If you’re searching for a warm, comforting dish that combines the richness of slow-cooked meat with the zing of chili spices, look no further than this Short Rib Chili Pot Pie Recipe. It’s a spectacular marriage of tender, fork-falling short ribs, hearty beans, and bold chili flavors all encased in a flaky, golden crust. Every bite delivers layers of depth and warmth, making it an instant favorite for cozy dinners or gatherings where you want to impress without fuss.
Ingredients You’ll Need
Gathering simple, quality ingredients is the secret to making this Short Rib Chili Pot Pie Recipe truly sing. Each component plays a pivotal role in building deep flavor, rich texture, and that inviting color that screams comfort food perfection.
- 2 lbs bone-in short ribs: The star protein that becomes melt-in-your-mouth tender after slow cooking.
- 1 tablespoon olive oil: Helps brown the ribs beautifully, creating a flavorful crust and base for your dish.
- Salt and pepper to taste: Essential to season the meat and balance all flavors.
- 1 medium onion, chopped: Adds sweetness and depth when sautéed.
- 3 cloves garlic, minced: Infuses the stew with a warm, aromatic kick.
- 1 cup beef broth: Builds a savory, rich liquid foundation for the filling.
- 1/2 cup red wine (optional): Introduces complexity and enhances the meat’s natural flavors.
- 1 tablespoon Worcestershire sauce: Adds umami and subtle tanginess.
- 2 tablespoons tomato paste: Concentrates vibrant tomato flavor and thickens the stew.
- 1 bay leaf: Brings a subtle herbal nuance during the slow cooking.
- 1 teaspoon dried thyme: Lends an earthy hint to the seasoning mix.
- 1 teaspoon dried oregano: Provides a slightly peppery background flavor.
- 1/2 teaspoon smoked paprika: Brings a smoky warmth that’s key for chili character.
- 1 can (15 oz) kidney beans, drained and rinsed: Adds creaminess and protein, enhancing texture.
- 1 can (15 oz) black beans, drained and rinsed: Offers a hearty counterbalance to the kidney beans.
- 1 can (14.5 oz) diced tomatoes: Gives fresh, bright acidity and moisture.
- 1 tablespoon chili powder: Packs in the chili flavor and mild heat.
- 1 teaspoon cumin: Adds warm, nutty spice that grounds the dish.
- 1/2 teaspoon cayenne pepper (optional): For those who love a little extra heat in their chili.
- Salt and pepper to taste: To finish seasoning after combining all ingredients.
- 1/2 cup frozen corn kernels (optional): Offers a sweet pop and touches of color.
- 2 sheets refrigerated puff pastry or pie dough: Creates that irresistible buttery crust.
- 1 egg, beaten (for egg wash): Ensures a shiny, golden-brown finish on the crust.
How to Make Short Rib Chili Pot Pie Recipe
Step 1: Prepare and Brown the Short Ribs
Start by preheating your oven to 350°F (175°C). Heat the olive oil in a heavy, oven-safe pot or Dutch oven over medium-high heat. Season your short ribs liberally with salt and pepper, then brown them on all sides. This step not only locks in juices but also builds an amazing base of flavor that will intensify your chili filling.
Step 2: Sauté Aromatics and Build the Sauce
Remove the ribs and set them aside. In the same pot, add the chopped onion and garlic, letting them soften and become fragrant—this creates the essential depth you want in your filling. Stir in tomato paste next and cook it briefly to deepen its flavor. Then, deglaze with red wine if using, scraping up all the delicious browned bits stuck to the bottom for maximum richness.
Step 3: Add Seasonings and Slow Cook
Pour in beef broth, Worcestershire sauce, and all the herbs and spices—bay leaf, thyme, oregano, smoked paprika. Stir well to bring everything together. Return the short ribs to the pot, cover it, and transfer to the oven. Low and slow is the name of the game here: cook for 2.5 to 3 hours until the meat is incredibly tender and ready to fall off the bone.
Step 4: Shred Meat and Combine with Remaining Filling
Carefully remove the ribs from the pot and shred the meat, discarding the bones. Return the shredded meat to the pot, removing excess fat if needed. Add in the kidney beans, black beans, diced tomatoes, chili powder, cumin, cayenne, and frozen corn if you like. Simmer gently on the stovetop for about 10 minutes to let those flavors marry perfectly. Don’t forget to taste and adjust salt and pepper here.
Step 5: Assemble Your Pot Pie
Roll out your puff pastry or pie dough to fit your baking dish. If you choose pie dough, line the bottom and sides of the dish, leaving enough dough to fold over the top later. Puff pastry usually goes just on top, trimmed to size.
Step 6: Bake to Golden Perfection
Preheat your oven to 400°F (200°C). Pour the rich chili filling evenly into your dish. Cover it with the pastry, crimp edges to seal, and cut a few steam vents on top. Brush with beaten egg for that enviable golden crust and bake for 25-30 minutes until beautifully flaky and browned. Allow it to rest a few minutes before cutting—it’s worth the wait!
How to Serve Short Rib Chili Pot Pie Recipe
Garnishes
A sprinkle of freshly chopped cilantro or parsley instantly brightens the dish. Add a dollop of sour cream or a little shredded cheese for creaminess that contrasts wonderfully with the spicy, meaty filling. Slicing a few jalapeños on top is a great choice for heat lovers.
Side Dishes
This pot pie shines on its own, but pairing it with a crisp green salad or roasted vegetables complements its richness perfectly. For a heartier meal, creamy mashed potatoes or some buttery cornbread on the side bring additional comfort vibes.
Creative Ways to Present
Consider serving individual Short Rib Chili Pot Pies in small ramekins for a charming dinner party presentation. You can also top your pie with crushed tortilla chips for added texture and a southwest twist. Another fun idea is layering with a dollop of guacamole or avocado slices to add creaminess and a fresh dimension to every bite.
Make Ahead and Storage
Storing Leftovers
Your Short Rib Chili Pot Pie Recipe keeps beautifully in the refrigerator for up to 3 days. Store in an airtight container or cover your pot pie tightly with foil or plastic wrap. This makes for an excellent next-day meal that tastes just as comforting and full-flavored.
Freezing
Leftover pot pie freezes wonderfully. Wrap tightly in plastic wrap and aluminum foil or place in a freezer-safe container before freezing for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To bring back that freshly baked appeal, reheat in the oven at 350°F (175°C) until the crust is crisp again and the filling is warmed through, about 20 minutes. Microwaving works for a quick fix but may soften the crust.
FAQs
Can I use boneless short ribs instead of bone-in?
Absolutely! Boneless short ribs will work just fine and are often easier to shred. You may just need to watch cooking times closely as they can cook a bit faster.
Is it necessary to use red wine in this recipe?
Red wine is optional but highly recommended as it adds wonderful depth and richness. If you prefer to skip alcohol, just replace it with more beef broth or a splash of balsamic vinegar for a little acidity.
Can I make this recipe gluten-free?
Definitely! Simply swap out the regular puff pastry or pie dough for a gluten-free version, and ensure all pantry staples like Worcestershire sauce are gluten-free as well.
How spicy is this Short Rib Chili Pot Pie Recipe?
You control the heat! The recipe’s base is moderately spiced from chili powder and cumin. The optional cayenne adds a nice kick, so adjust it based on your heat preference.
Can I prepare the chili filling ahead of time?
Yes, the chili filling can be made a day in advance and refrigerated. This actually enhances the flavors. Just assemble and bake the pot pie right before serving for a fresh crust.
Final Thoughts
This Short Rib Chili Pot Pie Recipe is truly a labor of love that pays off with every savory, tender, and flaky bite. It’s perfect for anyone craving a hearty meal that feels indulgent but uses straightforward ingredients and steps. I can’t wait for you to make it and share it around your table—it’s one of those recipes that turns an ordinary evening into something special!
Print
Short Rib Chili Pot Pie Recipe
- Prep Time: 15 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Short Rib Chili Pot Pie combines tender, slow-cooked beef short ribs with a rich, spicy chili filling packed with beans, tomatoes, and warming spices, all encased in a flaky puff pastry crust. The slow-braising develops deep flavors, while the final baking creates a satisfying golden crust, making it a comforting and hearty meal perfect for chilly nights.
Ingredients
Beef and Chili Filling
- 2 lbs bone-in short ribs
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, but adds depth of flavor)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14.5 oz) diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional for more heat)
- Salt and pepper to taste
- 1/2 cup frozen corn kernels (optional)
Pie Crust
- 2 sheets refrigerated puff pastry or pie dough (or homemade if preferred)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the short ribs.
- Brown Short Ribs: Heat olive oil in a large oven-safe pot or Dutch oven over medium-high heat. Season the short ribs well with salt and pepper. Brown the ribs on all sides, about 3-4 minutes per side, until nicely seared.
- Sauté Aromatics: Remove the browned ribs and set aside. In the same pot, add chopped onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
- Add Tomato Paste: Stir in the tomato paste and cook for 1 minute to deepen the flavor.
- Deglaze Pot: Pour in the red wine if using, and scrape the browned bits from the bottom of the pot to incorporate all the flavors.
- Add Liquids and Spices: Stir in beef broth, Worcestershire sauce, bay leaf, thyme, oregano, and smoked paprika, mixing everything well.
- Braise Short Ribs: Return the short ribs to the pot, cover with a lid, and transfer to the preheated oven. Cook for 2.5 to 3 hours until the meat is fork-tender and falling off the bone.
- Shred Meat: Remove ribs from pot, shred the meat off the bones discarding bones, and set shredded meat aside.
- Combine Filling: Remove excess fat from the pot. Return shredded meat to pot along with kidney beans, black beans, diced tomatoes, chili powder, cumin, cayenne, and corn if using. Stir to combine.
- Simmer Filling: Simmer the chili filling over medium heat for about 10 minutes to meld flavors. Adjust salt and pepper as needed.
- Prepare Pie Crust: Roll out puff pastry or pie dough on a floured surface to fit your baking dish (9-inch recommended). If using pie dough, line the bottom and sides leaving enough dough to fold over the top. For puff pastry, cut to size for the top crust.
- Preheat Oven for Baking: Increase oven temperature to 400°F (200°C) to bake the pot pie.
- Fill Pie Dish: Pour the prepared chili filling evenly into the pie dish.
- Cover Filling: Place the pie crust over the chili, trim excess dough, crimp the edges to seal, and cut slits on top for steam release.
- Apply Egg Wash: Brush the top crust with beaten egg to achieve a golden, shiny finish after baking.
- Bake Pot Pie: Bake in the preheated 400°F oven for 25-30 minutes until the crust is golden brown and flaky.
- Cool and Serve: Let the pot pie cool for about 5 minutes before slicing and serving to enjoy the hearty, rich flavors.
Notes
- Red wine is optional but enhances the depth of flavor; substitute with extra beef broth if preferred.
- Use either refrigerated puff pastry or pie dough depending on desired crust texture and ease.
- Adjust cayenne pepper for heat preference or omit entirely if sensitive to spice.
- If you prefer a thicker filling, after simmering you can thicken with a cornstarch slurry before filling the pie crust.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
- Ensure pie slits on crust to prevent sogginess by allowing steam to escape during baking.
