanzo beans;	Sour cream; for garnish
1 tb Minced Jalapeno	Salsa; for garnish
3/4 ts Dried marjoram

Instructions for White Chili #4

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.

Main Ingredient: ChickenCuisine: Uncategorized

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