Recipe sponsored by LetsGrabA.Beer
Last week I had a great time on a trip to Wyoming and Idaho (which you may have seen on my stories). I learned a lot about barley growing, specifically for beer, and met some local farmers who grow and supply barley for Anheuser-Busch. I really enjoyed seeing the passion and dedication of some of the growers, and the pride they took in their farms. I had never been to that part of the country and it was shockingly beautiful everywhere I looked. I was immediately inspired to create a recipe that used barley and beer!
Barley is such a versatile ingredient to cook with. It can take the place of any grain, rice, or pasta in a recipe. You just boil it for an hour or so until it becomes tender and it is ready to eat. In the past I have used it in risotto, had it for breakfast, and made a grain salad with it.
This time though, I made a fresh summer chili with some beef, pork, and lots of barley. I loaded up the chili with summer veggies like corn and zucchini to keep everything light and fresh tasting.
Before the recipe, here is a picture of the group of us in Idaho! It was such a fun trip and I loved all the people I met.
This is what happens when you drop a group of bloggers into a barley farm!
Now on to the recipe! First, sweat the onions and peppers, and brown the meat. There is pork and ground beef in the mix. Beer goes in next. I used a Goose Island IPA.
Tomatoes, corn, zucchini, and barley along with some spices.
After it simmers for an hour and a half it is looking real good.
Top with some sour cream and cilantro and serve!
Like I said earlier, this chili isn’t too heavy cause of all the veggies, but it fills you up. It has a nice light beer flavor running throughout which the barley plays well with.
Serve it with the same beer you put it! I used an IPA but you can use any beer you like to make it your own.
Beer and Barley Chili
- 1 pound ground beef
- 1/2 pound diced pork
- 1 onion diced
- 1 bell pepper diced
- 3 jalapenos diced
- 3 cloves garlic minced
- 28 ounces canned diced tomato
- 2 12 ounce beers
- 1 tablespoon cumin
- 1 teaspoon coriander
- 2 teaspoons chili powder
- 2 chipotle peppers in adobo sauce diced
- 3/4 cup barley
- 2 small zucchinis diced
- 1 cup corn
- sour cream and cilantro for serving
- Cook the beef and pork in the pot to brown, about 5 minutes.
- Add the onion, pepper, and jalapeno and sweat, stirring often, about 10 minutes.
- Add the garlic and cook 2 minutes.
- Add everything else and stir well. Season to taste. Cover and simmer about an hour and a half until the barley is tender.
- Serve with sour cream and cilantro.