Beef And Barley Chili

• 1 lb lean or extra lean ground beef
• 1 large onion, chopped
• 1 tablespoon canola oil
• 1 small red or yellow pepper, chopped
• 3 -4 garlic cloves, crushed
• 1 (28 ounce) can tomatoes (diced, whole or stewed)
• 1 cups cooked red kidney beans or (19 ounce) can kidney beans, rinsed and drained
• 1 (14 ounce) can baked beans
• 1 cup salsa
• 1 cup broth (beef, chicken or vegetable) or 1 cup tomato juice
• 1/2 cup pearl or pot barley (pot barley takes longer to cook)
• 2 -4 tablespoons chili powder, to taste
• 1 tablespoon cocoa (optional)
• pepper

1. In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.
2. Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.
3. Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.

lean, onion, canola oil, red, garlic, tomatoes, beans, beans, salsa, broth, pearl, cocoa, pepper

Taken from www.food.com/recipe/beef-and-barley-chili-471965 (may not work)