Potatoes with Chili

Wooo Hooo!  I finally got into my kitchen for one evening at least.  The dining room trim is next so that means that everything from the dining room will now be going into the kitchen and living room.  So, that's the good news.  The bad news is that after six hours at the office and several hours trying to put some of the upstairs back together, I was way too tired to really cook.  Donato's or easy meal?  Easy won. 

This meal is so super easy and so good that I'm kind of glad when I'm just to tired to cook once in a while.  I've always used Chili Man chili but I'd imagine any canned chili would work.  And, I know that homemade is wonderful here.  Unfortunately, the homemade chili is in the office freezer - if there's any left from last winter.  Time for canned.

BTW - It was so hot and muggy outside that my camera lens kept steaming up.  And, I am SO irritated by the fact that blogger is now putting links into my blog!

Potatoes with Chili

Ingredients:

1 can Chili Man chili
2 large baking potatoes
4 oz Cracker Barrel extra sharp cheddar
2/3 c sour cream
Penzey's Northwoods seasoning (chili powder is a great substitute here)

Directions:

Bake the potatoes.  Heat the chili. 

Grate the cheese on the large holes of a grater.  Put the grated cheese in a serving bowl. 

Put the sour cream in a serving bowl and sprinkle it with the Northwoods seasoning or chili powder. 

Cut the baked potatoes in half and put them in bowls. 

Spoon the chili over the potatoes. 

Serve with the cheese and sour cream.