CHILI WITH RICE AND BARLEY

Chili with Rice and Barley image

My husband and I put this together and mixed some long time standbys and some new ideas, and it was fabulous. It was the most amazing chili we have ever made and we are chili lovers. And it will freeze fabulously. Please give it a try!

Provided by Lisa A

Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes

Time 2h

Yield 14

Number Of Ingredients 17

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Ingredients

2 pounds ground beef
½ (16 ounce) package bacon, diced
1 large onion, diced
3 tablespoons chili powder
2 tablespoons chopped garlic
2 tablespoons white sugar
2 tablespoons red pepper flakes, divided, or to taste
1 ½ teaspoons ground cumin
½ teaspoon ground cinnamon
1 teaspoon ground paprika
salt and ground ground black pepper to taste
2 ½ (29 ounce) cans tomato sauce
2 ½ (29 ounce) cans kidney beans, rinsed and drained
1 (29 ounce) can garbanzo beans, drained
1 (28 ounce) can diced tomatoes
1 cup barley
1 cup uncooked white rice

Steps:

Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.
Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

Nutrition Facts : Calories 521.9 calories, Carbohydrate 70.6 g, Cholesterol 45.5 mg, Fat 14.9 g, Fiber 17.8 g, Protein 28.6 g, SaturatedFat 5 g, Sodium 1509.7 mg, Sugar 9.8 g