Can I use mild chilli powder?

Yes, mild chilli powder can replace hot chilli powder in the stated amount. The filling will keep its paprika, cumin, coriander, oregano, and Worcestershire character with less heat. Avoid changing several seasonings at once, since the recipe already balances them with tomato and stock. Taste the finished filling carefully before deciding whether it needs more salt.

Can I prepare the chilli filling ahead?

Yes, the chilli filling can be made before assembling the potato topping. Let it cool completely, then keep it tightly covered in the fridge until you are ready to bake. It may thicken as it stands, so spread it evenly in the baking dish before adding potatoes. Slice the potatoes close to baking time so they remain easy to arrange in overlapping rings.

Why are my potatoes still firm?

Firm potatoes need more covered baking time to finish cooking through. The recipe notes that potatoes can be covered with foil again if they are beginning to char before becoming tender. The first foil stage is important because trapped steam starts softening the slices without burning them. Test a centre slice with a knife, not only the browned potatoes around the edge.

Can I add cheese to the top?

Yes, cheese can be added after the hotpot has finished baking. Cheddar is the recommended choice in the recipe, and it can be melted under the grill. Adding it earlier may prevent the potatoes from browning as intended during the uncovered bake. Scatter it over the cooked potatoes, then watch closely while grilling because it melts quickly.

How should I reheat leftovers?

Reheat leftovers in the microwave until piping hot again for the moister result. The recipe also allows reheating the covered hotpot in a 180C/350F oven, although that method turns out a little drier. Keep the dish covered with foil in the oven to limit surface drying. Sour cream or another listed topping can be added after reheating rather than before.

Chilli Beef Hotpot with Crisp Paprika Baby Potatoes

By Ethan ParkerSep 26, 2026

This 85-minute chilli beef hotpot makes a complete oven dinner from minced beef, canned beans, and baby potatoes. A short chilli simmer keeps the filling saucy, while the overlapping potato topping turns tender and lightly crisp after its two-stage bake.

The beef base starts with red pepper, white onion, garlic, tomato puree, chopped tomatoes, beef stock, kidney beans, Worcestershire sauce, and warm spices. Chilli powder provides the heat, with hot or mild used to suit the cook. Thinly sliced baby potatoes cover the filling more evenly than larger potatoes, and their skins stay on for faster preparation.

After the 15-minute simmer, the chilli should still look loose enough to support the potatoes without becoming dry in the oven. Smooth the surface before arranging the slices in overlapping rings, covering gaps as closely as possible. The main mistake is simmering the filling too long before baking, which thickens it excessively and leaves less sauce beneath the potatoes.

Serve with sour cream to balance the chilli and keep each portion saucy. Avocado, coriander or cilantro, cheese, and lime are optional additions from the recipe. Cool leftovers completely before storing them tightly in the fridge; microwave reheating keeps them moister than baking them again.

Why you'll love this recipe

Uses familiar supermarket staples, including canned kidney beans and chopped tomatoes, so the beef filling needs no specialty sauce or hard-to-find ingredients.
Keeps weeknight prep focused because the vegetables are simply diced, the beef is crumbled in the pan, and unpeeled baby potatoes save a fiddly task.
Makes one substantial dinner for four by pairing a bean-studded minced beef chilli with a full layer of potatoes baked directly on top.
An oven-safe skillet handles the filling and bake in one vessel, avoiding an extra casserole dish unless a regular frying pan is used.
Builds flexible heat into the meal because the recipe specifically allows either hot or mild chilli powder while keeping the other spices unchanged.
The foil-first bake reduces guesswork, trapping steam to start the potato slices cooking before the uncovered finish browns and crisps their edges.

0(0)

Prep 15 minCook 70 minTotal 85 minEasy4 servings

Instructions

Add the olive oil to a 10-inch/26cm cast-iron skillet or oven-safe pan over medium heat.

Fry the red pepper and onion until they begin to soften.

Add the garlic and fry for 30-60 seconds.

Add the beef and fry until browned through, breaking it up with a wooden spoon until well crumbled.

Stir in the tomato puree and fry for 1-2 minutes.

Add the beef stock, chopped tomatoes, Worcestershire sauce, kidney beans, paprika, cumin, chilli powder, ground coriander, oregano, sugar, salt, and black pepper.

Stir well and simmer for 15 minutes, stirring occasionally.

Preheat the oven to 180C/350F.

Thinly slice the baby potatoes to around 1/4 inch/1/2cm.

After the beef has simmered for 15 minutes, turn off the heat and wait for it to stop bubbling.

Smooth the top of the beef mixture with a wooden spoon.

Starting from the outside, arrange the potato slices in overlapping rings, working toward the centre and covering as many gaps as possible.

Sprinkle the potatoes with paprika, garlic powder, salt, and black pepper.

Gently brush the potatoes with olive oil.

Tightly cover the pan with foil and bake for 30 minutes.

Remove the foil and bake for another 15-20 minutes at 200C/390F, or until the potatoes are knife tender.

Optionally turn on the grill to crisp the potatoes slightly.

Serve with your preferred toppings.

FAQ

Yes, make the chilli in a regular frying pan, then transfer it to a similarly sized baking dish. The potato topping and baking method remain the same after the transfer. Choose a dish broad enough for the potatoes to sit in an even layer rather than piling up. Smooth the chilli surface before arranging the slices so they have a stable base.

Chilli Beef Hotpot with Crisp Paprika Baby Potatoes

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Dinner Beef Quick Meals One Pot

Chilli Beef Hotpot with Crisp Paprika Baby Potatoes

Name: Chilli Beef Hotpot with Crisp Paprika Baby Potatoes
Prep time: 15 min
Cook time: 70 min
Total time: 85 min
Yield: 4 servings
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 (for chilli); 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 (for chilli); 0.5 tbsp olive oil (for chilli); 14 oz baby potatoes (400g); 1 tbsp olive oil (for potatoes); 0.25 tsp paprika (for potatoes); 0.25 tsp garlic powder; 0.25 tsp salt (or to taste, for potatoes); 0.25 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)

By Ethan ParkerSep 26, 2026

Why you'll love this recipe

Uses familiar supermarket staples, including canned kidney beans and chopped tomatoes, so the beef filling needs no specialty sauce or hard-to-find ingredients.
Keeps weeknight prep focused because the vegetables are simply diced, the beef is crumbled in the pan, and unpeeled baby potatoes save a fiddly task.
Makes one substantial dinner for four by pairing a bean-studded minced beef chilli with a full layer of potatoes baked directly on top.
An oven-safe skillet handles the filling and bake in one vessel, avoiding an extra casserole dish unless a regular frying pan is used.
Builds flexible heat into the meal because the recipe specifically allows either hot or mild chilli powder while keeping the other spices unchanged.
The foil-first bake reduces guesswork, trapping steam to start the potato slices cooking before the uncovered finish browns and crisps their edges.

0(0)

Prep 15 minCook 70 minTotal 85 minEasy4 servings

Ingredients

Servings4

•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 (for chilli)
•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 (for chilli)
•0.5 tbsp olive oil (for chilli)
•14 oz baby potatoes (400g)
•1 tbsp olive oil (for potatoes)
•0.25 tsp paprika (for potatoes)
•0.25 tsp garlic powder
•0.25 tsp salt (or to taste, for potatoes)
•0.25 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.