Quaker Mexican Chicken and Barley Chili

  1. 1 cup chopped onion
    1 clove garlic, minced
    1 tablespoon vegetable oil
    3 cups water
    1/2 cup medium Quaker Barley
    1 (16 ounce) can tomatoes
    1 (16 ounce) can tomato sauce
  2. 1 (14 1/2 ounce) can chicken broth
    1 (11 ounce) can whole kernel corn, drained
    1 (4 ounce) can chopped green chiles, drained
    1 tablespoon chili powder
    1/2 teaspoon ground cumin
    3 cups chopped, cooked chicken
  1. In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender.
  2. Add remaining ingredients, except chicken. Use the tomato juice and chop the tomatoes. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally.
  3. Add cooked chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender.
  4. Add additional water or chicken broth if chili becomes too thick upon standing.
  5. Makes 9 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases