Short Rib Chili Pot Pie

If you’re looking for a comforting, hearty meal that combines the richness of short ribs with the warmth of chili, then look no further! This Short Rib Chili Pot Pie is the ultimate fusion of two classic dishes, wrapped up in a golden, flaky pie crust. Imagine succulent, melt-in-your-mouth short ribs simmered in a spicy, flavorful chili sauce, topped with a buttery crust that crisps up perfectly in the oven. It’s cozy, satisfying, and, dare I say, a game-changer for dinner.

Why You’ll Love Short Rib Chili Pot Pie

Here’s why this dish is so irresistible:

Hearty & Comforting

The tender short ribs and rich chili filling are everything you need on a cold day. Every bite feels like a warm hug!

Flaky Pie Crust

There’s nothing better than a buttery, flaky pie crust that pairs perfectly with the savory, spiced filling. It adds the best texture and richness to each bite.

Bold Flavor

The chili is packed with flavors from smoky spices, tender meat, and a touch of heat, all melded together into something magical. It’s the kind of dish that’s both familiar and exciting.

Great for Feeding a Crowd

Whether you’re hosting a dinner party, looking for a weeknight treat, or just craving something indulgent, this pot pie is perfect for feeding a group. Everyone will love it.

Ingredients

This dish comes together with a few key ingredients that make it bold and flavorful.

For the Short Rib Chili:

• Short ribs: The star of the show—tender and full of flavor.
• Olive oil: For browning the short ribs and sautéing the veggies.
• Onions, garlic, and bell peppers: Aromatics that build a flavorful base.
• Tomato paste: To deepen the flavor of the chili.
• Chili powder, cumin, and smoked paprika: For a smoky, spicy kick.
• Beef broth: To braise the short ribs and create a rich chili base.
• Diced tomatoes: Adds sweetness and a bit of acidity to balance the richness.
• Kidney beans or black beans: For texture and heartiness.
• Corn kernels: Optional, but adds a touch of sweetness and crunch.
• Salt and pepper: To taste.

For the Pot Pie:

• Pie crusts: Either homemade or store-bought, for that flaky, buttery topping.
• Egg: For brushing the crust to give it that golden shine.

Instructions

Ready to get cooking? Here’s how to make this mouthwatering Short Rib Chili Pot Pie:

1. Brown the Short Ribs

Heat a large pot or Dutch oven over medium-high heat and add a drizzle of olive oil. Season the short ribs with salt and pepper, then brown them on all sides. This should take about 8-10 minutes. Remove the short ribs and set them aside.

2. Sauté the Veggies

In the same pot, add onions, garlic, and bell peppers. Sauté for about 5 minutes, until the vegetables are soft and fragrant.

3. Build the Chili

Add tomato paste, chili powder, cumin, and smoked paprika to the pot. Stir for 1-2 minutes to toast the spices, then return the browned short ribs to the pot. Add beef broth, diced tomatoes, and beans (and corn, if using). Bring to a simmer, cover, and cook for 2-2.5 hours, or until the short ribs are tender and falling off the bone. Stir occasionally and skim off any excess fat.

4. Shred the Short Ribs

Once the short ribs are cooked and tender, remove them from the pot and shred the meat off the bones. Discard the bones and return the shredded meat to the pot. Taste the chili and adjust the seasoning with more salt, pepper, or spices as needed.

5. Preheat the Oven

Preheat your oven to 400°F (200°C) while you prepare the pot pie.

6. Assemble the Pot Pie

Roll out your pie crusts on a floured surface. Place one of the crusts into a pie dish, pressing it gently against the sides. Spoon the chili mixture into the pie crust, making sure it’s evenly spread.

Place the second pie crust on top, pressing the edges to seal. Use a knife to cut a few small slits on top to allow steam to escape. Brush the top of the pie with a beaten egg for that beautiful golden finish.

7. Bake the Pot Pie

Bake the pot pie in the preheated oven for 30-35 minutes or until the crust is golden brown and crispy.

8. Let it Cool & Serve

Allow the pot pie to cool for about 10 minutes before slicing. Serve warm and enjoy the rich, comforting flavors!

Nutrition Facts

Serving Size: 1 slice (1/6 of pie)
Calories per serving: ~450-500 calories
Total Fat: 25g

• Saturated Fat: 10g
  Cholesterol: 60mg
  Sodium: 650mg
  Total Carbohydrates: 30g
• Dietary Fiber: 6g
• Sugars: 6g
  Protein: 30g
  Vitamin A: 10%
  Vitamin C: 20%
  Calcium: 8%
  Iron: 20%

Note: These values are estimates and may vary depending on the specific ingredients used.

Preparation Time

Prep Time: 15 minutes
Cook Time: 3 hours (including short rib braising)
Total Time: 3 hours 15 minutes

How to Serve Short Rib Chili Pot Pie

This dish is filling and flavorful enough to stand on its own, but here are a few ideas to round out the meal:

With a Side Salad

Pair the pot pie with a simple green salad, dressed with a light vinaigrette, to balance out the richness of the chili.

Crusty Bread

Serve with a side of crusty bread or garlic bread to mop up the chili filling. It’s a great way to make sure none of that delicious sauce goes to waste.

Roasted Veggies

Roasted root vegetables like carrots, sweet potatoes, or Brussels sprouts are a fantastic side to complement the flavors of the pot pie.

Additional Tips

Short Rib Substitutes

If you can’t find short ribs, you can use beef stew meat as a substitute. It will still give you that rich, beefy flavor, though the texture won’t be quite as tender.

Make Ahead

You can prepare the chili filling ahead of time and store it in the fridge for up to 2 days. When you’re ready to assemble, just top it with the crust and bake.

Freezing

If you want to make this pot pie ahead of time, you can assemble it, freeze it, and bake it directly from frozen. It will take about 50-60 minutes in the oven if baking from frozen.

Leftovers

Leftovers can be stored in the fridge for up to 3 days. Reheat in the oven or microwave until hot.

FAQ Section

Q1: Can I use a different type of meat for this recipe?
A1: Yes! You can swap the short ribs for ground beef, chicken, or pork if you prefer.

Q2: Can I make this dish without a pie crust?
A2: Absolutely! You can serve the chili in a baking dish with a topping of mashed potatoes or even a cheesy cornbread topping.

Q3: Can I prepare this ahead of time?
A3: Yes, you can prepare the chili filling ahead of time and store it in the fridge for up to 2 days. Just assemble the pie when you’re ready to bake.

Q4: Can I freeze this pot pie?
A4: Yes! You can freeze the assembled pot pie before baking. When ready, bake it from frozen for about 50-60 minutes.

Q5: Can I use a different type of pie crust?
A5: Sure! You can use phyllo dough, puff pastry, or a biscuits topping for a different texture.

Q6: Can I make this vegetarian?
A6: Yes, replace the short ribs with vegetarian meat alternatives like jackfruit or lentils for a vegetarian version.

Q7: What type of potatoes can I add to the chili?
A7: You can add diced potatoes to the chili for extra heartiness. Yukon Gold or Russet potatoes work best.

Q8: What’s the best way to reheat leftovers?
A8: Reheat in the oven at 350°F for 10-15 minutes or in the microwave, though the crust may lose some of its crispness in the microwave.

Q9: Can I add more heat to this chili?
A9: Absolutely! Add more chili powder, jalapeños, or cayenne pepper to the chili for an extra spicy kick.

Q10: How long does the short rib chili last in the fridge?
A10: The chili can be stored in an airtight container in the fridge for up to 3 days.

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Conclusion

This Short Rib Chili Pot Pie is the ultimate comfort food—rich, savory, and perfect for cozy nights. Whether you’re feeding a crowd or enjoying it solo, it’s the kind of dish that will leave everyone asking for seconds. It’s hearty, flavorful, and has all the comforting elements of a classic pot pie. Try it out and enjoy the deliciousness!

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