Chili with Rice and Barley

Published on November 22, 2010

• 2 pounds ground beef

• ½ (16 ounce) package bacon, diced

• 1 large onion, diced

• 3 tablespoons chili powder

• 2 tablespoons chopped garlic

• 2 tablespoons white sugar

• 2 tablespoons red pepper flakes, divided, or to taste

• 1 ½ teaspoons ground cumin

• ½ teaspoon ground cinnamon

• 1 teaspoon ground paprika

• salt and ground ground black pepper to taste

• 2 ½ (29 ounce) cans tomato sauce

• 2 ½ (29 ounce) cans kidney beans, rinsed and drained

• 1 (29 ounce) can garbanzo beans, drained

• 1 (28 ounce) can diced tomatoes

• 1 cup barley

• 1 cup uncooked white rice

1. Combine ground beef, bacon, and onion in a large stockpot over medium-high heat. Cook and stir for 5 minutes. Add chili powder, garlic, sugar, 1 tablespoon red pepper flakes, cumin, cinnamon, paprika, salt, and pepper; cook and stir until beef is browned and crumbly and onions are translucent, about 2 more minutes.

2. Add tomato sauce, kidney beans, garbanzo beans, diced tomatoes, barley, white rice, and remaining red pepper flakes. Simmer for 1 1/2 hours, stirring periodically and tasting to adjust seasonings.

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Nutrition Facts (per serving)

522Calories15g Fat71g Carbs29g Protein

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Nutrition FactsServings Per Recipe14Calories522% Daily Value *Total Fat15g19%Saturated Fat5g25%Cholesterol46mg15%Sodium1510mg66%Total Carbohydrate71g26%Dietary Fiber18g64%Total Sugars10gProtein29gVitamin C20mg99%Calcium128mg10%Iron8mg46%Potassium943mg20%

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