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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Joe and Meg's White Turkey Chile Recipe

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This recipe for Joe and Meg's White Turkey Chile is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. oil
½ c. minced onion
1½ T. minced garlic
4 tsp. cumin
1 lb. uncooked turkey breast slices, cut into 1/2-inch cubes
½ lb. ground turkey
3 c. (or more) chicken stock
¼ c. pearl barley
2 T. chopped seeded jalapeño chilies
1 tsp. marjoram
1 tsp. dried summer savory
2 15 oz. cans cannellini (white kidney beans) or Great Northern beans, rinsed, drained
Several dashes of hot pepper sauce (such as Tabasco)


Garnishes:
Chopped green onions
Grated cheddar cheese
Sour cream
Directions:
Directions:
Heat vegetable oil in heavy large saucepan over medium heat.
Add onion and garlic and sauté until tender, about 5 minutes.
Add cumin and stir until fragrant, about 30 seconds.
Add cubed turkey breast and ground turkey.
Sauté until no longer pink, about 4 minutes.
Add 3 c. stock, barley, jalapeños, marjoram and summer savory to turkey mixture.
Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes.
Add beans.
Simmer uncovered until barley is tender and chili is thick, about 15 minutes.
Season with hot pepper sauce, salt and pepper.
Serve chili, passing green onions, cheese and sour cream separately.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 1/4 hours

 

 

 

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