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From Falmouth, Kentucky, Shirley McClanahan notes, “This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It’s a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it and even our minister raved about it at a potluck supper.”
This recipe is:
Quick
Originally published as Chili with Barley in Country Woman November/December 2005, p35
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Reviewed on Oct. 14, 2011 by Hannah0418
i made this with some changes. i cooked the barley separately, then mixed together with other ingredients. i had fresh tomatoes to use up so i peeled & diced those and added 12oz tomato sauce instead of paste. used a tbsp chili powder instead of an envelope of chili seasoning. when it was done, i thought it lacked something so i added s&p to taste plus several drops of hot sauce. enjoyed it.
Reviewed on Sep. 20, 2011 by anaJG
I loved this it was my first time making chili, I didn't add the barley because I couldn't find it in the store but it still taste delicious
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