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
- 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.
- 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.
- 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)