BEEF AND BARLEY CHILI

Beef and Barley Chili image

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

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb lean or extra lean ground beef
1 large onion, chopped
1 tablespoon canola oil
1 small red or yellow pepper, chopped
3 -4 garlic cloves, crushed
1 (28 ounce) can tomatoes (diced, whole or stewed)
2 cups cooked red kidney beans or 1 (19 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can baked beans
1 cup salsa
1 cup broth (beef, chicken or vegetable) or 1 cup tomato juice
1/2 cup pearl or pot barley (pot barley takes longer to cook)
2 -4 tablespoons chili powder, to taste
1 tablespoon cocoa (optional)
pepper

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.

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