- 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)
- 2/3 cup tangy coconut and chili vindaloo sauce (such as Maya Kaimal®)
- 1/3 cup ketchup
- 2 tablespoons tomato paste
- 1 ripe persimmon, chopped
- 1/2 teaspoon salt
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 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.
04/12/2018
recipepes.com
Granny Franny's Persimmon Curry Chili, recipe
PT15M
PT1H
5
455 calories
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