Chilli Beef Hotpot

close up shot of black serving spoon digging into minced beef hotpot

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4.75 from 4 votes

This beef hotpot is one of the most delicious ways to serve up chilli!

Prep Time15

Cook Time1 10

Total Time1 25

Course: Dinner, Main Course

Cuisine: Western

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

10" / 26cm Cast Iron Skillet or Oven Safe Pan (see notes)
Wooden Spoon
Sharp Knife & Chopping Board
Jug (for stock)
Aluminium Foil
Brush

Ingredients

Chilli

1lb / 500g lean Ground/Minced Beef
1x 14oz/400g can of Kidney Beans, drained
1x 14oz/400g can of Chopped Tomatoes
1 cup / 240ml Beef Stock
1 medium Red Pepper, finely diced
1 medium White Onion, finely diced
2 cloves of Garlic, finely diced
1.5 tbsp Worcestershire Sauce
1 heaped tbsp Tomato Puree (Tomato Paste in US)
1 tbsp EACH: Paprika, Cumin, Chilli Powder (hot or mild)
1/2 tsp EACH: Ground Coriander, Oregano, Sugar, Salt (or to taste)
1/4 tsp Black Pepper
1/2 tbsp Olive Oil

Potatoes

14oz / 400g Baby Potatoes
1 tbsp Olive Oil
1/4 tsp EACH: Paprika, Garlic Powder, Salt, Black Pepper (or to taste)

Serving Ideas

Sour Cream (recommended)
Avocado (optional)
Coriander/Cilantro (optional)
Cheese (optional)

Instructions

Add olive oil to a 10"/26cm cast-iron skillet or oven-safe pan over medium heat. Add the red pepper & onion and fry until they begin to soften, then add in the garlic and fry for another 30-60 seconds. Add the beef and fry until brown all the way through, breaking up with your wooden spoon until well crumbled as you go.
Stir in the tomato puree and fry for 1-2 mins, then add in the beef stock, chopped tomatoes, Worcestershire sauce, kidney beans, paprika, cumin, chilli powder, ground coriander, oregano, sugar, salt & pepper. Give it a good stir then simmer for 15mins, stirring occasionally. Preheat oven to 180C/350F.
Meanwhile, thinly slice the baby potatoes around 1/4" (1/2cm). After the beef has simmered for 15mins, turn off the heat and wait for it to stop bubbling. Smooth the top with your wooden spoon. Starting from the outside, lay the potato slices in a ring, overlapping each one covering around 1/4 of the previous potato. Work your way to the centre, covering as many gaps as possible.
Sprinkle over paprika, garlic powder, salt & black pepper then gently brush with oil. Tightly cover the top with foil then bake for 30mins. Remove the oven, discard the foil then bake for another 15-20 mins at 200C/390F, or until the potatoes are knife tender. You can then flick on the grill to crisp them up a little if you'd like.
Plate up with your favourite toppings and enjoy!

Video

Notes

a) Pan - If you don't own an oven-safe pan you can make the chilli in a regular pan then transfer to a similar-sized baking dish and go from there.

b) Cooking Time - The potatoes should be perfectly tender after baking for the second time without the foil. If they're still a little firm but are starting to char, just top with foil again until they're cooked right through.

c) Storage - Allow leftovers to completely cool then tightly store in the fridge for 3-4 days. Reheat in the microwave until piping hot again. Or, cover in foil and bake at 180C/350F until piping hot again (turns out a little drier this way).

d) Cheese - If you want to add cheese on top you'll want to do this once it's cooked, then flick on the grill until the cheese melts. Cheddar works best.

e) Calories - Whole recipe divided by 4 assuming 5% beef and no sides/toppings.

Nutrition