Beer and Barley Chili

Beer and Barley Chili

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.


Squad goals though. Big thanks to @letsgrababeer for an unforgettable few days. #tkgtravels #barleyfieldtrip

A photo posted by Josh | The Kentucky Gent (@thekentuckygent) on

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.


Typical Wednesday, drinking beers in the barley fields with @kirstenalana. #barleyfieldtrip @letsgrababeer

A video posted by krissy price (@bostonpollen) on

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

Summertime chili with lots of fresh veggies and tender barley in a beer broth.
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: American, Tex-Mex
Keyword: Soup, Spicy
Servings: 8 servings


  • 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.

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