{"id":279,"date":"2023-03-02T18:16:47","date_gmt":"2023-03-02T19:16:47","guid":{"rendered":"http:\/\/academyloansonline.com\/?p=279"},"modified":"2023-03-15T11:32:30","modified_gmt":"2023-03-15T11:32:30","slug":"chilli-beef-hotpot","status":"publish","type":"post","link":"http:\/\/academyloansonline.com\/index.php\/2023\/03\/02\/chilli-beef-hotpot\/","title":{"rendered":"Chilli Beef Hotpot"},"content":{"rendered":"

This beef hotpot is one of the most delicious ways to serve up chilli!<\/span><\/strong><\/span><\/p>\n

If you\u2019re wondering what a hotpot is, by this point I believe it\u2019s just a meat base with sauce\/gravy then topped with sliced potatoes. Traditionally you\u2019d see lamb hotpots, sometimes beef. But today we\u2019re doing a MINCED beef hotpot, because it\u2019s way too easy and delicious not to. Follow me\u2026<\/p>\n

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Beef Chilli<\/strong><\/span><\/h2>\n

I kinda got this idea off the back of my Chicken & Chorizo Potato Bake<\/a>. 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\u2019s underneath is a method too good not to repeat.<\/p>\n

Homemade Chilli<\/h3>\n

Usual stuff \u2013 minced beef, kidney beans and a bunch of other goodies. The \u2018spice\u2019 aspect comes from good old chilli powder. I use hot, but you can use mild if you\u2019d 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\u2019t want to simmer it too long because it\u2019ll thicken too much and completely dry out in the oven.<\/p>\n

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).<\/em><\/span><\/p>\n

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Beef Hotpot<\/span><\/strong><\/h2>\n

Isn\u2019t it pretty \ud83e\udd79 The slicing of the potatoes is slightly<\/em> tedious work, but all worth it I promise.<\/p>\n

What kind of potatoes should I use?<\/em><\/h3>\n

I love using baby potatoes. I find larger potatoes don\u2019t 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\u2026<\/p>\n

Double Baking<\/h3>\n

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\u2019ll 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\u2019ll cook right through and crisp up a little too.<\/p>\n

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).<\/em><\/span><\/p>\n

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Serving Chilli Beef Hotpot<\/span><\/strong><\/h2>\n

When it comes to serving the hotpot, I highly recommend some sour cream<\/strong>. Not only to balance out the spice, but also to keep things nice and saucy. From there you could consider any of the following:<\/p>\n