Chili With Barley

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Chili With Barley to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Chili With Barley, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• (PICTURED BELOW)
• shirley mcclanahan, falmouth, kentucky
• 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.
• 1 pound ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 4 cups water
• 1 cup quick-cooking barley
• 1 can (15-1/2 ounces) chili beans,
• undrained
• 1 can (14-1/2 ounces) diced tomatoes,
• undrained
• 1 can (6 ounces) tomato paste
• 1 envelope chili seasoning
• 1 In a large saucepan, cook the beef, onion
• and garlic over medium heat until meat is
• no longer pink; drain. Add water; bring to a

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Stir in the barley

Step 2: Technique & Execution

Reduce heat; cover and simmer for 10 minutes or until barley is tender

Step 3: Technique & Execution

Stir in the beans, tomatoes, tomato paste and chili seasoning; heat through

Step 4: Technique & Execution

Yield: 6-8 servings

Step 5: Technique & Execution

TANGERINE TOSSED SALAD (PICTURED ABOVE) helen musenbrock, o’fallon, missouri I learned to cook from my mother when I was a young girl

Step 6: Technique & Execution

I like the combination of sweet tangerines and crunchy caramelized almonds in this recipe. 1/2 cup sliced almonds 3 tablespoons sugar, divided 2 medium tangerines or navel oranges 6 cups torn lettuce 3 green onions, chopped 2 tablespoons cider vinegar 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon pepper 1 In a skillet, cook and stir the almonds and 2 tablespoons sugar over medium-low heat for 25-30 minutes or until sugar is melted and the almonds are toasted