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Chili with Barley

From Falmouth, Kentucky, Shirley McClanahan notes, “This is one of those quick but delicious, one-dish dinner recipes you can never have too many of. It’s a perfect, stick-to-the-ribs meal on those cold winter days when you need to be warmed from the inside out. My family loves it and even our minister raved about it at a potluck supper.”
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings (2-1/4 quarts)


  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 4 cups water
  • 1 cup quick-cooking barley
  • 1 can (16 ounces) chili beans, undrained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (6 ounces) tomato paste
  • 1 envelope chili seasoning


  • In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Add water; bring to a boil.
  • Stir in barley. Reduce heat; cover and simmer for 10 minutes or until barley is tender. Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through.

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  • 100cutecats
    Nov 27, 2012

    We really liked this. I did make a few changes. Used beef broth rather than water, added chili powder rather than the chili seasoning, salt & pepper and 1/2 cup medium salsa. I also cooked it a bit longer so the barley was tender.

  • Hannah0418
    Oct 14, 2011

    i made this with some changes. i cooked the barley separately, then mixed together with other ingredients. i had fresh tomatoes to use up so i peeled & diced those and added 12oz tomato sauce instead of paste. used a tbsp chili powder instead of an envelope of chili seasoning. when it was done, i thought it lacked something so i added s&p to taste plus several drops of hot sauce. enjoyed it.

  • anaJG
    Sep 20, 2011

    I loved this it was my first time making chili, I didn't add the barley because I couldn't find it in the store but it still taste delicious

  • JOHNSB77
    Sep 24, 2010

    No comment left