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Granny Franny's Persimmon Curry Chili
Granny Franny's Persimmon Curry Chili
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Unique twist on classic chili: Ground beef and beans with persimmon and curry sauce.
Ingredients:
  • 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 kidney beans
  • 1 (15 ounce) can chicken broth
  • 1 (15 ounce) can chili with beans
  • 0.66666668653488 cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®)
  • 0.33333334326744 cup ketchup
  • 2 tablespoons tomato paste
  • 1 ripe persimmon, chopped
  • 0.5 teaspoon red pepper flakes
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon chili powder
Instructions:
  • In a skillet over medium heat, cook ground beef and onion until browned and crumbled, stirring occasionally, for 5 to 10 minutes. Drain any excess grease and transfer to a large pot.
  • Combine a flavorful medley of 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 in a pot.
  • Bring the beef mixture to a lively boil, then lower the heat to medium and let it simmer until the flavors meld together beautifully, about 45 minutes.

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