Recipe By Sarah Lasry
This no-brainer recipe uses my favorite shortcut. Secret ingredient: baked beans and canned beans. They make for the fastest chili. If you want you can also make this dairy or meaty with serving a side of nacho cheese or shredded cheese, or you can toss in some chopped meat.
It takes legit 15 minutes to make this chili. Add some tacos and all the fixings, throw it on a sheet pan, and bring it out to the backyard porch. Dinner is served. And it doesn’t even have to be a Tuesday.
Sauté the onions in olive oil for about three minutes (if adding meat, sauté chopped meat with the onions for 10 to 12 minutes). Then add everything into the pot and let simmer for an additional 10 to 15 minutes. Place in a bowl.
Place all your fixings with the tacos and chili on a tray.
I love using baking sheets as my boards. They have lipped edges to contain the food, are large enough to fit everything, and they go in the dishwasher after!
Photography by Sara Goldstein
