Granny Franny's Persimmon Curry Chili
Rhonda McCoy Grady
"Add persimmons, who'd-a-thought? Mom made this chili tonight with what she had in the house and it was phenomenal. I had to share. It was a perfect blend of sweet and spicy, warming us up right before the holidays. This fast and easy recipe is definitely one to consider when you are overloaded with all the persimmons someone brought into the office to share. It's simple, and I'm telling you it's amazing."
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Ingredients1 h 5 m servings 287 cals
Original recipe yields 10 servings
- 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.
Per Serving: 287 calories; 10.9 g fat; 30.4 g carbohydrates; 17.8 g protein; 36 mg cholesterol; 1224 mg sodium. Full nutrition
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