Chilli Beef Hotpot with Tender Baby Potato Topping
By Mason Brooks
Prep
15 min
Cook
70 min
Total
85 min
Servings
4
Level
Easy
Choose small or baby potatoes with thicker skins. Thin slices of smaller potatoes are easier to coat with the chile sauce than slices of larger potatoes. Smaller potatoes will take on more of the dish's sauce. Try this Chilli Beef Hotpot recipe, which layers spiced ground beef and kidney beans with tomatoes under potatoes that remain slightly crispy as they cook.
Lean ground beef is mixed with red pepper, white onion, garlic, tomato paste, diced tomatoes, beef broth, kidney beans, Worcestershire sauce, and other seasonings, including paprika, cumin, chili powder, coriander, oregano, and sugar. Chili is simmered for about 15 minutes, leaving some liquid for pouring over potatoes before baking. Hot and mild chili powders are available to adjust the heat level.
The overlapping potato slices should cover as much surface area as possible in the pan, beginning at the rim and working inward. Foil covers on the first baking session help the potatoes soften and take on sauce. Removing the foil during the second, hotter baking session adds texture. Simmering the chili too long can lead to the sauce becoming too thick and the dish drying out in the oven.
Serve with sour cream as a cooling agent and to add sauce to each dish. Other ingredients you can serve with hotpot include avocado, cilantro, cheese, and lime. To add cheese to hotpot, top cooked hotpot with cheese and cook in a grill until the cheese melts. Cool leftover hotpot completely before covering and storing it in the refrigerator. Microwave reheated hotpot to keep it moist rather than using the oven.
Why you'll love this recipe
- Baby potatoes make good toppings because they are thinner in diameter and will more closely surround the beef.
- They have another advantage in that they do not need to be peeled.
- Lean ground beef ensures that other ingredients in the chili (beef, beans, tomatoes, and spices) are more noticeable than other ingredients.
- Kidney beans add bulk, You can serve four portions with one pound of ground beef, and the chili will taste the same.
- Hot or medium chili powder helps add spiciness to the dish, Paprika and other spices like cumin and coriander add flavors other than spiciness to the dish.
- Two-step cooking methods provide a way to prepare potatoes, Steaming preconditions the potatoes. Open-oven baking dries them out and produces a crunchy outer skin.
- Sour cream is a dairy product that can be used to add cool flavors to hot chili and to restore topping and sauce for serving, but it cannot be used to alter stuffing or sauce inside baked dishes.
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 ½ 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)
- •½ tsp ground coriander
- •½ tsp oregano
- •½ tsp sugar
- •½ tsp salt (or to taste)
- •¼ tsp black pepper
- •½ tbsp olive oil (for the chilli)
- •14 oz baby potatoes (400g)
- •1 tbsp olive oil (for the potatoes)
- •¼ tsp paprika (for the potatoes)
- •¼ tsp garlic powder
- •¼ tsp salt (or to taste, for the potatoes)
- •¼ 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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