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

2-3 lbs boneless beef short rib, cut into 1-inch pieces
28 oz canned crushed tomatoes
2 cups beef stock
1 cup fresh tomatoes, chopped
1 cup onion, chopped
1/2 cup canned Goya kidney beans, drained
1/2 cup canned Goya black beans, drained
1/2 cup canned Goya pinto beans, drained
1/4 cup red wine
1/4 cup tomato paste
1/4 cup parsley, chopped
1-2 chipotle peppers in adobo sauce (optional)
1 tbsp garlic paste
1 tbsp jalapeño, seeded and chopped
1 tbsp chili powder
1 tsp oregano, dried
1 tsp smoked paprika
1 tsp black pepper
1/2 tsp salt
Oil for cooking

Cornbread Topping

2 (8.5 oz) packages corn muffin mix
2 eggs
2/3 cup half and half

Honey Butter

8 tbsp butter
1 tsp honey
1/4 tsp salt

Toppings & Garnish

1 1/2 cups mild cheddar, shredded
1/2 cup sour cream
1/4 red onion, diced (optional)

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Instructions

Prepare the Short Rib Chili

Season the short rib chunks with salt and pepper.
Heat oil in a large pan over medium heat. Sear the meat in batches for 3-4 minutes per side until browned. Set aside.
In the same pan, sauté onions for 2-3 minutes until slightly browned.
Stir in the tomato paste and cook for 4-5 minutes.
Deglaze the pan with red wine, allowing the alcohol to cook off for 2-3 minutes.
Add beef stock, crushed tomatoes, and chipotle peppers (if using).
Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic. Stir well.
Return the seared short ribs to the pan.
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.
Once the meat is tender, shred it into smaller chunks.
Stir in the kidney beans, black beans, pinto beans, and fresh parsley. Let simmer for 5-10 minutes.

Make the Cornbread Topping

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

In a small bowl, mix butter, honey, and salt. Set aside.

Assemble & Bake

Preheat oven to 400°F (200°C).
Divide the chili into 8-10 ramekins (about 6 oz each).
Sprinkle each with cheddar cheese, then top with cornbread batter.
Place ramekins on a baking tray and bake for 15-20 minutes, until the cornbread is golden brown.
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.
Brush the honey butter over the baked cornbread topping.

Serve & Enjoy

Serve warm with sour cream and diced red onions.

Notes

Make-Ahead Tip: The chili can be made a day ahead and refrigerated. Reheat before assembling the pot pies.
For a spicier version, add extra chipotle peppers or cayenne to the chili.

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