Can-Can Chili

Hot & Sexy on a cold Canadian evening. Perfect apres ski or before pond hockey. Chili can warm your body down to the bone. Can-Can Chili however, will heat things up! I'm in a 'cooking' phase....could be fleeting - could endure (?). Meanwhile.....Why do I call this recipe of mine 'Can-Can'? Well, you can dance around the kitchen because this is so easy to make! Everything (well almost everything) comes from a can, can, can !!! Can you dig it?

Here's the 'You Can-Can Make This Chili Blindfolded Recipe':

Get a large crock pot or pot.

Can opener - just open and dump all the contents of each can into the pot.

2 large cans of plum tomatoes

1 can mushroom pieces

2 cans of red kidney beans

1 can mixed beans

1 can lentils

1 can baked beans

1 can cut green beans

(phew...that's a lot of cans!)

1 lb. ground beef (brown, drain, rinse)

1 onion diced

4 garlic cloves chopped

1 small carrot thinly sliced.

2 tbsp. chili powder

1/4 tsp. each of pepper, celery salt, cayenne, chipolte spice

Stew slowly for 4 hours.

Top with a dollup of rich sour cream (how do you spell dollup?)

Dip fresh baguette smothered in unsalted butter into the chili.

IMPORTANT NOTATION: This recipe is even easier if you ask your family members to a) get out the crock pot b) get the cans out of cupboard c) open the cans d) dump the cans e) fry the meat f)slice up the veggies g) add the spices.

All you'll have to do it flip the switch from OFF to ON.

Can you (b)eat that!!! ???

I think this post may have some LEGS to it. Don't you?

Can-Can Dancers at Moulin Rouge: Photo Credit