Yield: 12 Establishment: Restaurant, Club Operation, Catering Operation   Meal Type: Soup, Stew, Chili   Occasion: Superbowl, Apres Ski   Preparation Method: Simmer   Product Type: Turkey Breast, Ground Turkey

1/3 Cup olive oil

1-1/2 Cups white pearl onions

1/4 Cup minced garlic

1/4 Cup ground cumin

3 Pounds UNCOOKED TURKEY BREAST, cut into 12-inch cubes

1-1/2 Pounds GROUND TURKEY

2-1/4 Quarts TURKEY BROTH or low-sodium chicken broth

3/4 Cup pearl barley

1/3 Cup chopped jalapeno chilies, seeded

1 Tablespoon dried marjoram

1 Tablespoon dried summer savory

45-50 Ounces cooked cannellini, rinsed and drained

45-50 Ounces cooked garbanzo beans, rinsed and drained

1/4 to 1/2 Teaspoon hot pepper sauce

As needed chopped green onions

As needed grated Cheddar cheese

As needed sour cream

Heat oil in heavy large saucepan over medium heat. Add onions 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 turkey is no longer pink. Add stock, barley, jalapeños, marjoram and summer savory to turkey mixture. Cover and simmer until barley is almost tender, stirring occasionally, about 40 minutes. Add cannellini and garbanzo beans to chili. Simmer uncovered until barley is tender and chili is thick, about 15 minutes. Season to taste with hot pepper sauce, salt and pepper. Garnish each portion chili with green onions, cheese and sour cream.

Chef: Owner Chuck Manfredonia Restaurant: Via Cucina Location: Metro Washington, DC