Hurley Barley Chili

This wonderful chili recipe comes from a cooking magazine called, Taste of Home: Cooking for 2. This magazine is great for couples obviously, but it’s also great for people who live alone and don’t want a ton of leftovers like myself.

The recipe is pretty simple too. It’s pretty much your standard chili with pearl barley instead of beans.

Pearl barley, by the way, is a grain that is very similar to rice, more specifically brown rice since it tends to be chewier and nuttier in flavor. It’s high in fiber and protein, making it an exceptional substitute for beans.

Like most chilis the first step is to cook a half pound of beef with onion. After the beef is cooked you add all the other ingredients and let it simmer for an hour.

The other ingredients are the barley, of course, lots of water, a half cup of tomato sauce, beef bouillon, chili powder, cumin, and a bit of salt.

While making this I was concerned I had put too much water in, but the barley ends up soaking a good amount. Plus the bouillon cubes add so much flavor that you can’t tell most of the liquid in this chili consists of water.

I was skeptical about many of the ingredients in this recipe, but it ended up turning out really well. The barley mixes well in taste and texture with the beef. The bouillon cubes, spices, and sauce all flow nicely together too.

Again, not much to this one, but I recommend it for a low key and easy night, especially if you have issues with beans. Magical fruit isn’t for everyone afterall.

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If you look closely, you can see the barley.

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