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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 (email@example.com) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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