Beef and Barley Chili

• lean or extra lean ground beef1 lb
• large onion↗1

  chopped

• canola oil↗1 tablespoon
• small red or yellow pepper1

  chopped

• garlic cloves↗3 -4 cloves

  crushed

• can tomatoes (diced, whole or stewed)↗1

  (28 ounce)

• cooked red kidney beans or canned kidney beans, rinsed and drained↗1 cups

  (19 ounce)

• baked beans1

  (14 ounce)

• salsa1 cup
• broth (beef, chicken or vegetable) or tomato juice↗1 cup
• pearl or pot barley1⁄2 cup

  (pot barley takes longer to cook)

• chili powder↗2 -4 tablespoons

  to taste

• cocoa↗1 tablespoon

  optional

• pepper↗

Step-by-step instructions

1. 1

   In a large pot, cook the beef and onion in a drizzle of oil over medium-high heat for 5-8 minutes, breaking up with a spoon, until the onions are soft and the meat is no longer pink. Add the peppers and garlic and cook for a few more minutes, until soft.

2. 2

   Add all other ingredients and bring to a boil. Turn the heat down to low, cover and cook for about an hour, stirring occasionally, until reduced and thick.

3. 3

   Serve immediately or cool, then refrigerate for a day or two until ready to enjoy.