Beef nachos with dark chocolate chilli

Chocolate and chilli?! Trust us, this nacho recipe is worth a try. Serve beef mince and dark chocolate-spiked chilli with corn chips for a deliciously different take on a family classic

By Sophie Gray
  • 20 mins preparation
  • 15 mins cooking
  • Serves 6
  • Print
This recipe first appeared in Food magazine.
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  • non-stick cooking spray
  • 500 gram beef mince
  • 1 onion, chopped
  • 1 stalk celery, chopped
  • 1 capsicum, chopped
  • 1/2 teaspoon dried chilli flakes
  • 1 tablespoon smoked paprika
  • 2 teaspoon ground coriander
  • 1 teaspoon oregano
  • 400 gram canned chopped tomatoes
  • 1 cup gluten-free beef stock
  • 400 gram canned kidney beans, rinsed, drained
  • 30 gram 70 per cent cocoa chocolate
  • 1 tablespoon sugar
  • salt and pepper
  • juice of 1 lime
  • Garden of Eatin’ Sesame Blues corn chips, grated cheese, sour cream, avocado, chopped coriander and lime wedges, to serve (optional)


  • 1
    Spray a medium saucepan with cooking spray and heat. Brown the mince in the pan then add the onion, celery and capsicum; cook until tender.
  • 2
    Stir in the chilli, paprika, coriander and oregano. Cook for 1-2 minutes, then add the tomatoes and beef stock and simmer until thickened.
  • 3
    Stir in kidney beans, grate in chocolate, add sugar and season. Simmer for 1-2 minutes; stir in lime juice.
  • 4
    Serve with corn chips, grated cheese, sour cream, avocado, coriander and lime wedges, if desired.


  • For tasty individual serves, grate cheese onto Sesame Blues corn chips, place under the grill until melted, then spoon the chilli on top. - Pile chilli into jacket potatoes, or serve over rice instead of corn chips. The chilli beef mixture freezes well and will keep in the fridge for 3 days. PER SERVE (6) Energy 270kcal, 1132kj • Protein 25.6g • Total Fat 8g • Saturated Fat 3.6g • Carbohydrate 19g • Fibre 7.4g • Sodium 466mg