There’s something downright magical about a dish that feels like a warm hug, and this Short Rib Chili Pot Pie is exactly that. Imagine rich, slow-cooked short rib chili, packed with bold, smoky flavors, all bubbling under a golden, flaky pie crust. It’s the kind of meal that makes your kitchen smell amazing, drawing everyone in with that irresistible aroma. Whether you’re cooking to impress or just treating yourself to some serious comfort food, this dish delivers.
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Why You’ll Love Short Rib Chili Pot Pie
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or indulging in a cozy night in, this dish fits the occasion perfectly.
- Versatile: Perfect for a hearty weeknight dinner or as a crowd-pleaser at gatherings.
- Budget-Friendly: Uses simple pantry staples for big flavor without breaking the bank.
- Easy to Make: While it sounds fancy, the steps are straightforward, and the results? Incredible.
- Customizable: Add more heat, swap the meat, or throw in extra veggies—this dish adapts to your taste.
- Crowd-Pleasing: A guaranteed hit with both kids and adults, because who doesn’t love chili wrapped in flaky crust?
Ingredients in Short Rib Chili Pot Pie
Here’s the magic—this dish brings together deep, slow-cooked flavors with just a few key ingredients. Let’s break it down:
Short Ribs: The rich, meaty foundation of the chili. Slow cooking transforms them into melt-in-your-mouth tenderness.
Onion & Garlic: Essential for that deep, savory base. The aroma alone will make you hungry.
Tomatoes & Beef Broth: Creates a hearty, flavorful sauce that coats every bite beautifully.
Beans: Add texture and heartiness, making this chili extra satisfying.
Spices (Chili Powder, Cumin, Smoked Paprika): The perfect blend of warmth and smokiness. Adjust the heat to your liking!
Pie Crust: Buttery, flaky, and the ultimate comfort food topping. You can use homemade or store-bought.
(Note: The full ingredients list, including measurements, is provided in the recipe card below.)
How to Make Short Rib Chili Pot Pie
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Oven: Set it to 375°F to ensure even cooking and a perfectly golden crust.
Sear the Short Ribs: In a large pot, brown the short ribs on all sides. This locks in flavor and creates a rich base for the chili.
Sauté the Aromatics: Add the onion and garlic, cooking until fragrant. This step builds layers of flavor.
Build the Chili: Stir in the tomatoes, beef broth, beans, and spices. Let it simmer until the short ribs are fall-apart tender.
Shred the Meat: Remove the short ribs, shred the meat, and discard the bones. Return the meat to the pot.
Assemble the Pie: Pour the chili into a baking dish, then lay the pie crust over the top. Seal the edges and cut a few slits for steam to escape.
Bake Until Golden: Cook for about 25-30 minutes, or until the crust is golden brown and flaky.
Let It Rest & Serve: Allow it to cool slightly before digging in. Trust me, the wait is worth it!
How to Serve Short Rib Chili Pot Pie
This dish pairs beautifully with:
- Fresh Salads: A crisp, tangy salad balances the rich flavors.
- Crusty Bread: Perfect for scooping up any extra chili.
- Creamy Accompaniments: A dollop of sour cream or Greek yogurt takes it up a notch.
- Roasted Veggies: A side of roasted carrots, zucchini, or asparagus makes a great addition.
- On Its Own: Hearty, filling, and absolutely delicious.
Additional Tips
- Make Ahead: The chili can be made in advance and stored in the fridge for up to 3 days.
- Spice It Up: Add jalapeños, hot sauce, or extra chili powder for a bolder kick.
- Dietary Swaps: Use gluten-free pie crust or swap short ribs for a plant-based protein.
- Storage Tips: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently for best results.
- Double the Batch: Make extra and freeze for an easy meal on busy nights!
FAQ
Q1: Can I use a different cut of meat?
A1: Yes! Chuck roast or brisket work well as alternatives.
Q2: Can I make this without beans?
A2: Absolutely! Just leave them out or swap them for extra veggies.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 3 days.
Q4: Can I freeze this dish?
A4: Yes! Freeze the chili separately, then assemble and bake with the crust when ready to serve.
Q5: What’s the best way to reheat this dish?
A5: Reheat in the oven at 350°F until warmed through, or use the microwave for quick leftovers.
Q6: Can I make mini pot pies instead?
A6: Yes! Use ramekins for individual servings and adjust baking time accordingly.
Q7: What if I don’t have a pie crust?
A7: Try topping it with biscuits, puff pastry, or even cornbread batter.
Q8: Can I make this in a slow cooker?
A8: Yes! Cook the chili on low for 6-8 hours, then transfer to a baking dish, top with crust, and bake.
Q9: What sides go well with this?
A9: A simple green salad, roasted veggies, or garlic bread pair perfectly.
Q10: Can I make this ahead for a dinner party?
A10: Definitely! Prep the chili a day ahead, then assemble and bake just before serving.
Final Thoughts
If you’re looking for the ultimate comfort food with bold, satisfying flavors, Short Rib Chili Pot Pie is a must-try. It’s cozy, rich, and packed with all the good stuff—slow-cooked short ribs, hearty chili, and that golden, flaky crust. Whether you’re cooking for family, friends, or just treating yourself, this dish is guaranteed to impress. So go ahead, grab your ingredients, and get ready for a meal that’s as comforting as it is delicious. Happy cooking!
Print
Short Rib Chili Pot Pie
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 30 minutes
- Yield: 8 servings
- Category: Brunch, Dinner, Main Course
- Method: Baking
- Cuisine: American
Description
Indulge in the ultimate comfort food with these Short Rib Chili Pot Pies, featuring slow-braised short rib chili simmered with smoky spices, juicy tomatoes, and a trio of hearty Goya beans. Topped with a fluffy golden cornbread crust brushed with honey butter, these savory pot pies are packed with rich flavor and satisfying texture. Served in individual ramekins and finished with melty cheddar cheese and a dollop of sour cream, this dish is perfect for cozy dinners, game day gatherings, or meal prepping.
Ingredients
Short Rib Chili
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2-3 lbs boneless beef short rib, cut into 1-inch pieces
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28 oz canned crushed tomatoes
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2 cups beef stock
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1 cup fresh tomatoes, chopped
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1 cup onion, chopped
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1/2 cup canned Goya kidney beans, drained
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1/2 cup canned Goya black beans, drained
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1/2 cup canned Goya pinto beans, drained
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1/4 cup red wine
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1/4 cup tomato paste
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1/4 cup parsley, chopped
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1-2 chipotle peppers in adobo sauce (optional)
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1 tbsp garlic paste
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1 tbsp jalapeño, seeded and chopped
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1 tbsp chili powder
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1 tsp oregano, dried
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1 tsp smoked paprika
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1 tsp black pepper
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1/2 tsp salt
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Oil for cooking
Cornbread Topping
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2 (8.5 oz) packages corn muffin mix
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2 eggs
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2/3 cup half and half
Honey Butter
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8 tbsp butter
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1 tsp honey
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1/4 tsp salt
Toppings & Garnish
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1 1/2 cups mild cheddar, shredded
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1/2 cup sour cream
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1/4 red onion, diced (optional)
Instructions
Prepare the Short Rib Chili
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Season the short rib chunks with salt and pepper.
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Heat oil in a large pan over medium heat. Sear the meat in batches for 3-4 minutes per side until browned. Set aside.
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In the same pan, sauté onions for 2-3 minutes until slightly browned.
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Stir in the tomato paste and cook for 4-5 minutes.
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Deglaze the pan with red wine, allowing the alcohol to cook off for 2-3 minutes.
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Add beef stock, crushed tomatoes, and chipotle peppers (if using).
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Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic. Stir well.
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Return the seared short ribs to the pan.
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Add the chopped jalapeños and fresh tomatoes. Cover and cook over medium-low heat for 2-2.5 hours, or until the short ribs are super tender.
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Once the meat is tender, shred it into smaller chunks.
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Stir in the kidney beans, black beans, pinto beans, and fresh parsley. Let simmer for 5-10 minutes.
Make the Cornbread Topping
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In a bowl, whisk together corn muffin mix, eggs, and half and half. Let the batter rest for 2-3 minutes.
Prepare the Honey Butter
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In a small bowl, mix butter, honey, and salt. Set aside.
Assemble & Bake
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Preheat oven to 400°F (200°C).
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Divide the chili into 8-10 ramekins (about 6 oz each).
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Sprinkle each with cheddar cheese, then top with cornbread batter.
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Place ramekins on a baking tray and bake for 15-20 minutes, until the cornbread is golden brown.
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Check doneness by inserting a toothpick into the center—if it comes out with soft crumbs, it’s done. If not, bake in 5-minute intervals until fully cooked.
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Brush the honey butter over the baked cornbread topping.
Serve & Enjoy
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Serve warm with sour cream and diced red onions.
Notes
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Make-Ahead Tip: The chili can be made a day ahead and refrigerated. Reheat before assembling the pot pies.
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For a spicier version, add extra chipotle peppers or cayenne to the chili.
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Substitute cornbread topping with puff pastry for a different twist.
Nutrition
- Serving Size: 1 pot pie
- Calories: 580
- Sugar: 7g
- Sodium: 800mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 110mg