Cottage Chilli Hotpot Recipe

Introduction

This Cottage Chilli Hotpot is a comforting and flavorful dish, combining tender braised beef with a spicy tomato and bean sauce, all topped with buttery, thyme-seasoned potatoes. It’s perfect for a hearty family meal that warms you from the inside out.

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 ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp 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

Instructions

1. Step 1: Toss the cubed beef in the seasoned flour. Heat 1 tbsp olive oil in a pan and brown half of the beef cubes. Once browned, transfer them to a bowl. Add 100ml red wine to the pan, scrape up any browned bits, reduce slightly, then pour this into the bowl with the beef.
2. Step 2: Wipe the pan clean and repeat the browning process with the remaining beef and another 100ml red wine. Set the browned beef aside once done.
3. Step 3: Using a food processor, finely chop the onions, carrots, and garlic until well combined.
4. Step 4: Add 2 tbsp olive oil to the pan, then cook the chopped vegetables, red peppers, sliced fresh chilli, thyme sprigs, and bay leaf for about 10 minutes until softened.
5. Step 5: Stir in the cumin, coriander, cinnamon, and chilli flakes, cooking for 1 minute to release their aromas. Pour in the remaining 100ml red wine and reduce it by half.
6. Step 6: Add the chopped plum tomatoes, sugar, browned beef with wine juices, and beef stock. Season with salt and pepper. Simmer gently for 1½ to 2 hours until the meat is tender and the sauce has thickened.
7. Step 7: Stir in the drained kidney beans and allow the mixture to cool slightly.
8. Step 8: Peel and slice the potatoes about 5mm thick. Boil in salted water for 5 minutes, then drain and return to the pan. Add the butter and thyme leaves, season, and toss to coat.
9. Step 9: Pour the chilli beef mixture into a 35 x 25cm ovenproof dish. Layer the potatoes on top, dot with extra butter, and cover with cling film if freezing. Freeze for up to 1 month, defrost before cooking.
10. Step 10: To serve, preheat the oven to 200°C (180°C fan/gas mark 6) and bake the hotpot for 50 minutes to 1 hour until bubbling and the potatoes are golden. Serve with soured cream and green vegetables.

Tips & Variations

• For extra depth, marinate the beef cubes in a little red wine and garlic overnight before cooking.
• Swap red kidney beans for black beans or cannellini beans for a different texture.
• Use sweet potatoes instead of regular potatoes for a sweeter, colorful topping.
• Add a splash of smoked paprika for a subtle smoky flavor.

Storage

This hotpot keeps well in the refrigerator for up to 3 days. Reheat thoroughly in the oven or microwave before serving. It can also be frozen for up to 1 month—make sure to cool completely, cover tightly, and defrost fully before cooking as directed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this hotpot in advance?

Yes, it’s ideal for making ahead. Prepare and assemble the hotpot, then refrigerate overnight or freeze for longer storage. Reheat in the oven before serving.

What can I serve with Cottage Chilli Hotpot?

This dish pairs well with steamed green vegetables like broccoli, green beans, or peas, and a dollop of soured cream adds a cool, creamy contrast to the spicy flavors.

Cottage Chilli Hotpot Recipe

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★★★★★

4.8 from 100 reviews

• Author: Sophie
• Total Time: 2 hours 40 minutes
• Yield: 6 servings 1x

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Description

A hearty and flavorful Cottage Chilli Hotpot featuring tender braised beef in a spiced red wine and tomato sauce, topped with creamy, herb-infused potatoes. Perfect for a comforting dinner, this dish combines warming spices, vegetables, and kidney beans for extra richness and texture.

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Ingredients

Scale 1x2x3x

Beef and Coating

• 800g braising steaks, cubed
• 2 tbsp plain flour, seasoned well
• 4 tbsp olive oil
• 300ml red wine

Vegetables and Aromatics

• 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 thyme leaves
• 1 bay leaf

Spices and Seasonings

• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp cinnamon
• ½ tsp chilli flakes
• 2 tsp caster or granulated sugar
• Salt and freshly ground black pepper, to season

Liquids and Beans

• 2 x 400g cans chopped plum tomatoes
• 250ml good beef stock
• 400g can red kidney beans, drained

Potato Topping

• 1kg potatoes
• Knob of butter, plus extra to dot on top

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Instructions

1. Prepare and Brown Beef: Toss the cubed beef in seasoned plain flour. Heat 1 tbsp olive oil in a pan and brown half the beef, then transfer to a bowl. Add 100ml red wine to the pan, scraping up any browned bits, reduce slightly, and pour the wine into the bowl with browned beef. Repeat this process with the remaining beef using another 100ml of red wine.
2. Process Vegetables: In a food processor, pulse the onions, carrots, and garlic until finely chopped, creating a fine vegetable mix for the stew base.
3. Cook Vegetables and Build Flavor: Add 2 tbsp olive oil to the pan and fry the chopped vegetable mixture, red peppers, sliced fresh red chilli, thyme sprigs, and bay leaf for about 10 minutes until softened.
4. Add Spices and Liquids: Stir in ground cumin, coriander, cinnamon, and chilli flakes, cooking for 1 minute to release the aromas. Pour in the remaining 100ml red wine and reduce by half. Add chopped plum tomatoes, caster sugar, all the beef with its wine juices, and beef stock. Season with salt and pepper.
5. Simmer the Hotpot: Bring the mixture to a simmer and cook gently for 1½ to 2 hours, until the beef is meltingly tender and the flavors meld together beautifully.
6. Add Kidney Beans and Cool: Stir in the drained kidney beans and allow the mixture to cool before assembling the hotpot.
7. Prepare Potato Topping: Peel and slice potatoes about 5mm thick. Boil the slices for 5 minutes until slightly tender but still firm. Drain and return to the pan, adding a knob of butter, thyme leaves, and seasoning. Toss well to coat the potato slices in butter and herbs.
8. Assemble and Freeze (Optional): Spoon the cooled chilli mixture into a 35 x 25cm ovenproof dish. Layer the prepared potatoes evenly on top and dot with extra butter. Cover with cling film if freezing. This hotpot can be frozen for up to 1 month; defrost fully before baking.
9. Bake the Hotpot: Preheat the oven to 200°C (180°C fan, Gas Mark 6). Bake the hotpot for 50 minutes to 1 hour until the sauce is bubbling and the potato topping is golden and crisp.
10. Serve: Serve hot with soured cream and green vegetables for a complete comforting meal.

Notes

• Using braising steak ensures the meat becomes tender and flavorful after slow cooking.
• Seasoned flour helps create a nice crust on the beef and thickens the sauce.
• Processing the vegetables finely helps to create a cohesive texture in the stew.
• Red wine adds depth, but can be substituted with extra beef stock if preferred.
• The potato topping is parboiled for the perfect texture after baking.
• This dish freezes well and can be prepared ahead of time, making it great for batch cooking.
• Adjust chilli flakes and fresh chilli according to your heat preference.
• Serve with soured cream to balance the spices and add creaminess.

• Prep Time: 30 minutes
• Cook Time: 2 hours 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: British

Keywords: cottage hotpot, beef hotpot, chilli hotpot, comforting beef stew, baked hotpot, red wine beef recipe, British hotpot, kidney beans stew