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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Recipe Summary

prep:
10 mins
cook:
55 mins
total:
1 hr 5 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

287 calories; protein 17.8g; carbohydrates 30.4g; fat 10.9g; cholesterol 36.1mg; sodium 1223.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/06/2016
This was quite good. I liked the addition of persimmon.. gave it a nice slight hint of sweetness.. not overpowering. This would also be good with turkey breast.. I will make this again Read More
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