Ingredients Jump to Instructions ↓

  1. 2 teaspoons vegetable oil

  2. 1/2 cup chopped onion

  3. 1/2 cup diced green bell pepper

  4. 2 teaspoons minced garlic

  5. 1 tablespoon chili powder

  6. 1 pound lean ground beef

  7. 1 cup beef broth

  8. 1 can (14 ounces) pasta-ready chunky tomatoes with crushed red pepper (see Note)

  9. 1/2 cup quick-cooking barley

  10. 1/4 teaspoon salt

  11. 1 cup frozen-corn kernels

  12. 1/4 cup sliced scallions

Instructions Jump to Ingredients ↑

  1. Heat oil in a large nonstick skillet. Add onion, green pepper and garlic, and cook over medium-high heat until tender, about 2 minutes. Stir in chili powder and cook 30 seconds until fragrant.

  2. Add beef and cook, breaking up clumps, 3 minutes or until no longer pink. Drain off fat.

  3. Stir in beef broth, tomatoes, barley and salt. Bring to a boil, reduce heat, cover and simmer 10 minutes or until barley is tender. Stir in corn and cook 2 minutes longer until heated through. Sprinkle with scallions.Serve this chili on rice or spooned on split soft rolls, sloppy joe-style. Note: Look for this and other new, seasoned-tomato products in the canned tomato section of your market.


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