Chicken Barley Chili Recipes

BARLEY CHICKEN CHILI

Steps:

• In a large saucepan, saute onion and green pepper in oil until tender. Add the water, tomato sauce, broth, tomatoes, barley, chili powder, cumin and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Add chicken. Cover and simmer for 5 minutes longer or until barley is tender.

CHICKEN AND BARLEY CHILI

Steps:

• In a 4-qt saucepan or Dutch oven, cook onion and garlic in oil till onion is tender.
• Add remaining ingredients except chicken.
• Bring to a boil. Reduce heat to low.
• Cover and simmer 40 minutes, stirring occasionally. Add more water or stock if it seems too thick.
• Add cooked chicken; continue simmering 5-10 minutes till chicken is heated through and barley is tender.
• Taste to adjust seasonings - I'm sure I add more chili powder and cumin than this calls for, maybe a touch of oregano.
• Salt is up to you - always easier to add it at the end than start with too much.

CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, combine first 7 ingredients (tomatoes through cumin).
• Over high heat bring to a boil; cover and reduce heat to low.
• Simmer for 20 minutes, stirring occasionally.
• Add beans, corn and chicken; increase heat to high until chili comes to a boil.
• Cover and reduce heat to low.
• Simmer for another 5 minutes, or until barley is tender.
• If upon standing the chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• If desired, top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

CHICKEN THIGH CHILI

Steps:

• Heat oil in a large stockpot over medium-high heat. Add chicken and cook in the hot oil, stirring occasionally, until browned, about 10 minutes. Add onion and garlic; cook and stir until onion is translucent, 5 to 10 minutes.
• Add diced tomatoes, all beans, corn, bell peppers, 3 ounces tomato paste, chili powder, cumin, cayenne, salt, and pepper; mix well. Cover and reduce heat to medium-low. Cook, stirring occasionally and adding more tomato paste as needed to thicken, until peppers have softened, about 30 minutes.

BARLEY CHILI

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.

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.