"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

White Chili Recipe

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This recipe for White Chili, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ann and Don Kruszewski
Added: Thursday, July 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup vegetable oil
1 large onion, diced
1 tablespoon minced garlic
1 1/2 pounds ground turkey
1 pound turkey breast meat, cubed (optional)
1 teaspoon cumin
1 teaspoon marjoram
1 bay leaf
4 cups chicken stock
1/2 teaspoon salt
1 cup pearl barley
1 15 1/2-ounce can garbanzo beans (chickpeas), rinsed
1 minced jalapeño chili pepper, or to taste
salt to taste
1 cup grated cheddar cheese (for garnish)
1/2 cup chopped scallions (for garnish)

Directions:
Directions:
Heat the oil in a saucepan and sauté the onion and garlic over medium heat for 5 minutes. Add the ground turkey and turkey breast meat. Saute until browned. Add the cumin, marjoram, and bay leaf, and cook for 2 minutes. Add the chicken stock and salt, and bring to a boil. Add the barley, garbanzo beans, and jalapeño. Bring to a boil and reduce to a simmer and cook for 45 minutes.

Remove the bay leaf, taste and add up to 1 teaspoon salt. Serve garnished with cheese and scallions.

Personal Notes:
Personal Notes:
The barley absorbs liquid, so more chicken stock or water may be added.

Serve with corn chips or corn bread.

 

 

 

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