Granny Franny's Persimmon Curry Chili
Recipe by Rhonda McCoy Grady from allrecipes.com
Dinner 1 Hr. 5 Mins.
Ingredients
10
10 servings
- •1 pound ground beef, or more to taste
- •1 yellow onion, chopped
- •1 (15 ounce) can seasoned diced tomatoes
- •1 (15 ounce) can diced tomatoes with jalapeno peppers
- •1 (15 ounce) can pinto beans
- •1 (15 ounce) can kidney beans
- •1 (15 ounce) can black beans
- •1 (15 ounce) can chicken broth
- •1 (15 ounce) can chili with beans (Optional)
- •⅔ cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®)
- •⅓ cup ketchup
- •2 tablespoons tomato paste
- •1 ripe persimmon, chopped
- •½ teaspoon salt
- •½ teaspoon red pepper flakes
- •½ teaspoon ground cumin
- •½ teaspoon chili powder
Instructions
- Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot.
- Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot.
- Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.
Nutritional Facts
Per 10 servings
- Calories: 287
- Carbohydrate: 30g
- Fat: 11g
- Fiber: 10g
- Protein: 18g
- Sugar: 3g
Related Recipes
The Ultimate Slow Cooked Chili
Very Veggie and Beef Chili
Hand-Cut Beef Chili and Beans
Chili I
Spicy Turkey Four-Bean Chili
Sweet Potato Chili
Traditional Chili with Ground Turkey
Washabinaros Chili
Best No-Bean Chili
Slow Cooker Turkey and Chorizo Chili
Ground Chicken Chili
