You can get this southwest-inspired chili simmering in just 10 minutes. It uses Old El Paso® salsa, Progresso® beans and Muir Glen® organic tomatoes and has a tasty sour cream topping.
Do you like it spicy? If so, add 1/4 teaspoon ground red pepper (cayenne) along with the chili powder and cumin. You could also use hot salsa.
Pearl barley has had the outer bran removed and has been steamed and polished. Do not substitute instant or quick-cooking barley for the barley in this chili.
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