Chilli beef hot pot

  • 2 hrs cooking
  • Serves 4
  • Print


Chilli beef hot pot
  • 1/4 cup (35g) plain flour
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon chilli powder
  • 1 teaspoon smoked paprika
  • 2 tablespoon olive oil
  • 1 kilogram gravy beef or shin beef, cut into 4cm pieces
  • 1 large (200g) brown onion, chopped
  • 2 clove garlic, chopped
  • 2 tablespoon tomato paste
  • 3 long green chillies, seeded, chopped
  • 2 cup (500ml) beef stock
  • 400 gram can chopped tomatoes
  • 1 tablespoon sugar
  • 1 teaspoon salt


Chilli beef hot pot
  • 1
    Preheat oven to 160°C/140°C fan-forced.
  • 2
    Combine flour and spices in a large bowl; season generously with salt and ground white pepper. Toss beef in flour mixture to coat. Shake off excess.
  • 3
    Heat a large heavy-based flameproof pan or baking dish. Add 1/2 tablespoon oil; cook beef, in batches, adding oil as needed, over medium-high heat until browned (3-4 minutes per batch). Remove from the pan.
  • 4
    Heat a further 1/2 tablespoon oil in same pan; cook onion and garlic, stirring, for about 5 minutes or until soft but not coloured. Add tomato paste and chilli; cook, stirring, for a further minute.
  • 5
    Return beef to pan with stock, undrained tomatoes, sugar and salt. Bring to a simmer and put lid on, or cover tightly with foil. Bake for 2 to 2 1/2 hours or until beef is tender and falling apart. Season to taste with salt and pepper.
  • 6
    Serve the beef topped with sliced green chillies and fried tortillas, sour cream and tomato salsa, if desired


Suitable to freeze. Not suitable to microwave.

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