California Sunshine Chili
Quick and easy our California Sunshine Chili will warm the cool autumn nights.
1 pound ground beef 1 medium onion, chopped 3 cloves garlic, finely chopped 1 can (15 1/4 ounces) kidney beans. rinsed and drained 1 can (15 ounces) tomato sauce 3/4 cup (about 5 ounces) pitted dried plums, quartered 1 tablespoon chili powder 1 tablespoon dried oregano leaves Salt and pepper, to taste Shredded Cheddar cheese (optional)
In large saucepan, brown ground beef over medium heat, breaking into 3/4-inch crumbles; pour off all but 1 tablespoon drippings. Add onion and garlic; cook and stir 3 to 4 minutes or until onion is translucent. Add beans, tomato sauce, dried plums, chili powder and oregano; bring to a boil. Reduce heat to low. Cover; simmer 25 minutes or until mixture thickens slightly. Season with salt and pepper. Serve in bowls and top with cheese, if desired.
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