This is just a very simple chili recipe with a beef and tomato soup base. It is easy to do in a stock pot, but if you prefer a crock pot, set the settings to low and cook all day.
The seasoning are on the very mild side. Be sure to adjust to your preferences.
Ingredients
- 1 c unhulled barley uncooked
- 2 Tbl olive oil
- 2 onions diced
- 2 28 oz cans crushed tomatoes
- 1 28 oz can diced tomatoes
- 2 pounds hamburger
- 6 cups red beans cooked
- 1 red pepper diced
- 1 Tbl chili powder
- 1 Tbl salt to taste
- 1 tsp pepper to taste to taste
- 1/2 tsp beef bouillon optional
- 2 cups beef broth or water
- 2 c frozen corn
Servings: servings
Instructions
- Rinse barley.
- Add 3 cups water and simmer on low until cooked, around 45 minutes.
- Saute onions in olive oil until translucent.
- Add red pepper and saute until softened.
- Combine all ingredients, except hamburger and corn in large stock pot.
- Heat to lightly boiling.
- Meanwhile, roll hamburger into small balls, seasoning if desired.
- Drop meatballs into soup, and reduce heat to simmer.
- Let simmer until meatballs are cooked through.
- Use 2 or 3 cups beef broth to thin soup if desired.
- Drain and add barley when tender.
- A few minutes before serving, add frozen corn kernels.
- Adjust seasonings if desired.
- This is better the second day.
Recipe Notes
Cook the hamburger and drain before adding to the pot instead of meat balls if desired. Serve with hot sauce on the side.
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