Chilli con carne with pearl barley

A great substitute for rice can be a grain of choice. Here we threw some pearl barley into a chilli con carne batch.


Minced beef 400g

Onion 1

Garlic 3-4 cloves

Olive oil 2 tbsp

Fresh chilli 2

Kidney beans 1 tin (400g) 

Chopped tomatoes 1 tin (400g)

Pearl barley 100g per person (150-200g for leftovers)

Paprika, cayenne pepper & cumin dash of each

Chocolate optional

Grated cheese, yoghurt, lime, baguette to finish, optional

How to cook

Sweat the onion and garlic over a low heat for 6mins or so until translucent. Turn the heat up and brown the beef mince. Add the chopped fresh chilli whilst this is happening, and a dash of cayenne pepper, cumin & paprika. 

When the meat is nearly all browned, drain and rinse kidney beans before adding along with chopped tomatoes & 1 tin of water. Bring to the boil, then reduce the heat to low and simmer with pan lid slightly ajar for 20 minutes. After this time, add the pearl barley for a further 30-40 minutes cooking time, and a few cubes of cocoa-rich dark chocolate if you so please.

Serve with a scattering of cheese, a dollop of yoghurt, a squeeze of lime and good ol' crusty baguette.