Cowboy Hotpot
Saddle up for a hearty and flavorful dinner with this Cowboy Hotpot recipe, a one-pot wonder that’s as satisfying as it is simple to make! Packed with tender ground beef, creamy russet potatoes, and nutrient-rich kidney beans, this dish is simmered to perfection in a robust broth infused with smoked paprika, chili powder, and cumin. Sweet bursts of frozen corn and zesty diced tomatoes bring balance to the savory flavors, while Worcestershire sauce adds a distinctly bold kick. Ready in just over an hour, this rustic comfort food is ideal for busy weeknights or cozy gatherings, and it pairs beautifully with crusty bread or buttery cornbread for a true western-inspired feast. Bursting with bold spices and wholesome ingredients, Cowboy Hotpot is a crowd-pleasing meal that keeps everyone coming back for seconds.
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Recipe Information
Ingredients
- 1 lb ground beef
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 4 russet potatoes, peeled and diced
- 1 can (15 oz) canned kidney beans, drained and rinsed
- 1 can (14.5 oz) canned diced tomatoes with juice
- 3 cups beef broth
- 1 cup frozen corn
- 2 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp black pepper
- 1 tsp salt (adjust to taste)
- 1 tbsp olive oil
- 2 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the ground beef to the pot. Cook, breaking it apart with a wooden spoon, until browned and fully cooked, about 8-10 minutes. Drain excess fat if necessary.
Stir in the Worcestershire sauce, smoked paprika, cumin, chili powder, salt, and black pepper. Mix well to evenly coat the beef with the seasonings.
Add the diced potatoes, kidney beans, diced tomatoes (with juice), and beef broth to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot with a lid and let it simmer for 25-30 minutes, stirring occasionally, until the potatoes are tender.
Stir in the frozen corn and let it simmer for an additional 5 minutes.
Taste and adjust the seasoning if needed. Add more salt, black pepper, or spices to taste.
Serve the Cowboy Hotpot hot, garnished with fresh parsley if desired. Enjoy with crusty bread or a side of cornbread for a complete meal.
Nutrition Facts
Calories |
2284 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 36.0 g | 180% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 321 mg | 107% | |
| Sodium | 6632 mg | 288% | |
| Total Carbohydrate | 237.5 g | 86% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 28.7 g | ||
| Protein | 129.5 g | 259% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 482 mg | 37% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 6808 mg | 145% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
