Beans And Barley Chili Food

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

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.

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 & BARLEY CHILI

Steps:

• Beans:
• Soak beans overnight in a bowl with water covering them by a few inches. The next day, drain and rinse beans then transfer them to a pot, cover with water, and bring to a boil over medium-high heat. Reduce to a simmer and leave undisturbed for an hour. If not yet cooked through at one hour, keep at a gentle simmer and begin checking every 20-30 minutes, adding water as necessary and tasting for doneness. Once done, drain, add a pinch of salt, and set aside. Note: do not season the beans while cooking, this will toughen them and they will not cook through.
• Chili:
• Heat dutch oven or large pot on medium-high heat, add olive oil, then sauté onion, pepper, and garlic.
• Add tomato paste, cumin, and chili powder to create a paste and sauté for another minute.
• Add vegetable stock, beans, and barley. Cook for 15 minutes.
• Add tomatoes and cook for another 40 minutes until barley is tender. Add more stock or water if barley absorbs all of the liquid too quickly.
• Add cocoa powder, chipotle pepper, honey, and water (to loosen if necessary). Add salt and pepper.
• Add garnish (optional) and enjoy!
• *Note: can use 2 cups of canned beans, rinsed and drained, in place of dried beans if preferred

BEEF AND BARLEY CHILI

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.

BARLEY AND MUSHROOMS WITH BEANS

Steps:

• Heat oil in a medium saucepan over medium heat, and stir in mushrooms, onion, celery, and garlic. Saute until tender.
• Mix barley and vegetable broth into the saucepan. Bring to a boil, cover, and reduce heat. Simmer 45 to 50 minutes, until barley is tender.
• Stir white beans into the barley mixture. Continue cooking about 5 minutes, until beans are heated.

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.

CHILI WITH RICE AND BARLEY

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.

VEGETARIAN CHILI WITH BARLEY

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!