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January 29, 2010 / Sarah

National Cornchip Day


Bean and Barley Chili
Adapted from Eating Well

2 cans pinto beans, rinsed and drained
1 tablespoon canola oil
1 large onion, finely chopped
2 carrots, finely chopped
2 stalks celery, finely chopped
6 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
6 cups water
1 bay leaf
2 4.5 oz cans chopped green chiles
1 28-ounce can plum tomatoes, drained and chopped
1/2 cup pearl barley
1 teaspoon salt
4 teaspoons cider vinegar
1/2 teaspoon sugar
Freshly ground pepper, to taste
Cornchips

  1. Heat oil in a large soup pot over medium heat. Add onions, carrots and celery; cook, stirring occasionally, until softened, 5 to 10 minutes. Add garlic, cumin and oregano; cook, stirring, until fragrant, about 1 minute.
  2. Add water, bay leaf and beans; bring to a simmer.  Cover and simmer over low heat, stirring occasionally, for 1 hour.
  3. When the beans have simmered for 1 1/4 hours, add chiles, tomatoes, barley and salt. Simmer, partially covered, stirring occasionally, until beans and barley are tender and chili has thickened, about 45 minutes more.
  4. Remove bay leaf. Season chili with vinegar, sugar, pepper and salt.  Top with cornchips.
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One Comment

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  1. Hipolito M. Wiseman / Feb 7 2010 8:28 pm

    Hey very nice blog!! Man .. Beautiful .. Amazing .. I will bookmark your blog and take the feeds also…

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