Paramount’s Chili with Beans and Barley
2 cups rolled barley soaked over night in 4 cups of water
1 lb. ground beef
1 lb. ground pork
2 Tbs. olive oil
2 large onions, diced and divided
1 green bell pepper, diced
1 habanero pepper, seeded and minced
2 jalapeno pepper, seeded and minced
3 cloves garlic, minced
3 Tbs. chopped green onion
2 (15 oz.) cans chili beans
2 (14.5 oz.) can diced tomatoes
1 (6 oz.) can tomato paste
1 (8 oz.) can tomato juice
1 (12 oz.) bottle lager-style beer (optional)
2 Tbs. cornmeal
¼ cup chili powder, (or more to taste)
1 Tbs. ground cumin, (or more to taste)
1 tsp. garlic powder
½ tsp. cayenne pepper
1 Tbs. salt
1 ½ tsp. ground black pepper
1 cup shredded Cheddar cheese
Cook ground beef and pork in a large skillet over medium-high heat until the meat is crumbly, evenly browned, and no longer pink. Drain and discard and excess grease. Meanwhile, heat the olive oil in a large pot over medium heat. Stir in 1 of the large onions (diced evenly), green pepper, habanero pepper, jalapeno pepper, and garlic into large pot. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir the drained meat into the onion mixture along with the barley (drain off excess water), green onion, chili beans, diced tomatoes, tomato paste, tomato juice and beer (beer is optional, but we love the deep flavors it brings. I do not use it at shows.) Sprinkle with the cornmeal, then season with chili powder, cumin, garlic powder, cayenne pepper, salt, and black pepper.
Bring to a simmer over medium heat, and then reduce heat to medium-low. (This is where I put it all into a 7 quart crock pot and ignore it all day.) Simmer at least 2 hour, stirring occasionally. Refrigerate overnight. This really tastes better the 2nd day after all of the spices have had time to meld into the tomato base and the meat. Yummmmmm!!! To reheat, place chili over medium heat until it begins to simmer again (or plug in crock pot on high stirring until heated through). The barley will help thicken this up nicely and add another protein. To serve top individual serving of chili with cheese and remaining chopped onion or a dollop of sour cream. WOW!
