Rock’m Sock’m Chili

It’s a fast, flavorful, and guaranteed kid pleaser! Serve this fiber-rich chili with cornbread and carrot or celery sticks.
Course Lunch, Main Dish
Servings 8


  • 2 Teaspoon vegetable oil
  • 1 Pound ground beef, turkey, or chicken
  • 1 Cup coarsely chopped onion
  • 1/2 Cup PEARL BARLEY
  • 1 28oz. Can cut tomatoes
  • 1 Cup water
  • 1-2 Tablespoon chili powder
  • 1/2 Teaspoon salt
  • 2 15oz Can pinto or red beans
  • grated cheese or tortilla chips for garnish


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