Sheri'S Shortcut Chili

• Olive oil, to coat the pan
• 1 clove garlic, minced
• 1 onion, minced
• 1 pound ground turkey or chicken (or beef, or pork)
• 1 teaspoon salt, plus more to taste
• 1 teaspoon pepper, plus more to taste
• 2 tablespoons cumin
• 1 16-ounce can any kind of bean (garbanzo or kidney in my house), drained and rinsed
• 12 ounces jarred salsa (I like Trader Joe's Salsa Autentica; Mom likes Pace)
• one 28-ounce (or thereabout) can/jar/carton of your favorite tomato stuff (chopped, crushed, sauce, strained, diced))
• a bunch of dashes of your favorite hot sauce (or around a tablespoon)
• 2 long squirts of ketchup (maybe around 1/4 cup)
• 1/2 cup chopped cilantro, or more to taste

1. Coat the bottom of a Dutch oven or other large pot with olive oil and heat over medium. Once the oil is shimmering, saute the garlic and onion in the oil until they're soft and translucent.
2. Add ground meat, sprinkle it with salt, pepper, and cumin, and cook, breaking up the meat with a spoon until browned, 5 to 7 minutes.
3. Now dump in the beans, salsa, and tomato. Add the hot sauce and ketchup, then reduce the heat to low and simmer until reduced and the consistency of chili, minimum 30 minutes. If it looks too thick, add some water. Taste every so often and adjust the amount of heat, salt, and spices accordingly.
4. Once it's done, throw in the cilantro. This chili will keep for a week of meals (with scrambled eggs for breakfast).

olive oil, clove garlic, onion, chicken, salt, pepper, cumin, bean, salsa, tomato stuff, long squirts, cilantro

Taken from food52.com/recipes/66932-sheri-s-shortcut-chili (may not work)