Description
This Short Rib Chili Pot Pie is the ultimate comfort food! Tender, slow-braised short ribs are combined with a rich, spicy chili filling, and topped with a flaky, buttery pie crust. Perfect for a cozy dinner or special occasion, this dish offers layers of flavor and texture that are sure to satisfy!
Ingredients
For the Short Ribs:
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2 lbs bone-in short ribs
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1 tablespoon olive oil
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Salt and pepper to taste
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1 medium onion, chopped
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3 cloves garlic, minced
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1 cup beef broth
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1/2 cup red wine (optional, but adds depth of flavor)
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1 tablespoon Worcestershire sauce
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2 tablespoons tomato paste
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1 bay leaf
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon smoked paprika
For the Chili Filling:
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1 can (15 oz) kidney beans, drained and rinsed
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1 can (15 oz) black beans, drained and rinsed
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1 can (14.5 oz) diced tomatoes
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1 tablespoon chili powder
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1 teaspoon cumin
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1/2 teaspoon cayenne pepper (optional for more heat)
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Salt and pepper to taste
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1/2 cup frozen corn kernels (optional)
For the Pie Crust:
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2 sheets refrigerated puff pastry or pie dough (or homemade if preferred)
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1 egg, beaten (for egg wash)
Instructions
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1. Cook the Short Ribs:
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Preheat your oven to 350°F (175°C).
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Heat olive oil in a large, oven-safe pot or Dutch oven over medium-high heat. Season the short ribs with salt and pepper, and brown them on all sides for 3-4 minutes per side.
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Remove the short ribs and set aside. In the same pot, add the chopped onion and garlic, and sauté for 3-4 minutes, or until softened.
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Stir in the tomato paste, and cook for another minute.
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Deglaze the pot with red wine (if using) and scrape up any browned bits from the bottom.
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Add beef broth, Worcestershire sauce, bay leaf, thyme, oregano, and smoked paprika. Stir to combine.
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Return the short ribs to the pot, cover with a lid, and transfer the pot to the oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
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Remove the short ribs from the pot and shred the meat off the bone, discarding the bones. Set the shredded meat aside.
2. Make the Chili Filling:
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In the same pot (remove any excess fat), add the shredded short ribs back in along with the kidney beans, black beans, diced tomatoes, chili powder, cumin, cayenne pepper, and corn (if using).
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Stir everything together, and simmer over medium heat for about 10 minutes to allow the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
3. Prepare the Pie Crust:
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Roll out the puff pastry or pie dough on a floured surface to fit the size of your baking dish (a 9-inch pie dish or similar works well).
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If using puff pastry, cut it into the appropriate size for the top of the pie. If using pie dough, line the bottom and sides of the dish with dough, leaving enough to fold over the top.
4. Assemble the Pot Pie:
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Preheat your oven to 400°F (200°C).
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Pour the chili filling into your pie dish, ensuring it’s evenly distributed.
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Place the pie crust over the filling, trimming any excess dough and crimping the edges to seal. Cut a few slits in the top to allow steam to escape.
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Brush the top crust with the beaten egg to create a golden, shiny finish.
5. Bake the Pot Pie:
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Bake the pot pie in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
6. Serve:
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Let the pot pie cool for about 5 minutes before serving. Slice and enjoy the rich, savory filling wrapped in the crispy, buttery crust!
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Notes
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You can prepare the short ribs and chili filling a day ahead to save time. Just store the filling in the refrigerator and assemble the pie the next day.
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For extra flavor, you can sprinkle shredded cheese, such as cheddar or Monterey Jack, over the filling before covering with the crust.
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If you prefer a spicier pot pie, increase the amount of cayenne pepper or add a chopped jalapeño to the chili mixture.
- Prep Time: 15 minutes
- Cook Time: 3-4 hours for short ribs, 25-30 minutes for pie assembly and baking
- Category: Main Course, Comfort Food, Pot Pie
- Method: Braising, Baking
- Cuisine: American, Comfort Food
Nutrition
- Serving Size: 1 slice
- Calories: 560
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 31g
- Cholesterol: 50mg