Thursday, November 3, 2016

Black Bean and Barley Chili


It is finally beginning to feel cold outside! But knock on wood to that, because every time I say that, Utah weather decides it's going to be summer again hah! But I feel fairly confident about posting this recipe now that it is November (wow how it is already November)!


Isn't chili a wonderful thing? This awesome chili recipe is a family favorite around here. It always reminds me of snowy nights. Our home is nestled in the mountains of Utah and almost every night during the winter my family goes sledding behind our house. Then, with bright red faces we run into the house, strip off our snow gear and grab a bowl of chili. Then we run to the blazing fire and eat our delicious bowls while slowly rotating around the stove. I know it sounds cheesy and fake but it really does happen ALL THE TIME in the winter, just ask my family.


So as you make this wonderful black bean and barley chili, image one glorious snowy night and my family eating this delicious dish huddled around a glowing fire. And maybe you could just do it with your family too.


Black Bean and Barley Chili
INGREDIENTS
2 teaspoons olive oil
1 cup large onion, diced (1 medium)
3 cloves of garlic, minced
1 pound ground hamburger
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1 medium red bell pepper, diced
1, 4 oz. can green chilies (we use Hatch Green Chile's)
2/3 cup quick cook barley
2, 15 oz can black beans, drained
2 cups chicken broth
1, 14 oz can tomato puree
3 Tablespoons fresh cilantro, chopped
TOPPINGS (optional)
Sour Cream
Lime Wedges
Tortilla Chips

DIRECTIONS 
(note: if you want more of a soupy chili then add more chicken broth, if you want it thicker then add more beans, yep it's that easy!) 
1) In a large soup pot over medium heat combine olive oil, onion, and garlic. Cook until onion is slightly transparent.
2) Add ground hamburger and cook until no longer pink. Turn off heat and remove extra fat from the meat (I do this by pushing everything to the side of the pot and tilting it until the juices run on the other side, then scoop it out with a measuring cup or spoon). Then add all seasonings (chili powder, cumin, dried oregano) and stir until well combined.
3) On medium heat, add remaining ingredients (bell pepper, green chilies, quick cook barley, black beans, chicken broth, tomato puree, and cilantro). Simmer (cooking just below the boiling temperature) for 20 minutes or longer, until the barley and bell pepper pieces are cooked. Salt and pepper to taste.
4) Serve warm with optional toppings. Enjoy!


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