Yet another variation on chili…I tend to just make these up as I go. This one’s more beans than meat and has the added nutritional bonus of barley. The ingredient list is longish — I might try a simpler variant next time.
- 1 tbsp olive oil
- 1 lg spanish onion, chopped
- 4 cloves garlic, pressed or minced
- 1 lb lean ground beef
- 1 19oz can red kidney beans
- 1 19oz can white kidney beans
- 1 14oz can butter beans (lima beans)
- 1 14oz can black-eyed peas
- 1 12oz can corn niblets, ideally peaches + cream corn
- 1 28oz can crushed tomatoes
- 1 14oz can diced tomatoes (drained)
- 14 or so white or cremini mushrooms, quartered
- 2 lg red peppers, chopped
- 5 stalks celery, chopped
- 2 c cooked hulled barley
- 1/8 to 1/4 cup chili powder (I used 1/4c today but will reduce to 1/8c next time)
- 1 tbsp chipotle chili powder
- Fresh ground black pepper
- In a large stock pot (6.5 quart or bigger), heat oil over med heat. Add onion and garlic and saute for 5-7 mins or so. Toss in ground beef and stir occassionally until the meat is thoroughly browned. Add chili powders and some black pepper, and continue cooking for 5-10 mins.
- Add mushrooms and stir, cooking for 5 mins or so, then add the red peppers and celery chunks. Stir and cook for another 5-10 mins.
- While the vegetables are cooking, open, drain, and rinse all 4 types of beans and the corn niblets. Add to the pot, stir, then add the crushed and diced tomatoes.
- Turn down to minimum heat, cover. Let this sit on the stove stewing away for 45-60 mins.
- Remove from heat, stir in barley, let sit for 15 mins or so.
Serve topped with fresh grated cheddar cheese and fresh, thickly-sliced and lightly buttered bread and/or tortilla chips. Serves a lot of people, or 2 people for about a week.