Delicious Chilli Beef Hotpot Recipe: Easy and Comforting Meal for Cozy Dinners
Starting a fun cooking adventure, the Chilli Beef Hotpot recipe is really special. It’s more than just food; it’s a treat for your taste buds. This dish comes from Western cooking traditions and shows how you can make amazing meals from simple, everyday things. It’s not just about filling your stomach, it’s about making your heart happy with each tasty mouthful.
The Chilli Beef Hotpot is a mix of different flavors and feels. It has lean minced beef, soft but sturdy kidney beans, and lots of exciting spices. They all come together to make a great taste. When you put thin slices of baby potatoes on top of the chilli and bake it, it becomes even more comforting and filling.
This recipe is easy and fun for anyone to try, whether you’re good at cooking or just starting. Every step, from frying onions to seeing the potatoes turn golden and crispy in the oven, is enjoyable. Everything you add and do helps make a dish that’s both filling and heart-warming.
Great for a comfy meal at home or for a special day, the Chilli Beef Hotpot can be changed to suit your taste. You can add things like sour cream, avocado, and cheese to make it your own. This recipe is an invitation to try new things, enjoy flavors, and have fun cooking. Let’s start this food adventure and see how amazing the Chilli Beef Hotpot can be!
Storing and Reheating the Chilli Beef Hotpot
- Cooling Down:
- After cooking, let the Chilli Beef Hotpot cool to room temperature. It’s important not to store it while it’s still warm, as this can lead to bacterial growth.
- Refrigerator Storage:
- Place the cooled hotpot in an airtight container. If you’ve cooked it in a skillet, you can also cover the skillet tightly with plastic wrap or aluminum foil.
- Store it in the refrigerator for 3-4 days.
- Freezer Storage:
- For longer storage, the Chilli Beef Hotpot can be frozen. First, divide it into serving-size portions.
- Place each portion in a freezer-safe container or a freezer bag.
- Label the containers or bags with the date. It can be stored in the freezer for up to 2-3 months.
- Reheating:
- In the Microwave:
- For a quick reheat, transfer a portion to a microwave-safe dish and cover it. Heat it on high for a few minutes, stirring midway to ensure even heating. Continue heating until the hotpot is piping hot.
- In the Oven:
- Preheat your oven to 180C/350F. Place the hotpot in an oven-safe dish and cover it with foil to prevent it from drying out. Heat it for about 20-30 minutes or until thoroughly warmed. If you’ve frozen it, thaw it in the fridge overnight before reheating.
- On the Stove:
- You can also reheat it in a skillet over medium heat. Add a splash of water or stock if it seems dry. Stir frequently until the hotpot is hot all the way through.
- Serving After Reheating:
- If you like, add fresh toppings like sour cream, avocado, or cilantro after reheating to refresh the flavors.
Note:
Always ensure that the hotpot is reheated to a safe temperature (at least 165F/74C) to kill any harmful bacteria. Avoid reheating the dish multiple times as this can affect the quality and safety of the food.
Chilli Beef Hotpot Recipe
Servings: 1
Course: Dinner / Main Course
Cuisine: Western
Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Calories per serving: 411 kcal
Cost per serving: £3 / $4
Equipment Needed:
- 10″ / 26cm Cast Iron Skillet or Oven Safe Pan (see notes)
- Wooden Spoon
- Sharp Knife & Chopping Board
- Jug (for stock)
- Aluminium Foil
- Brush
Ingredients:
- For the Chilli:
- 0.25lb / 125g lean Ground/Minced Beef
- 0.25x 14oz/400g can of Kidney Beans, drained
- 0.25x 14oz/400g can of Chopped Tomatoes
- 0.25 cup / 60ml Beef Stock
- 0.25 medium Red Pepper, finely diced
- 0.25 medium White Onion, finely diced
- 0.5 cloves of Garlic, finely diced
- 0.38 tbsp Worcestershire Sauce
- 0.25 heaped tbsp Tomato Puree (Tomato Paste in US)
- 0.25 tbsp EACH: Paprika, Cumin, Chilli Powder (hot or mild)
- 0.13 tsp EACH: Ground Coriander, Oregano, Sugar, Salt (or to taste)
- 0.06 tsp Black Pepper
- 0.13 tbsp Olive Oil
- For the Potatoes:
- 3.5oz / 100g Baby Potatoes
- 0.25 tbsp Olive Oil
- 0.06 tsp EACH: Paprika, Garlic Powder, Salt, Black Pepper (or to taste)
Serving Ideas:
- Sour Cream (recommended)
- Avocado (optional)
- Coriander/Cilantro (optional)
- Cheese (optional)
Instructions:
- Heat olive oil in a 10″/26cm cast-iron skillet or oven-safe pan over medium heat. Add red pepper and onion; fry until they begin to soften. Then, add garlic and fry for another 30-60 seconds.
- Add the beef and fry until browned, breaking it up with a wooden spoon.
- Stir in tomato puree; fry for 1-2 minutes. Then, add beef stock, chopped tomatoes, Worcestershire sauce, kidney beans, paprika, cumin, chilli powder, ground coriander, oregano, sugar, salt, and pepper. Simmer for 15 minutes, stirring occasionally. Preheat oven to 180C/350F.
- Thinly slice baby potatoes (about 1/4″ or 1/2cm thick). After simmering the beef, smooth the top with a wooden spoon. Arrange potato slices in overlapping rings, starting from the outside and working towards the center.
- Sprinkle potatoes with paprika, garlic powder, salt, and black pepper. Brush gently with olive oil. Cover tightly with foil and bake for 30 minutes.
- Remove foil and bake for another 15-20 minutes at 200C/390F, or until potatoes are tender. Optionally, use the grill to crisp the potatoes.
- Serve hot with your choice of toppings.
Notes:
- If you don’t have an oven-safe pan, prepare the chilli in a regular pan, then transfer to a baking dish.
- If potatoes are still firm after baking, cover with foil again until fully cooked.
- Store leftovers in the fridge for 3-4 days. Reheat in the microwave or oven (covered in foil).
- Add cheese on top after cooking, then grill until melted (Cheddar is best).
- Calories calculated for the entire recipe, divided by 4, assuming 5% fat beef and no sides/toppings.
Enjoy your delicious Chilli Beef Hotpot!