Chili With Barley Recipes

BARLEY CHILI

Steps:

• 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.

CHILI WITH BARLEY

Steps:

• 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.

KIDNEY BEAN AND BARLEY CHILI

Steps:

• Heat the oil in a dutch oven or a large pot until hot over medium heat. Add the garlic, stirring constantly, and cook the garlic until browned. Stir in the onion and celery, and cook for about 3 minutes until the onions become softened. Stir in the carrots and mushrooms, and cook for about 5 minutes, until the vegetables become tender and the moisture from the mushrooms has been evaporated. Add the chili powder, cumin, oregano leaves and red chili pepper, and mix until well combined. Cook for another 5 to 8 minutes until most of the liquid is evaporated, the vegetables start to be browned, and the bottom of the pot start to appear brown spots. Pour in the salsa and tomato sauce, stirring well, and bring to a boil. Lower the heat to medium-low or low and simmer for about 10 minutes, stirring often. Stir in the barley and beans, and simmer for another 10 to 15 minutes, until heated through. Season with salt, black pepper and cider vinegar. Serve hot.

CHICKEN CHILI WITH BARLEY

Steps:

• Rinse and pat dry chicken drumsticks, brush coat pieces with a tablespoon of EVOO, season with Old Bay, sea salt and freshly ground black pepper.
• Heat a large stock pot over medium-high heat and add two tablespoon of EVOO.
• When oil is hot add chicken and brown evenly. Browning meat also adds more flavor.
• Add chopped onions and minced garlic, cook until onions are translucent.
• Add chili powder, cumin, salt and pepper.
• Add three cups of chicken broth, corn, tomatoes, and beans.
• Cook for 1 hour, stirring occasionally.
• Add barley and cook for 45 minutes.
• Add sea salt and black pepper to taste.
• Serve.
• Toppings: shredded Mexican cheese, sour cream, chopped cilantro or bacon

BEEF AND BARLEY CHILI

Steps:

• 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.

VEGETARIAN CHILI WITH BARLEY

Steps:

• Chop all peppers, garlic. Add all ingredients to a large stock pot over med-low heat. Cook about 30 min or until barley is tender. Stir occasionally to keep beans from sticking to the bottom. Cook slowly as barley needs time to soak up juices. If it gets too thick, add a bit of water to achieve desired consistency. Enjoy!

BEAN AND BARLEY CHILI

Steps:

• 1 In a 4-quart pot over medium-high heat, heat the oil until shimmering
• 2 Stir in the green peppers, onion, bay leaves and ½ teaspoon salt and cook, stirring frequently, until the onion is lightly browned, about 10 minutes
• 3 Add the garlic and cook until fragrant, about 30 seconds
• 4 Add the chili powder, cumin, oregano, remaining 1 teaspoon salt and red pepper flakes and cook, stirring, to toast the spices for about 1 minute
• 5 Pour in the beer and scrape the bottom of the pan to deglaze
• 6 Cook for about 2 minutes, then stir in the vegetable broth and barley
• 7 Partially cover the pot, leaving the lid slightly ajar to let steam escape, and bring the chili to a gentle boil, reducing the heat if necessary to keep it from boiling too vigorously
• 8 Boil until the barley is almost tender, stirring occasionally, about 15 minutes
• 9 Add the tomatoes and beans
• 10 Bring the mixture to a boil, then reduce the heat to a simmer and cover the pot again with the lid slightly ajar
• 11 Cook, stirring occasionally, until the barley is tender and the chili is thick, 20 to 30 minutes
• 12 Add a little water, if necessary, to thin out the chili to your liking
• 13 Stir in the lime juice and agave, if using, then taste and season with more salt, if needed
• 14 Remove the bay leaves, if you can find them
• 15 Serve hot, with your choice of accompaniments