Mexican Chicken And Barley Chili Recipes

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers; cook 3-4 minutes longer or until tender. , Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until barley is tender.

MEXICAN CHILI

Steps:

• Heat the oil in a large pot over medium heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Stir in the garlic and cook, stirring occasionally, until slightly golden, 2 to 3 minutes. Add the beef, breaking it up with a wooden spoon, and cook for about 5 minutes. Add the chili powder, cumin, oregano, salt, cayenne and chile paste and stir until the beef is coated with the seasonings. Add the tomatoes with their juices, beans, enchilada sauce and chocolate and stir. Reduce the heat, cover and simmer until thickened, stirring occasionally, about 30 minutes.
• Garnish the chili with your desired toppings and serve.

DELICIOUS CHICKEN BARLEY CHILI

Steps:

• In a large saucepan, tomatoes, salsa, broth, barley, water, chili powder, cumin, and garlic.
• Bring to a boil; cover and reduce heat to low. Simmer for 30 minutes, stirring occasionally.
• Add beans, corn and chicken; increase heat until chili comes to a boil.
• Cover and reduce heat to low. Simmer for another 5 minutes, or until barley is tender.
• If chili becomes too thick, add more chicken broth or water until chili is desired consistency.
• Top each bowl of chili with a little shredded cheddar and a dollop of sour cream.

MEXICAN CHICKEN AND BARLEY CHILI

Steps:

• In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue cooking 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing.

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.

MEXICAN BEAN 'N' BARLEY CHILI

Steps:

• In a Dutch oven coated with nonstick cooking spray, saute onion and garlic in oil for 2 minutes. Stir in peppers and cook 3 - 4 minutes longer or until tender.
• Stir in remaining ingredients.
• Bring to a boil; reduce heat; cover and simmer for 15 to 20 minutes, or until barley is tender.
• Add frozen okra let cook to crisp tender.

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.

MEXICAN CHICKEN CHILI

Steps:

• In a large skillet, brown chicken in oil. Transfer to a 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low until chicken is no longer pink, 5-6 hours.