Barley & Turkey Chili with Jalapeño Sour Cream and Amaranth Crunch

Edith, Mark and Jay came over for a very casual dinner - we ate in the living room, in front of the TV and watched a couple of videos on Peru for our upcoming trip. I served a menu of reliable favorites. This chili is fast becoming one of our most-liked chili recipes. It's different, but really good and healthy. I made the dessert the day before, and not only was it easy to make but soooo good. I'm nuts about honey.

• Chive and Pine Nut Dip with Sourdough Toasts (Gourmet, June 2005)
• Barley & Turkey Chili with Jalapeño Sour Cream and Amaranth Crunch (Whole Grains Every Day, Every Way, p. 186)
• Napa Pantry World's Best Cornbread
• Roasted Baby Beet and Rocket Salad with Walnuts and Gorgonzola
• Honey Panna Cotta (Pure Dessert, p. 178)

Wine:
- Ridge 2004 Buchignani Ranch Zinfandel (Alexander Valley, California). Just at the edge of not being enjoyable. It's losing its fruit.
- Rockpile 2006 Cemetery Vineyard Zinfandel (Rockpile, California). One of my favorite appellations. A big, juicy wine.