Title: White Chili #4
Categories: Poultry
Yield: 10 Servings

6 Cloves garlic; mashed
1 1/2 Onions; chopped
1/4 c Vegetable oil
2 1/4 ts Ground cumin
1/2 c White wine
4 c Chicken broth
2 1/2 lb Cooked turkey breast; cut in
-1/2 inch pieces
3/4 c Uncooked barley
6 1/2 c Canned garbanzo beans;
-rinsed and drained (about
-3 14-oz cans)
1 tb Minced Jalapeno
3/4 ts Dried marjoram
3/8 ts Dried savory
3/8 ts Ground cloves
1/4 ts Cayenne pepper (or to taste)
1/2 ts Freshly ground black pepper
1 tb Plus
3/4 ts Arrowroot dissolved in:
3 oz 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@ozarks.sgcl.lib.mo.us)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.