Marys Ww Hamburger Barley Chili Recipes

BARLEY CHILI

Barley Chili image

"A friend gave me this recipe using wheat, which I replaced with barley," notes Marv Salter of West Hills, California. The barley makes this dish a hearty meal for a chilly day.

Provided by Taste of Home

Categories Lunch

Time 1h20m

Yield 3 cups.

Number Of Ingredients 11

Ingredients

1/2 pound lean ground beef (90% lean)
1 small onion, chopped
2 tablespoons all-purpose flour
4 cups water
1/3 cup medium pearl barley
1/2 cup tomato sauce
1-1/2 teaspoons beef bouillon granules
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon dried oregano

Steps:

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour. Add the remaining ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour or until barley is tender.

Nutrition Facts : Calories 239 calories, Fat 6g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 599mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 19g protein.

VEGETARIAN CHILI WITH BARLEY

Vegetarian Chili With Barley image

So so yummy vegetarian chili, with all the spicy and non of the meaty. For some extra chewyness that is associated with meat- I added the barley. It's something I made up on the fly and was really good!

Provided by Skitz

Categories Grains

Time 45m

Yield 8 big bowls, about 3 cups each, 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (8 ounce) cans diced tomatoes
2 (8 ounce) cans kidney beans
1 (8 ounce) can black beans
1 green bell pepper
1 jalapeno pepper
2 tablespoons dried onion
1 minced garlic clove
1 teaspoon cajun spices
2 (1 1/4 ounce) packages low-sodium chili seasoning mix
1 cup 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!

CRAZY MARY'S CHILI

Crazy Mary's Chili image

This chili is quick, easy, and not too hot. It is great for a middle-of-the-week family dinner served with sliced sourdough bread and salad. It originally was printed in Bon Appetit (December 1983) as a request for the chili served at Grandma's Saloon & Deli in Duluth, Minnesota.

Provided by ellie_

Categories One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons chili powder
1 teaspoon garlic salt
1/2 teaspoon pepper
1/4 cup butter or 1/4 cup margarine
2 cups sliced mushrooms
1 cup chopped onion
1 cup chopped celery
2 (28 ounce) cans crushed tomatoes or 2 (28 ounce) cans diced tomatoes in tomato puree
1/4 cup water
1 tablespoon sugar
1 teaspoon Worcestershire sauce
2 cups canned kidney beans, drained
shredded cheddar cheese
sour cream
1 lb ground beef

Steps:

Combine chili powder, salt and pepper in cup; set aside.
Melt butter in large saucepan over medium heat.
Add mushrooms, onion and celery and cook, stirring occasionally, until onion is transparent (about 10 minutes).
Add ground beef and about 1/4 of chili powder mixture.
Cook, breaking up meat with fork, until browned.
Stir in remaining chili powder mixture, tomatoes, water, sugar, and Worcestershire sauce.
Cover partially and simmer 15 minutes.
Add beans and simmer 10 more minutes.
Ladle chili into broiler proof serving bowls.
Sprinkle each serving with about 2 tbsp shredded Cheddar cheese.
Broil until cheese melts.
Top each with dollop of sour cream (optional).
Serve immediately.

Nutrition Facts : Calories 423.8, Fat 20.8, SaturatedFat 9.6, Cholesterol 71.7, Sodium 788.6, Carbohydrate 39.5, Fiber 11.5, Sugar 5.9, Protein 24.5

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