This beef hotpot is one of the most delicious ways to serve up chilli!
If you’re wondering what a hotpot is, by this point I believe it’s just a meat base with sauce/gravy then topped with sliced potatoes. Traditionally you’d see lamb hotpots, sometimes beef. But today we’re doing a MINCED beef hotpot, because it’s way too easy and delicious not to. Follow me…
Beef Chilli
I kinda got this idea off the back of my Chicken & Chorizo Potato Bake. Turns out that topping most things with potato and whacking it in the oven makes an outstanding dinner. The way the potatoes soak in all the flavour of what’s underneath is a method too good not to repeat.
Homemade Chilli
Usual stuff – minced beef, kidney beans and a bunch of other goodies. The ‘spice’ aspect comes from good old chilli powder. I use hot, but you can use mild if you’d prefer. I typically simmer chilli for a good hour and a half, but since this is going to get baked in the oven, an initial 15mins simmer is all you need. You don’t want to simmer it too long because it’ll thicken too much and completely dry out in the oven.
Process shots: fry red pepper and onion (photo 1), fry garlic (photo 2), fry beef then add tomato puree (photo 3), fry (photo 4), add chopped tomatoes, stock, kidney beans, Worcestershire sauce & spices (photo 5), stir then simmer (photo 6).
Beef Hotpot
Isn’t it pretty 🥹 The slicing of the potatoes is slightly tedious work, but all worth it I promise.
What kind of potatoes should I use?
I love using baby potatoes. I find larger potatoes don’t cover the beef as well and tend to take longer to cook through. No need to peel the potatoes! Just thinking about peeling a bunch of baby potatoes is making me feel wheezy…
Double Baking
The first initial bake will be with foil at a lower temp. This will trap the steam and start cooking the potatoes through without them burning. They’ll also start sucking up the sauce underneath at this point too. The second bake is at a higher temp WITHOUT the foil. This is where they’ll cook right through and crisp up a little too.
Process shots: top chilli with potatoes (photo 1), coat in seasoning and oil (photo 2), bake with foil (photo 3), bake without foil (photo 4).
Serving Chilli Beef Hotpot
When it comes to serving the hotpot, I highly recommend some sour cream. Not only to balance out the spice, but also to keep things nice and saucy. From there you could consider any of the following:
- Avocado
- Cilantro/Coriander
- Cheese
- Lime
Alrighty, let’s tuck into the full recipe for this chilli beef hotpot shall we?!
How to make Chilli Beef Hotpot (Full Recipe & Video)
Chilli Beef Hotpot
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, 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
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
For more similar recipes check out these beauties:
Chilli Recipes
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