Barley Chili

Modified from Cooking for 2

1/2 lb ground beef [this is a two person magazine, but I freeze all my hamburger in 1 lb packs so I doubled this recipe]

1 small onion, chopped

2 tbsp flour

4 cups water

1/3 cup medium pearl barley

1/2 cup tomato sauce

1 1/2 tsp beef bouillon granules (the bouillon cubes you buy to make broth (I buy mine at Sam's Club in bulk) are 1 tsp if you smash them (a big pot works well).)

1 tsp chili powder

3/4 tsp cumin

1/4 tsp salt

1/4 tsp dried oregano

In a large pot, cook beef and onion over medium heat until the meat is no longer pink. Drain. Stir in flour. Add the remaining ingredients and bring to a boil. Reduce heat, simmer, uncovered, for 1 hour or until barley is tender (and 1 hour worked well for me).

Makes 3 cups.