Description

This Short Rib Chili Pot Pie combines tender, slow-cooked bone-in short ribs simmered with a flavorful chili filling including beans, tomatoes, and spices, all encased in a flaky puff pastry crust. It’s a comforting and hearty meal perfect for cozy dinners, blending the richness of braised meat with the spiced warmth of chili, finished with a golden, crisp pot pie crust.

Ingredients

Scale

Meat and Seasoning

2 lbs bone-in short ribs
Salt and pepper to taste
1 tablespoon olive oil

Vegetables and Aromatics

1 medium onion, chopped
3 cloves garlic, minced
1/2 cup frozen corn kernels (optional)

Liquids and Sauces

1 cup beef broth
1/2 cup red wine (optional, but adds depth of flavor)
1 tablespoon Worcestershire sauce

Spices and Herbs

2 tablespoons tomato paste
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon cayenne pepper (optional for more heat)
Salt and pepper to taste

Beans and Tomatoes

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

Pie Crust and Finish

2 sheets refrigerated puff pastry or pie dough (or homemade if preferred)
1 egg, beaten (for egg wash)

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Instructions

Cook the Short Ribs: Preheat your oven to 350°F (175°C). 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.
Sauté Aromatics: 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.
Add Tomato Paste: Stir in the tomato paste and cook for another minute to deepen its flavor.
Deglaze with Wine: Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot to incorporate those flavors.
Add Broth and Spices: Add beef broth, Worcestershire sauce, bay leaf, thyme, oregano, and smoked paprika, stirring everything together.
Braise the Short Ribs: Return the short ribs to the pot, cover with a lid, and transfer to the oven. Cook for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
Shred the Meat: Remove the short ribs from the pot and shred the meat off the bone, discarding the bones. Set the shredded meat aside.
Prepare Chili Filling: In the same pot (remove any excess fat), add the shredded short ribs along with kidney beans, black beans, diced tomatoes, chili powder, cumin, cayenne pepper, and corn if using. Stir well.
Simmer the Filling: Simmer the chili mixture over medium heat for about 10 minutes to meld the flavors. Taste and adjust seasoning with salt and pepper as needed.
Prepare Pie Crust: Roll out the puff pastry or pie dough on a floured surface to fit your baking dish (9-inch pie dish recommended). If using pie dough, line the bottom and sides of the dish. If using puff pastry, cut it to fit the top.
Preheat Oven for Baking: Increase oven temperature to 400°F (200°C) while assembling the pot pie.
Fill the Pie: Pour the chili filling evenly into the prepared pie dish.
Top and Seal: Place the pastry over the filling, trimming excess dough, crimping the edges, and cutting slits to vent steam.
Apply Egg Wash: Brush the top crust with beaten egg for a golden, shiny finish.
Bake the Pot Pie: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.
Cool and Serve: Let the pot pie cool for about 5 minutes before slicing and serving. Enjoy the rich, savory filling wrapped in the buttery crust!

Notes

Red wine is optional but adds depth and richness to the chili base.
If you prefer less heat, omit the cayenne pepper; add more if you like spicier chili.
Using an oven-safe Dutch oven simplifies the braising and flavor development steps.
For a crispier crust, you can bake the puff pastry without filling according to package instructions before adding the chili filling, then bake again briefly to warm.
Leftover pot pie can be stored tightly covered in the refrigerator for up to 3 days and reheated in the oven to maintain crispness.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Category: Main Course
Method: Baking
Cuisine: American