“Hey, hang on wait a second; that’s not chili it comes in a can!!”
Yes yes I know, real chili is made at home in bulk and leaves you shall we say a bit “gassy” for days on end while eating leftovers that strangely becomes tastier and more gelatin like the longer it sits in the fridge.
I DO make homemade chili on occasion…honest! I even have my turkey chili recipe on here you can check out for an authentic homemade chili to rule them all bahahaha!
Like my pops always use to say “whenever it’s cold outside chili hits the spot!”…well I have upgraded my chili making/consuming to anytime of the year as it’s just to darn good not to.
I want to show people that even an amateur can start small and learn to cook better, how to improvise in the kitchen and not be so strict with themselves. I say if you are the one who eats it than make whatever the hell you want! 😀
Add butter to a non stick pot and saute chopped onions.
While the chicken is cooking make some rice with a 1:2 rice to water ratio after your onions have sauteed.
*Did you know? Different rice species have different characteristics as shown here...Thai(sticky rice) on the the left and Jasmine long grain rice on the right. Both cook the same but stick rice is exactly as the name says STICKY! It is well known in Thailand for being formed into a baseball shape then eaten as a dessert served with mango's.
Grab your leftover chicken from the day or two before from the fridge and cut that luscious beauty unto strips of heaven.
When the rice and chicken is done and cut into strips; add your chili, garlic powder, chili powder and chicken to the rice pot. Cover and let sit for a few minutes until the chili is warm.
Add salt and pepper to taste and if you want to go all out add some crackers and some shredded cheese to top this easy cheap quick meal!
If your wondering what that green stuff is it's just broccoli(optional) that I had nearby; threw it in last minute for a little more well rounded meal.