Granny Franny's Persimmon Curry Chili

Persimmon and curry sauce give this comforting chili a unique twist when paired with the traditional ingredients ground beef and beans.

• Preparation Time: 10 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 5 mins
• Calories: 287 Calories

Ingredients

• 1 yellow onion, chopped
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can kidney beans
• 1 (15 ounce) can chili with beans
• 2 tablespoons tomato paste
• 1 (15 ounce) can black beans
• 1 (15 ounce) can chicken broth
• 1 pound ground beef, or more to taste
• 1 (15 ounce) can seasoned diced tomatoes
• 1 (15 ounce) can diced tomatoes with jalapeno peppers
• 1 ripe persimmon, chopped
• 0.5 teaspoon salt
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.33333334326744 cup ketchup
• 0.66666668653488 cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.