PERi-PERi Chilli Stack
Cooking time: 90 minutes
Serves: 4-6 people
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!
Ingredients
- 4 tbsp PERi-PERi sauce
- 28 oz can chopped tomatoes
- 14 oz can kidney beans
- 4 tortillas
- 2 cups minced beef
- 2 tbsp olive oil
- 1 red pepper
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1/2 cup mozzarella (shredded)
- 1/3 cup dark chocolate
- 1 red onion
Cooking Instructions
1
Preheat oven to 350℉. Heat a large frying pan, and get that mince 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 had softened, then add canned 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!