Thursday, February 24, 2011

Project Food Budget: Pinto Barley Chili

For those of you who saw my ranty post about the Evening News, I'm sorry if I confused you! I was referring to the scare tactics of the pharmaceutical commercials. Wow! I hadn't watched the news in a long time and every single commercial was about health problems and the drugs that could fix every woe you or your family might have! No wonder we are so sick in this society and that people turn to drugs for everything!

I obviously confused some of you because I got a bunch of emails asking if I was OK and what I meant by the post!

OK, back to our regularly schedule program. This weeks installment in Project Food Budget is a delicious Pinto and Barley Chili. I love the way barley adds a chewy texture to this soup. Bulgur would also be a great addition. I used both ground cumin and cumin seeds because I love the little burst of flavor the seeds add, but if you don't have seeds you can leave them out. This chili is MUCH better the next day. The flavors come together and the barley expands in a way that really benefits the soup.

Barley and Pinto Chili
·        1 T ground cumin
·         1 t cumin seeds
·         1 T ground coriander
·         4 T chili powder
·         3 T EVOO
·         1/2 t marjoram
·         2 t garlic salt
·         1 large onion, diced
·         1 large green pepper, diced
·         ½ c barley
·         2 c cooked pinto beans
·         2 c water
·         1 c canned diced tomatoes (or better yet salsa)
·         1 -3 chipotle peppers
·         2 T vinegar
·         1 c packed cilantro

  1. Heat Oil and spices over medium heat, add onion, pepper and garlic salt
  2. Pour in water, barley, beans, tomatoes and chipotle 
  3. Cover, bring to a boil for 45 minutes or until barley is done
  4. Add vinegar and cilantro
When you first make this, it will taste pretty salty and the cumin will be fairly strong. After this sits overnight, the flavors come together and it is less salty. By all means, reduce the garlic salt if you are using salsa and canned beans!

If you find yourself with leftover chili, make a burger!

Have you made a burger out of leftovers?


  1. This looks delicious. I love how it's better the next day! Yes, the pharmaceuticals are horrible. Unfortunately, money rules in corporate America :-(

  2. id didnt know what you meant!and i went and looked but wasnt positive! im glad that you are ok Melody. i understand how things can get you down every once in awhile.

  3. YUM! This sounds amazing! I was just thinking how I would like to have some good chili. :o)

  4. Pharmaceuticals on TV are bad too. I hate TV and commercials. Any shows I watch are usually commercial free.

    Are you exclusively gluten-free? I guess I wonder with the barley mention.

  5. Bitt, I am not 100% gluten free. I should be.. but I'm not. Hopefully, one day I will follow through with it because I'd feel so much better.

  6. I can't stand TV. I thought you might have been talking about the protesters being killed in Libya, and/or the Governor of Wisconsin being outed as a pawn for corporate elite via a prank call.

    I love how you ramp up the flavor in your recipes by using salsa in place of canned tomatoes and adding things like olive brine (like in your smokey paprika spread).

  7. Yummy! And I love the leftover chili into burger idea!!

  8. I love how you give ideas for leftovers! And your generosity with herbs and spices - I'm such a spices fiend myself :)

  9. Part of the reason why I don't watch the news, either.

    Anyhow, the chili looks great! Looks a bit on the thin side for me, but a longer simmer time would fix that right up. :)

  10. i finally made chili! i did not put in the marjoram though and i forgot the bell pepper! darn it! lol.pretty good. i think ill be making more stuff like this. i have only made beans in my crock pot three times now but im glad for the recipes.