Short 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
Find it online: https://www.cookflash.com/short-rib-chili-pot-pie/