3/4 pound ground beef 1/2 cup chopped onion 1/4 cup chopped celery 1/4 cup chopped bell pepper 1 1/4 teaspoons salt 1/8 teaspoon pepper 1/2 teaspoon marjoram 1 teaspoon sugar 1 teaspoon Worcestershire sauce 1/2 cup chili sauce 2 cups canned tomatoes, broken up 1 1/2 cups water 3/4 cup quick cooking barley
Saute in skillet first four ingredients. Drain off excess fat and stir in remaining ingredients. Bring to a boil. Reduce heat to simmer, cover and cook about 35 minutes for quick cooking barley or 1 hour for pearl barley.
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