Friday, October 8, 2010

Kickin' Chili with Pearl Barley

This one was perfect for earlier this week - cold, rainy and autumny. Perfect for chili! Believe it or not, I actually got this one from the back of a Giant Eagle can of dark red kidney beans! I have another recipe for chili but I thought I'd give this one a try. Well, it was delicious! Also I added a secret ingredient...cinnamon! I thought it added some warmth to it. It ended up being very flavorful and not too spicy.

Kickin' Chili (modified slightly from original)

1 can (40.5 oz) dark red kidney beans, drained
2 tsp. olive oil
1 spanish onion, minced
4 garlic cloves, minced
1 lb. ground beef
2-3 jalapeno peppers, finely chopped
6 cups diced fresh or canned tomatoes
1 tsp. dijon mustard
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. cinnamon
2 Tbsp. balsamic vinegar
1 cup chopped fresh cilantro leaves (save a few for garnish if you want)
4 scallions chopped for garnish (optional; I didn't use)
salt and pepper to taste

Heat oil; brown ground beef in heavy saucepan; drain. Add onions, garlic, and jalapeno peppers, and cook until tender. Add remaining ingredients and simmer for 30-40 mins. Stir occasionally. Garnish with scallions and cilantro if desired.
Serves 12 to 15.

Boil a package of pearl barley for at least 45 mins. It increases four times it's size, so if you want to make a lot you can freeze it and use it later on. For this particular time, I used a cup of barley in boiling water.

This is a very hearty, filling recipe that would be considered a low glycemic meal because of the beans and barley (plus tons of fiber!)

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