Best Mexican Bean N Barley Chili Recipes

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.

BEAN AND BARLEY CHILI WITH CILANTRO SOUR CREAM

Steps:

• In 5-quart Dutch oven, heat oil over medium-high heat. Cook onion and garlic in oil 5 minutes, stirring frequently, until tender. Stir in barley, tomatoes, water, chili powder, cumin, salt and pepper. Reduce heat. Cover; simmer 30 minutes.
• Stir in beans and salsa. Cook about 30 minutes longer or until barley is tender.
• In small bowl, mix sour cream and cilantro until blended. Serve chili topped with cilantro sour cream.

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

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
• Stir in remaining ingredients.
• Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
• Add frozen okra let cook to crisp tender.

MEXICAN CHILI BEANS

Steps:

• Sort and wash beans.
• Cover beans plus one (1) inch with beef stock, bring to a rolling boil for five (5) minutes, turn off heat, cover and let stand one (1) hour.
• Add remaining ingredients, bring to a boil, reduce heat to a slow simmer, cover and cook about four (4) hours or until beans are tender and sauce has thickened, adding beef broth as need to keep beans slightly covered.
• Freely substitute 2 lbs small red kidney beans, or pinto beans, or a combination of the two (2).
• You may also substitute 3/4 lb of salt pork, diced, for the smoked bacon, adjusting salt as needed.

BARLEY BEAN CHILI

Steps:

• Cook barley according to package directions; drain. In a large saucepan, saute onion and green pepper in oil for 5 minutes. Add barley and remaining ingredients; bring to a boil. Reduce heat; simmer uncovered for 20 minutes.