Chili, good. Canned Chili, bad. Canned chili expired 2010, ugly. And there's a lot of cans left.
Adapted from Southern Living
4 large baking potatoes
2 cans chili
1 can corn (or frozen)
Chopped green onions or chives
Scrub potatoes; prick several times with a fork. Bake at 400 in the oven for an hour or microwave according to manufacturer's instructions.
Heat chili and corn. Split potatoes, and top evenly with chili and corn. Serve with desired toppings. Use more or less chili or corn as desired.