Chili with Barley Recipe

Chili with Barley Recipe photo by Taste of Home

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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.”

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Chili with Barley Recipe

Prep/Total Time: 30 min.

Yield: 6-8 Servings

5 25 30

Ingredients

1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
4 cups water
1 cup quick-cooking barley
1 can (16 ounces) chili beans, undrained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (6 ounces) tomato paste
1 envelope chili seasoning

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil.
Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through. Yield: 6-8 servings.

Originally published as Chili with Barley in Country Woman November/December 2005, p35

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Chili with Barley

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Reviewed on Nov. 27, 2012 by 100cutecats

We really liked this. I did make a few changes. Used beef broth rather than water, added chili powder rather than the chili seasoning, salt & pepper and 1/2 cup medium salsa. I also cooked it a bit longer so the barley was tender.

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.