Chilli Beef Hotpot with Crisp Paprika Baby Potatoes
By Isabella Quinn
Prep
15 min
Cook
70 min
Total
85 min
Servings
4
Level
Easy
This 85-minute chilli beef hotpot recipe makes a complete meal using ground beef, canned beans, and baby potatoes. Cooking the chilli filling for several minutes helps keep it moist. Cooking the potatoes in the oven along with the chilli filling in two stages results in slightly crisp baby potatoes.
The beef base contains red pepper, white onion, garlic, tomato paste, diced tomatoes, beef broth, kidney beans, Worcestershire sauce, and other spices. Chilli powder provides spiciness. Some cooks use hot or mild chilli powder. Small potatoes are cut into paper-thin slices to stick better to the filling than regular-size potatoes. The small potatoes are not peeled to save preparation time.
The liquid consistency of the chili after 15 minutes of cooking should not be too thick or the potato slices won't have enough chili liquid to bake in, but not too thin or the potato slices will become dry. Pour the chili into the pan to form a layer at the bottom before arranging the potato slices in overlapping rings over the chili liquid. The biggest mistake is cooking the chili for too long before baking, leaving too little chili liquid for the potato slices.
Serve with sour cream to help cool the dish and add another sauce. Other topping options include avocado, fresh coriander or cilantro, cheese, and lime. Cool leftovers completely before storing them in a sealed container in the refrigerator. Microwaving leftover portions will keep them moister than baking them.
Why we keep this one around
- Ingredients used in the recipe are typically available at grocery stores, including canned kidney beans and chopped tomatoes.
- The ground beef filling does not need any hard-to-find ingredients or sauces.
- Weeknight tips: Cut vegetables ahead of time. Crumble the beef in the pan while cooking. Use small potatoes with skins to save preparation time.
- Serves one main-course portion for four. Serves chopped beef chili with beans under a baked potato topping.
- An oven-safe skillet may be used to prepare and bake the casserole instead of a casserole dish; otherwise, use a casserole dish rather than a regular frying pan.
- Gives the dish added heat options because the recipe calls for either hot or mild chili powder but otherwise uses the same spices.
- The foil wrapping helps steam-cook the potato slices evenly. Browning the potatoes without foil crisps the edges.
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 (for chilli)
- •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 (for chilli)
- •½ tbsp olive oil (for chilli)
- •14 oz baby potatoes (400g)
- •1 tbsp olive oil (for potatoes)
- •¼ tsp paprika (for potatoes)
- •¼ tsp garlic powder
- •¼ tsp salt (or to taste, for potatoes)
- •¼ tsp black pepper (or to taste, for potatoes)
- •sour cream (recommended, for serving)
- •avocado (optional, for serving)
- •coriander/cilantro (optional, for serving)
- •cheese (optional, for serving)
Instructions
- 1
Add the olive oil to a 10-inch/26cm cast-iron skillet or oven-safe pan over medium heat.
- 2
Fry the red pepper and onion until they begin to soften.
- 3
Add the garlic and fry for 30-60 seconds.
- 4
Add the beef and fry until browned 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
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 beef mixture with a wooden spoon.
- 12
Starting from the outside, arrange the potato slices in overlapping rings, working toward the centre and covering as many gaps as possible.
- 13
Sprinkle the potatoes with paprika, garlic powder, salt, and black pepper.
- 14
Gently brush the potatoes with olive oil.
- 15
Tightly cover the pan with foil and bake for 30 minutes.
- 16
Remove the foil and bake for another 15-20 minutes at 200C/390F, or until the potatoes are knife tender.
- 17
Optionally turn on the grill to crisp the potatoes slightly.
- 18
Serve with your preferred toppings.
FAQ
Nutrition (per serving)
411
Calories
33.42g
Protein
12.46g
Fat
44.33g
Carbs
Reviews
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