1 tsp. butter
8 oz. barley
2 lbs. lean ground beef
2 large onions, finely chopped
2 19-oz. cans of red kidney beans, drained
3 14½-oz. cans of peeled tomatoes in liquid
12-oz. bottle of Corona beer
2 small chili peppers, chopped finely
Salt and pepper to taste
Garlic powder to taste
Dash of dried, crushed red pepper
Ground chili powder to taste (5 tsp. for medium spiciness)

In medium saucepan, bring 2½ cups water to a boil; add butter. Stir in barley, cover and simmer on low heat for 35-40 minutes.

In skillet cook beef, onion and peppers until beef is browned.

Throw all the ingredients into a crockpot or big pot and allow to simmer. (I personally like to use the crockpot and let it simmer all afternoon, but if one doesn't want to wait that long the stove is definitely an option).

Sprinkle with a nice sharp cheddar cheese.