125 likes, 6 comments - itsalislagle on January 21, 2026: "Sheri’s Shortcut Chili (recipe below) I have been sick for more than two weeks and at this point, no more Nyquil — only my mom’s chili will do. The shortcuts (ketchup and jarred salsa) are the genius, and what makes it doable with a foggy brain and drippy nose. Recipe is in I Dream of Dinner and pasted below⤵️ 1 medium yellow onion 2 tablespoons olive oil 2 tablespoons ground cumin S&P 2 pounds ground chicken or turkey ¼ cup ketchup 2 teaspoons hot sauce 24 to 28 ounces tomato puree 12 to 16 ounces medium-hot jarred salsa 2 (15-ounce) cans any beans you like in chili ½ cup cilantro leaves and stems 1. Coarsely chop 1 medium yellow onion. In a large Dutch oven or pot, heat 2 tablespoons olive oil over medium- high. Add the onions and 2 tablespoons ground cumin, season with S&P, and cook until softened but not browned, 3 to 5 minutes. Push to one side of the pot and plop in 2 pounds ground chicken or turkey. Season generously with S&P and cook, without stirring, until browned, 3 to 5 minutes. Break the chicken up into big pieces, stirring in the onions, and cook until opaque, a minute or two. Stir in ¼ cup ketchup and 2 teaspoons any hot sauce until mostly absorbed. 2. Add 24 to 28 ounces tomato puree and 12 to 16 ounces medium-hot jarred salsa. Season with S&P, bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until thickened and flavorful, 10 to 15 minutes. If it gets too thick, add some water. Taste every so often and adjust the amount of heat, salt, and spices to taste (if it’s too spicy, add more ketchup). Drain and rinse 2 (15-ounce) cans pinto, black, or any beans you like in chili (sorry Texas). Stir in the beans and cook until warmed. 3. Coarsely chop ½ cup cilantro leaves and stems and stir it in.".