Chilli Beef Hotpot with Tender Baby Potato Topping
By Isabella Quinn
Prep
15 min
Cook
70 min
Total
85 min
Servings
4
Level
Easy
Choose small, even baby potatoes with firm skins; their thin slices cover the chilli more completely than larger potatoes and absorb the sauce below. This Chilli Beef Hotpot layers spiced minced beef, kidney beans, and tomatoes under potatoes that turn tender with lightly crisp edges.
Lean minced beef forms the base with red pepper, white onion, garlic, tomato puree, chopped tomatoes, beef stock, kidney beans, Worcestershire sauce, and a measured mix of paprika, cumin, chilli powder, coriander, oregano, and sugar. The chilli gets only a 15-minute simmer, keeping enough sauce beneath the potato layer for baking. Hot or mild chilli powder lets the heat match the cook's preference.
The overlapping potato slices should cover as many gaps as possible, beginning at the outside of the pan and working inward. Foil during the first, lower-temperature bake traps steam, helping the potatoes soften and draw in sauce. Removing it for the hotter second bake gives the surface some crispness. Simmering the chilli too long is the main problem, because it can become too thick and dry out in the oven.
Serve with sour cream to balance the spice and keep each portion saucy, or add avocado, coriander, cheese, or lime. If adding cheese, scatter it over the cooked hotpot and use the grill until melted. Cool leftovers completely before covering and refrigerating; microwave reheating stays moister than oven reheating.
Why you'll love this recipe
- Baby potatoes make a close-fitting topping because their smaller diameter covers the beef evenly, while their skins save the work of peeling.
- Lean minced beef keeps the chilli base focused on beef, beans, tomatoes, and spices instead of relying on a long list of extras.
- Kidney beans add substance alongside the beef, so one pound of mince stretches into four portions without changing the chilli character.
- Hot or mild chilli powder gives control over the spice level, while paprika, cumin, and coriander keep the seasoning rounded.
- Two-stage baking treats the potatoes carefully: trapped steam tenderizes them first, then uncovered heat dries and lightly crisps their tops.
- Sour cream uses a simple dairy topping to temper the chilli heat and restore sauce at the table without altering the baked filling.
Ingredients
- •1 lb lean ground/minced beef (500g)
- •1 can kidney beans (14oz/400g, drained)
- •1 can chopped tomatoes (14oz/400g)
- •1 cup beef stock (240ml)
- •1 red pepper (medium, finely diced)
- •1 white onion (medium, finely diced)
- •2 cloves garlic (finely diced)
- •1.5 tbsp Worcestershire sauce
- •1 tbsp tomato puree (heaped; tomato paste in the US)
- •1 tbsp paprika
- •1 tbsp cumin
- •1 tbsp chilli powder (hot or mild)
- •0.5 tsp ground coriander
- •0.5 tsp oregano
- •0.5 tsp sugar
- •0.5 tsp salt (or to taste)
- •0.25 tsp black pepper
- •0.5 tbsp olive oil (for the chilli)
- •14 oz baby potatoes (400g)
- •1 tbsp olive oil (for the potatoes)
- •0.25 tsp paprika (for the potatoes)
- •0.25 tsp garlic powder
- •0.25 tsp salt (or to taste, for the potatoes)
- •0.25 tsp black pepper (for the potatoes)
- •sour cream (recommended, for serving)
- •avocado (optional, for serving)
- •coriander/cilantro (optional, for serving)
- •cheese (optional, for serving)
Instructions
- 1
Add olive oil to a 10-inch/26cm cast-iron skillet or oven-safe pan over medium heat.
- 2
Add the red pepper and onion and fry until they begin to soften.
- 3
Add the garlic and fry for 30-60 seconds.
- 4
Add the beef and fry until browned all the way through, breaking it up with a wooden spoon until well crumbled.
- 5
Stir in the tomato puree and fry for 1-2 minutes.
- 6
Add the beef stock, chopped tomatoes, Worcestershire sauce, kidney beans, paprika, cumin, chilli powder, ground coriander, oregano, sugar, salt, and black pepper.
- 7
Stir well and simmer for 15 minutes, stirring occasionally.
- 8
Preheat the oven to 180C/350F.
- 9
Meanwhile, thinly slice the baby potatoes to around 1/4 inch/1/2cm.
- 10
After the beef has simmered for 15 minutes, turn off the heat and wait for it to stop bubbling.
- 11
Smooth the top of the chilli with a wooden spoon.
- 12
Starting from the outside, lay the potato slices in an overlapping ring, covering around one-quarter of each previous slice.
- 13
Work toward the centre, covering as many gaps as possible.
- 14
Sprinkle the potatoes with paprika, garlic powder, salt, and black pepper.
- 15
Gently brush the potatoes with olive oil.
- 16
Tightly cover the pan with foil and bake for 30 minutes.
- 17
Remove the pan from the oven, discard the foil, and bake at 200C/390F for another 15-20 minutes, until the potatoes are knife tender.
- 18
Optionally use the grill to crisp the potatoes slightly.
- 19
Plate with your preferred toppings and serve.
FAQ
Nutrition (per serving)
Calories
411
Protein
33.42g
Fat
12.46g
Carbs
44.33g
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