Cottage chilli hotpot

Cottage chilli hotpot

  • 1
  • 2
  • 3
  • 4
  • 5
(29 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 3 hrs

Skill level

Easy

Servings

Serves 6

The ultimate make-ahead comfort food dish - if you're spending a weekend in the country this dish will defrost as you travel

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition

kcalories
584
protein
38g
carbs
55g
fat
23g
saturates
8g
fibre
8g
sugar
16g
salt
1.27g

Ingredients

  • 800g braising steaks, cubed
  • 2 tbsp plain flour, seasoned well
  • 4 tbsp olive oil
  • 300ml red wine
  • 2 red onions, cut into chunks
  • 2 carrots, cut into chunks
  • 4 garlic cloves, bashed to remove skin
  • 2 red peppers, deseeded, cut into chunks
  • 1 fresh red chilli, deseeded and sliced
  • few thyme sprigs, plus 1 tbsp leaves
  • 1 bay leaf
  • 1 tsp each ground cumin and coriander
  • ½ tsp each cinnamon and chilli flakes
  • 2 x 400g cans chopped plum tomatoes
  • 2 tsp caster or granulated sugar
  • 250ml good beef stock
  • 400g can red kidney beans, drained
  • 1kg potatoes
  • knob of butter

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Toss the beef in flour, then brown half in a pan, using 1 tbsp oil. Once browned, spoon into a bowl. Add 100ml wine to the pan and scrape up any bits. Reduce a little, then pour into the bowl with the cooked beef. Wipe the pan and repeat with the remaining beef and another 100ml wine. Meanwhile, whizz the onions, carrots and garlic in a food processor until finely chopped.
  2. Add 2 tbsp oil to the pan and tip in the chopped veg, peppers, fresh chilli, thyme sprigs and bay. Fry for 10 mins. Tip in the spices, cook for 1 min, then add the rest of the wine and reduce by half. Add the tomatoes, sugar, beef, winey juices and stock, season, then simmer for 1½-2 hrs until the meat is meltingly tender. Stir in the beans and allow to cool.
  3. Peel and slice the potatoes about 5mm thick, then boil for 5 mins. Drain, then tip back into pan. Add the butter and thyme leaves, season, then toss to coat. Tip the chilli mix into a 35 x 25cm dish, then layer the potatoes on top. Dot with butter. Cover with cling film and cool completely if freezing. Will freeze for 1 month – defrost before cooking. Heat oven to 200C/180C fan/gas 6 and bake for 50 mins-1 hr, until the sauce is bubbling and potatoes golden. Serve with soured cream and green veg.

Recipe from Good Food magazine, January 2010

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
eleanormayo's picture

A big hit with my friends, although I must have had a bit too much liquid in it as my potatoes sunk slightly so weren't as crispy as they could have been. Could take more spice/heat depending on individual taste.

McLeod47's picture

This is one of my families favourite things to eat. Always a winner and so simple.

msmooo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Oops forgot the 'stars'

msmooo's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The family loved this dish, I did make a few changes. I did not have red wine ,but used half white wine and port. I left out the carrots, and red peppers. Also as I was making ahead of time I did not top with the potatoes. I did add more of the cumin coriander, approx tbsp of each. As I did not top with potatoes, added fresh coriander to serve.

avengingpepz's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yummy.. I only used about halve the potatoes as it felt swamped, but i'll just heap them on next time!
Well worth the 3 hrs cooking time and absolutely heaven the next day.

bikerbell's picture
  • 1
  • 2
  • 3
  • 4
  • 5

We really liked this dish. Missed out the cinnamon as I don't like it. Took note of the comments and added a little more chilli. I think I'll be making this often.

hildat's picture

My daughter made this for 8 of us yesterday and one was a 4 year old. It was absolutely delicious. Nothing was left in the bowl. I will definitely be making this myself.

watchstrap's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this to eat after a 10k race and thought about it all the way round. Was a lovely meal to come back to and enjoyed by us all. Will make again.

victorialhogg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added an extra chilli as we like a little more kick. But recipe was delicious, will definitely be making again.

victorialhogg's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I added an extra chilli as we like a little more kick. But recipe was delicious. Will definitely be making again.

misspiggy30's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Wow this was fab lovely flavors will be making again a must try.

dopeyangel's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This was nice but I felt the spices didn't come through enough, you really couldn't tell there was cumin, coriander, cinnamon etc in it. So if I made it again I'd probably up the spices a little bit just to make it tastier - I think the red wine overpowered them a little bit. Even without the 'chilli' flavour it was yummy though and I used olive oil instead of butter to make it healthier.

shirls1's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious. The only complaint in my house was that there wasn't enough potato topping - the kids loved it.

shomadoran's picture

Lovely dish but felt it needed a bit more kick to it so next time I think I'd add 1-1.5 tsp chilli flakes.

irene01's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this a few times now and it has become a family favourite. It is easy to make and really delicious, I halved the quantities to give two very generous portions.

jaburrows's picture
  • 1
  • 2
  • 3
  • 4
  • 5

i love this - make it up in the morning, then when you come home just a case of warming it through and it is gorgeous!

swissseasider's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Excellent and easy to make. I replaced the sliced potato with ready-made Rösti (available easily here in Swtzerland) and it made for a very crusty topping.

lisa_stone's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this last night and it was absolutely gorgeous - quite mild so would add more chilli when serving to adults, but this was fine for the children and they all but licked their plates - in our house, quite a feat!!!

readinc's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Delicious

venusmaria9's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very easy to make for a week night meal.

Pages

Questions

Tips