Short Rib Chili Pot Pie
If comfort food had a VIP list, this Short Rib Chili Pot Pie would be right at the top! Picture this: slow-braised short ribs in a rich, smoky chili sauce, tucked under a golden, buttery crust. It’s hearty, packed with deep flavors, and the kind of meal that makes you want to cozy up with a big bowl and forget about the world. Trust me, once you try it, you’ll never look at chili—or pot pie—the same way again!
Why You’ll Love Short Rib Chili Pot Pie
This dish isn’t just a meal; it’s an experience. Whether you’re cooking for a cozy night in or impressing guests, here’s why it’s a must-make:
Versatile Serve it in individual ramekins or as one big, family-style pie.
Budget-Friendly Uses affordable ingredients but tastes like a restaurant-quality dish.
Slow-Cooked Goodness The short ribs become incredibly tender, soaking up all the chili flavors.
Customizable Make it as spicy or mild as you like, and even swap the crust for biscuits or cornbread.
Crowd-Pleasing A guaranteed hit for meat lovers and comfort food fans alike!
Ingredients
Ingredients in Short Rib Chili Pot Pie
This dish is all about deep, rich flavors. Here’s what makes it special:
Short Ribs The star of the show—slow-cooked until fall-apart tender.
Onion & Garlic The base of any good chili, adding layers of sweet and savory goodness.
Tomatoes & Tomato Paste Bring the perfect balance of acidity and depth.
Beans (Optional) If you love beans in chili, go for it! Black beans or kidney beans work great.
Beef Broth Adds richness and helps create a thick, flavorful sauce.
Chili Powder & Smoked Paprika The key to that warm, smoky heat.
Cumin & Oregano Classic chili spices that deepen the overall flavor.
Puff Pastry or Pie Dough The flaky, golden topping that makes this a true pot pie.
Cheddar Cheese (Optional) Because cheese makes everything better!
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Sear the Short Ribs
Heat a heavy pot over medium-high heat. Sear the short ribs on all sides until browned. This step locks in flavor!
Sauté the Aromatics
Remove the ribs and sauté onions and garlic in the same pot until fragrant and golden.
Build the Chili Base
Stir in tomato paste, chili powder, smoked paprika, cumin, and oregano. Let it cook for a minute to release all those amazing flavors.
Slow-Cook to Perfection
Return the short ribs to the pot, pour in beef broth and tomatoes, and let everything simmer for at least 2-3 hours until the meat is fork-tender.
Shred the Short Ribs
Once cooked, remove the ribs, shred the meat, and discard the bones. Stir the meat back into the chili.
Assemble the Pot Pie
Preheat the oven to 400°F (200°C). Pour the chili into a baking dish or ramekins, then top with a layer of puff pastry.
Bake Until Golden
Brush the pastry with an egg wash for that perfect golden finish. Bake for 15-20 minutes until crisp and flaky.
Serve and Enjoy
Let it cool slightly before digging in. The smell alone will have everyone running to the table!
Nutrition Facts
Servings: 6
Calories per serving: ~450 kcal (varies with portion size)
Preparation Time
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
How to Serve Short Rib Chili Pot Pie
- With a Side Salad: A fresh, crisp salad balances out the richness.
- Topped with Cheese: Sprinkle extra cheddar or crumbled cotija on top before serving.
- With Cornbread: Swap the pastry for cornbread for a Southern-style twist!
- A Dollop of Sour Cream: A little tanginess takes it over the top.
Additional Tips
- Make it ahead! The chili can be prepared a day in advance and topped with pastry before baking.
- Go spicier! Add jalapeños or chipotle peppers for extra heat.
- Thicken the chili! If it’s too soupy, let it simmer uncovered for 20 more minutes.
- Dairy-Free? Skip the cheese and brush the pastry with olive oil instead of egg wash.
FAQ’s
1. Can I use a different cut of beef?
Yes! Chuck roast or brisket also work well if short ribs aren’t available.
2. Can I make this in a slow cooker?
Absolutely! Sear the short ribs first, then cook on low for 6-8 hours.
3. Can I freeze leftovers?
Yes, store the chili separately and add fresh pastry before reheating.
4. What’s the best way to reheat?
Bake at 350°F (175°C) for about 15 minutes to re-crisp the pastry.
5. Can I use store-bought chili?
You can, but homemade is worth it for the deep flavors!
6. Do I have to use beans?
Nope! Traditional Texas-style chili skips them, so it’s up to you.
7. Can I make this gluten-free?
Use a gluten-free pie crust or top with mashed potatoes instead.
8. How can I make it more kid-friendly?
Reduce the chili powder and paprika to keep it milder.
9. Can I add vegetables?
Yes! Bell peppers, carrots, or sweet potatoes add a great twist.
10. Can I use pie dough instead of puff pastry?
Yes! Pie dough gives a more classic pot pie texture.
Conclusion
This Short Rib Chili Pot Pie is the ultimate cold-weather comfort food—hearty, rich, and packed with bold flavors. Whether you’re serving it up for a special dinner or just craving something warm and cozy, this dish never disappoints. One bite, and you’ll be hooked!
PrintShort Rib Chili Pot Pie
A hearty pot pie featuring tender short rib chili enveloped in a flaky crust. This comforting dish combines rich braised beef, robust spices, and fresh vegetables for a satisfying meal.
- Prep Time: 20 mins
- Cook Time: 2 hrs 30 mins
- Total Time: 2 hrs 50 mins
- Yield: 6 servings
- Category: Main Course
- Method: Braising/Baking
- Cuisine: American
Ingredients
– 2 lbs beef short ribs
– Salt and pepper, to taste
– 2 tbsp vegetable oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 jalapeño, seeded and chopped (optional)
– 2 cups beef broth
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 2 tbsp tomato paste
– 1 tbsp chili powder
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (optional)
– 2 tbsp flour (for thickening)
– 1 package refrigerated pie crust (or homemade crust)
– Egg wash for brushing
Instructions
1. Preheat your oven to 400°F (200°C).
2. Season the short ribs with salt and pepper. In a heavy pot or Dutch oven, heat the vegetable oil over medium-high heat and sear the short ribs until browned on all sides. Remove and set aside.
3. In the same pot, add the diced onion, garlic, red bell pepper, and jalapeño. Sauté until the vegetables are softened.
4. Stir in the tomato paste, chili powder, cumin, smoked paprika, and cayenne pepper. Cook for another minute to release the spices’ aromas.
5. Return the short ribs to the pot. Add the beef broth, diced tomatoes, and kidney beans. Bring to a simmer, cover, and let cook for 1.5 to 2 hours until the meat is very tender.
6. Remove the short ribs, shred the meat, and return it to the pot. Stir in the flour to thicken the chili mixture.
7. Transfer the chili into a baking dish. Roll out the pie crust, place it over the chili, and seal the edges. Brush the crust with egg wash.
8. Bake in the preheated oven for 25-30 minutes or until the crust is golden and flaky.
Notes
– For extra tenderness, allow the short ribs to braise slowly until they easily pull apart.
– Adjust spice levels to suit your taste.
– Leftover short ribs can be repurposed in other dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 23 g
- Trans Fat: 0g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 40 g
- Cholesterol: 110 mg
