It's Chili in the House

It was Sunday mid-afternoon and I was starvin[g] like Marvin[g]. I had to think fast on my feet and create a meal before I gave up and broke into the baby's stash of Goldfish crackers.

I had to make something that wouldn't take no more than 5 minutes to make. I wobbled my way into the kitchen and opened the pantry door. A huge mound of Disastra plastic grocery bags came tumbling down to the floor. Stepping over them, I looked inside the cupboard to check out my supply of canned goodies. Hmm, garbanzo beans...nope! White kernel corn...? Spare me! Boston Baked Beans...blahh! Boring.

"Oh, but wait, what, pray tell, is this?!" I yelled in Elizabethan, startling the baby, who had already one-leg crawled her way into the kitchen right behind me. (My little Mini-Me follows my every move.)

"Mommy's gonna make us some CHILI, child!" I gushed at her. She smiled approvingly and began clapping, as though she knew what in the blazes I was really talking about.

I call this recipe "Gunshot Chicken Chili" because, well, you've made chili before. You know that it's supposed to simmer awhile and let all the flavors come together in the pot. But I didn't have the time for all of that! Here's what I came up with on the spot:

Reesha's Gunshot Chicken Chili
Premixed Chili in a can
White Kernel Corn
White Beans
Canned Chicken chunks (forked)
2 "squishes" of Taco Sauce in a tube (I'm fancy like that.)
4 or 5 "dashes" of Hot Sauce
Sea Salt & Fresh Ground Pep
Garlic Salt

Directions: Add half cans of the above ingredients into a large microwaveable bowl. (You need to drain and rinse your beans and corn, though.) Stir ingredients, then nuke 'em for about 3-4 minutes, or at least until the entire mixture is hot. Add in chunks of your favorite cheese to melt, then serve yourself up a bowl of expedient awesomeness. I cooled some chili off for the baby to eat. She loved it, naturally. Serve with 2 toasted sandwich thins, first basted with extra-virgin olive oil then sprinkled with some garlic salt.

What to do with the other halves of the cans? Just pour them all to a pot to simmer the on the stove, covered, for about an hour and a half. Then you'll have some real chili to chow on at a later date!

I added some extra seasonings to the chili on the stove:

Dried Minced Onions
Parsley Flakes
Oregano
Italian Seasoning

Oh, by the way, I should mention that I am a Seasoning Adding Addict (SAA). This cheap and delicious chili was as quick to make as firing off a gunshot. Pew! Pew!