BARLEY CHILI
"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.
Provided by Taste of Home
Categories Lunch
Time 1h20m
Yield 3 cups.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.
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."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2-1/4 quarts).
Number Of Ingredients 9
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.
Nutrition Facts :
BEEF AND BARLEY CHILI
The barley adds a nice touch to this chili and allows you to stretch your beef farther. It absorbs flavours and adds a nutty chewiness while adding fibre. Try to use products with low or no salt. This healthy recipe is from Alberta Health Services. Enjoy!
Provided by Nif_H
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
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
So so yummy vegetarian chili, with all the spicy and non of the meaty. For some extra chewyness that is associated with meat- I added the barley. It's something I made up on the fly and was really good!
Provided by Skitz
Categories Grains
Time 45m
Yield 8 big bowls, about 3 cups each, 8 serving(s)
Number Of Ingredients 10
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!
SLOW COOKER CHILI
Provided by Alex Guarnaschelli
Categories main-dish
Time 8h
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Brown the meat: In a large saute pan heat 1 tablespoon of the oil over medium heat. When the oil begins to smoke lightly, add the beef and season with salt. Cook over medium heat, stirring with a wooden spoon, until the meat browns, about 5 minutes. Transfer beef to a large mixing bowl.
- Brown the vegetables: In the same pan, stir in the onions and the remaining oil. Add the garlic, chiles, bell pepper, tomato paste, and a generous pinch of salt. Cook until the vegetables start to brown, about 5 minutes.
- Cook the chili: While the vegetables are cooking, to the slow cooker add the tomatoes, chili powder, bay leaf, cumin, allspice, red pepper flakes, and 2 cups of water; stir to combine. Add the vegetables to the bowl of meat and stir to combine, then add to the slow cooker. Stir in the vinegar. Cover and set the cooker to low; cook for about 8 hours. Check after a couple of hours. Stir and taste for seasoning. Thirty minutes or so before serving, turn the slow cooker to high and stir in the black beans and cook for an additional 30 minutes.
- Serve: Allow it to "rest" for about 15 minutes before serving. Stir in the scallions. Taste for seasoning. Serve with any or all of the following: cheddar, sour cream, avocado, scallions, lime wedges, and tortilla chips.
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