Source: National Barley Foods Council

Great chili flavored with barley and beans.

Servings

1 lb lean ground beef (10% fat) (or turkey or chicken)
1 cup fresh chopped onion
0.5 cup barley, pearl
1 cup tap water
0.5 tsp salt
30 oz canned pinto beans , undrained (optional)
0.5 cup shredded cheddar cheese (for garnish)
2 tsp vegetable oil
28 oz canned unsalted diced tomatoes
1 tbsp chili powder , or more (to taste)

1 Heat oil in Dutch oven or heavy 4 to 5-quart pan over medium heat.
2 Add ground beef and onion.
3 Cook, stirring frequently, until beef is no longer pink.
4 Add barley, tomatoes, water, chili powder and salt.
5 Cover and cook 30 minutes over medium-low heat.
6 Add undrained beans (if desired) and continue to cook 15 to 20 minutes to blend flavors and finish cooking barley.
7 Serve in bowls topped with grated cheese.