Dinner

Becca's Chili is for Dinner.

Becca's Chili takes 10 minutes to prepare.

Becca's Chili takes 10 minutes to cook.

Becca's Chili makes 20 servings.

The ingredients for Becca's Chili are:

Deer Meat, 1 pkg, about 1 lb (can use ground turkey or lean ground beef, my recipe uses deer meat because my brother shares game meat)
Tomato Sauce, 1 can
Beans, black, 1 can
Beans, red kidney, 1 can
Diced Tomatoes, 1 can
Bacon, 1 pkg
Pork and Beef Sausage, 4 link
Refried beans, 1 can
Yellow Sweet Corn, Frozen, 1 pkg
Mixed Vegetables, frozen, 1 pkg (of your choice, I often use leftover veggies in the freezer or fridge)

Spices: cumin, chili powder, garlic, salt, pepper (instead of a chili seasoning packet because I can control salt intake and others can add more salt at the table)

Here is how you make Becca's Chili:

1. Cut bacon into about 1-inch pieces while still raw. Cook bacon in separate skillet (in order to remove bacon from extra grease later). As the bacon cooks, in a large pot, put chop up onions and add garlic and salt and PAM spray/butter (your choice) and start browning ground meat. Sprinkle chili powder, cumin, salt and pepper - eyeball how much you'd like. You can always add more later when you taste-test.2. Start opening all your cans and empty them into the pot and stir contents all together. Do not drain the juice of the diced tomatoes or beans. They give the chili enough brothiness. The refried beans are a trick I learned from Rachel Ray to make chili creamier. I add the beans I like most (black and kindey) but just like Rachel Ray, I have no issue when people change up a recipe to suit their tastes.3. Add frozen veggies and frozen corn packages - when your mixture starts to boil, it means the veggies are cooked thoroughly. This is often a great opportunity to collect containers of leftover vegetables and add them (I do this a lot with recipes). 4. About now, the bacon is ready to be added to the chili mixture. I remove the bacon from the grease before adding it to the chili.5. In that skillet (minus the grease), I cook the cut up sausage links because I like them having a crispy edge. This is optional - and I do not always have links on hand. We've had a BBQ cookout and there are leftovers. Once they are done, add them to chili. Taste-test the chili and see what needs to be added to suit your taste-buds.6. The following is optional - this recipe is already fiber-rich, but you can always add flax powder to your mix. I do this when making spaghetti or meatloaf...I love my family and I get sick of fighting my children and husband (the biggest kid) to eat healthy. So, I sneak it in....waa haa haa!!Serving Size: makes about 20 1-cup servingsNumber of Servings: 20Recipe submitted by SparkPeople user CLASSICVIXEN.

The nutritional information for Becca's Chili is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 180.2

• Total Fat: 5.5 g
• Cholesterol: 26.3 mg
• Sodium: 466.8 mg
• Total Carbs: 20.6 g
• Dietary Fiber: 6.1 g
• Protein: 13.2 g