Barley Chili

1 lb lean ground beef
2 onions chopped
5 cloves garlic minced
2 T whole wheat flour
1 t parsley
1 t Worcestershire sauce
2 t chili powder
1 t cumin
pinch of thyme and basil
1 t oregano
3/4 cup barley (hulled)
1 can kidney beans
2 can black beans
2 cans chili beans
Salt and Black Pepper
1 can tomatoes with green chilies
3 cups water
2 T beef bullion

1. Since you are using hulled barley instead of pearled, start by rinsing the barley and boiling it for 30 minutes. While this is boiling, you can chop the onions, mince the garlic, and continue on the step 2.

2. Brown lean ground beef with onions and garlic. I've always found that stew, soup, and chili recipes turn out beautifully when they are seasoned at each step, so when I made this recipe I sprinkled some salt, pepper, cumin, and chili powder on the beef.

3. Drain the barley.

4. Drain beef, add 2 T whole wheat flour and stir well, then add the rest of the ingredients (including barley!)
and stir well.

5. Bring chili to a boil and then lower heat to keep it at a steady simmer, stirring regularly for an hour or until barley is tender.

6. Serve with all natural sharp cheddar and sour cream, or whatever garnishes your heart desires!