Bean and barley chili

The Washington Post published this Bean and barley chili recipe which looked really good.

I made two changes to the recipe: Red bell peppers rather than green ones (I think red tastes better) and an extra cup of broth instead of a cup of beer (which allows me to use the entire box of broth, and I don't have to try to buy a single bottle of beer).

The printed recipe seems to be missing a step since it starts with the heat set to medium-high then later tells you to turn it back up to medium-high (without ever mentioning turning it down). I turned it down at the deglaze step.

It is very good. I might try it with brown rice instead of barley just as a variation, but the barley version is quite good. I imagine the final simmer would need to go longer to fully cook the rice.

My conclusion is that I don't need my other veggie chili recipes any longer :-).