Barley Chili Recipe
Barley Chili Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour
MAKES:
3 servings
TOTAL TIME:
Prep: 20 min. Cook: 1 hour

Ingredients

  • 1/2 pound lean ground beef
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 4 cups water
  • 1/3 cup medium pearl barley
  • 1/2 cup tomato sauce
  • 1-1/2 teaspoons beef bouillon granules
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat, simmer, uncovered, for 1 hour or until barley is tender. Yield: 3 cups.
Originally published as Barley Chili in Cooking for 2 Fall 2008, p7

Nutritional Facts

1 cup: 239 calories, 6g fat (2g saturated fat), 37mg cholesterol, 599mg sodium, 27g carbohydrate (2g sugars, 5g fiber), 19g protein.

  • 1/2 pound lean ground beef
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 4 cups water
  • 1/3 cup medium pearl barley
  • 1/2 cup tomato sauce
  • 1-1/2 teaspoons beef bouillon granules
  • 1 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat, simmer, uncovered, for 1 hour or until barley is tender. Yield: 3 cups.
Originally published as Barley Chili in Cooking for 2 Fall 2008, p7

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sbenko User ID: 6619229 163025
Reviewed Jan. 12, 2014

"This is one of children's favorite meals. I double the recipe for our family of four. This is also a good meal to make ahead and put in the freezer."

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