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In a 4-quart Dutch oven, heat oil over medium-high heat. Add beef and cook until brown. Drain.
Add onion, carrot, sweet pepper, garlic, chili oil and curry powder to the pan. Cook and stir for 5 minutes. Add broth and bring to a boil; reduce heat. Simmer, covered, for 20 minutes or until vegetables are tender.
Stir in kale and barley. Cook, covered, about 15 minutes more or until barley is tender. Stir in coconut milk; heat through.