1 lb. boneless, skinless chicken (sometimes I use pork instead)
1 can extra thick and zesty tomato sauce
1 tbsp. olive oil
1/2 tsp. garlic salt
2 tsp. Mexican seasoning (McCormick)
1 1/2 tsp. chili powder
1 hot chili, dried
1/2 tsp. Tabasco
2 spoonsful of chili sauce or whatever you have
1/2 c. water

Brown chicken or pork in olive oil for about 5 minutes. Add remaining ingredients; let simmer for about 1 hour. Serve over rice or with mashed potatoes. Serves about 4.