Cottage Chilli Hotpot Recipes

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COTTAGE CHILLI HOTPOT



Cottage chilli hotpot image

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

Provided by Jane Hornby

Categories     Dinner, Main course

Time 3h20m

Number Of Ingredients 19

800g braising steak , 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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 584 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 38 grams protein, Sodium 1.27 milligram of sodium

CHILI COTTAGE PIE



Chili Cottage Pie image

This filling cottage pie is super simple and loaded with flavor. The kids love to help layer it up. -Jacob Miller, Ledyard, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1 pound ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
1 medium red onion, diced
6 garlic cloves, minced
1 package (16 ounces) frozen mixed vegetables
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes
1 cup beef stock
1 envelope chili seasoning mix
1 package (24 ounces) refrigerated mashed potatoes
1 cup shredded cheddar-Monterey Jack cheese
4 green onions, thinly sliced
Grated Parmesan cheese

Steps:

  • Preheat oven to 350°. In a large skillet, cook and crumble beef, salt and pepper until beef is no longer pink. Drain beef; remove from skillet., In same skillet, heat oil over medium heat. Add onion; cook and stir until tender, 2-3 minutes. Add garlic; cook 1 minute longer., Add beef, mixed vegetables, kidney beans, tomatoes, beef stock and chili seasoning; bring to a boil. Cook and stir until thickened, about 5 minutes. Transfer to a greased 13x9-in. baking dish. Heat mashed potatoes according to microwave package directions; spread over top of beef mixture., Sprinkle with cheese; bake until bubbly and cheese is melted, 15-20 minutes. Cool for 5 minutes; sprinkle with green onions and Parmesan cheese.

Nutrition Facts : Calories 390 calories, Fat 16g fat (8g saturated fat), Cholesterol 58mg cholesterol, Sodium 992mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.

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