Granny Frannys Persimmon Curry Chili

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.

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.

Per Serving: 287 calories; protein 17.8g; carbohydrates 30.4g; fat 10.9g; cholesterol 36.1mg; sodium 1223.9mg.

The name of “stew” can refer to 2 time a dish and a make dishes method. Stewing makes slowly cooking chunks of meat, raw fruit or beans in a tastefull liquid . It’s same as to braising, instead it does have a few piece of differences. The raw animal vested is chopped into smaller pieces instead of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s true ; a bowl of classic beef stew can make warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together creates the ultimate comfort food, no matter the weather.