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Chili with Barley

 Chili with Barley
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.”
6-8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 pound ground turkey or beef
    X
    With Johnsonville Italian Sausage.

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  • 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.