Chili with Rice and Barley

My husband and I put this together and mixed some long time standbys and some new ideas, and it was fabulous. It was the most amazing chili we have ever made and we are chili lovers. And it will freeze fabulously. Please give it a try!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 40 mins
• Total Time: 2 hr
• Calories: 522 Calories

Ingredients

• 2 tablespoons white sugar
• ½ teaspoon ground cinnamon
• 1 large onion, diced
• 1 ½ teaspoons ground cumin
• 2 pounds ground beef
• 3 tablespoons chili powder
• 1 cup uncooked white rice
• 2 tablespoons chopped garlic
• 1 cup barley
• 1 (28 ounce) can diced tomatoes
• 1 teaspoon ground paprika
• ½ (16 ounce) package bacon, diced
• 2 tablespoons red pepper flakes, divided, or to taste
• 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

Recipe Instructions

Step 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.

Step 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.