Beanless Barley Chili (a.k.a. Fart-Free Chili)

The Captain and the Short People are allergic to beans, so here's a comfort food I make for them.

Heat ½ cup oil in a large soup pot or Dutch oven.

Chop together in a food processor:

1 red bell pepper

1 whole yellow onion

Saute in hot oil until onions start to caramelize, then add: 

2 quarts of beef stock

1 ½ cups pearl barley

6 oz. tomato paste (it blends into the soup better if you whisk it with some stock in a little bowl before adding it to the pot)

Sea salt to taste

1 Tbsp. sweet paprika powder

1 Tbsp. chili powder

Note: If you like your chili hotter, substitute the sweet paprika for smoky paprika, and add some cayenne powder in with your chili powder. 

Bring to a boil, reduce to a simmer and cover. Meanwhile, brown 1 lb. of lean hamburger and season with 2 tbsp. minced garlic, sea salt, and cumin to taste.  Drain and add to soup pot.  Simmer until barley is tender.

Top with chopped onion, crushed tortilla chips, shredded cheddar, or sour cream.

Excellent with corn bread!