Mexican Bean N Barley Chili Food

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.

MEXICAN-STYLE BEEF AND BEAN CHILI

Steps:

• Preheat the oven broiler.
• Spread the tomatoes, garlic, poblanos, onion, and Serrano chile out on a rimmed baking sheet. Broil, flipping until charred on all sides, about 3 minutes for the garlic and 10 minutes for the rest of the vegetables. Cool slightly and then core the tomatoes, stem the chiles and peel the garlic. Transfer all of the charred vegetables to a blender and pulse into coarse sauce.
• Heat the oil in a large Dutch oven or pot over high heat. Sprinkle the meat with salt and pepper and working in batches, add the beef the oil and cook until browned on all sides, about 3 minutes per batch. Transfer the meat to a large plate as it is browned.
• Add the chili powder, cumin, flour, oregano, chipotle powder and cinnamon to the pan drippings and whisk to make a paste. Stir in the beer and 2 cups water. Return the meat to the Dutch oven along with the collected juices, the tomato-pepper mixture and 2 teaspoons salt. Bring to a boil, reduce the heat to low, cover, and simmer for 30 minutes. Add the beans bring back to a simmer and cook, uncovered, stirring occasionally, until the meat is tender and the sauce is thick, about 1 1/2 hours more. Stir in the cocoa powder and adjust the seasoning with additional salt and pepper. Serve with diced avocado, shredded red cabbage, cilantro leaves, Cotija cheese and lime wedges.

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.

DELICIOUS CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
• Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
• Add beans, corn and chicken; increase heat until chili comes to a boil.
• Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
• If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• Top each bowl of chili with a little shredded cheddar and a dollop of 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.

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.

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.