This recipe is the perfect way to turn a boring bowl of chilli into a delightful chilli stack! And yes we did put chocolate in it....don't knock it until you try it!


  • 65 ml PERi-PERi sauce
  • 500g minced beef
  • 100g mozzarella (shredded)
  • 40g dark chocolate
  • 4 tortillas
  • 2 tbsp olive oil
  • 2 cans of chopped tomatoes (2x400g)
  • 1 red onion
  • 1 can kidney beans
  • 1 tbsp tomato paste
  • 1 red pepper
  • 1 tsp ground cumin

Cooking Instructions

1 Preheat oven to 180℃. Heat a large frying pan, and get that minced browning (in batches)
2 Add oil, onions and pepper and sizzle away until slightly browned
3 Turn the heat down and add tomato paste and cumin
4 Stir and cook until the onion has softened, then add tinned tomatoes and simmer. Cover for 45 minutes
5 Add PERi-PERi sauce along with kidney beans and chocolate (yep, you heard) and simmer for another 5 minutes
6 Layer the mixture between tortillas (think like a lasagna) in an ovenproof dish and sprinkle with the mozzarella. Bake for 30 minutes
7 Finish with a spoonful of sour cream and guacamole. Enjoy!

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