Beef & Barley Chili

Name: Beef & Barley Chili
Cuisine: American
Ingredients: Canola or olive oil, for cooking; Canola or olive oil, for cooking; Salt and pepper to taste; 1 Tbsp (15 mL) unsweetened cocoa powder (optional); Salt and pepper to taste; ⅓ cup (80 mL) dry pearl or pot barley; 2 Tbsp (30 mL) chili powder; ⅓ cup (80 mL) dry pearl or pot barley; 1 cup (250 mL) beef, chicken, or vegetable stock, or tomato juice; 1 cup (250 mL) beef, chicken, or vegetable stock, or tomato juice; 1 cup (250 mL) beef, chicken, or vegetable stock, or tomato juice; 1 cup (250 mL) beef, chicken, or vegetable stock, or tomato juice; 1 cup (250 mL) salsa; 14 oz (398 mL) can baked beans; 2 cups (500 mL) cooked red kidney beans, or a 19 oz (540 mL) can, rinsed and drained; 28 oz (796 mL) can diced or stewed tomatoes; 28 oz (796 mL) can diced or stewed tomatoes; 3 to 4 garlic cloves, crushed; 1 small red or yellow bell pepper, seeded and chopped; 1 small red or yellow bell pepper, seeded and chopped; 1 large onion, chopped; 1 lb (500 g) lean ground beef or bison; 1 lb (500 g) lean ground beef or bison

Preparation info

Serves
10

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

Cocoa is the secret ingredient for many chili cooks who want to make their chili deeper, darker, and richer—it won’t make it taste like chocolate, but it will make it more intense. Chili is always better the next day—let it simmer when you’re home, or toss everything into a slow cooker to simmer itself while you’re out. To make individual bread bowls, slice the tops off dinner rolls, hollow them out, and fill with chili. (Yeah, it’s gimmicky.)

Ingredients

Americas
United States
Dinner
Main course

Ingredients

Method