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
Scale
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.
