The Coziest Short Rib Chili Pot Pie Recipe for Cold Evenings

The savory short rib chili pot pie captures comfort food magic like nothing else.

Meat lovers appreciate how tender braised beef melts into rich, spicy layers.

Flaky pastry crowns a hearty filling that speaks directly to cold-weather cravings.

Robust seasonings create depth beyond typical casserole expectations.

Kitchen experiments rarely produce such satisfying results with minimal effort.

Warm ceramic dishes and bubbling edges promise pure deliciousness that will make you the neighborhood culinary hero.

Prepare to wow everyone at your next gathering with this irresistible dish.

What Makes Short Rib Chili Pot Pie So Filling

• Savor Hearty Comfort: Dive into a flavor-packed short rib chili pot pie that transforms classic comfort food into an extraordinary meal experience.
• Craft a Crowd-Pleaser: This recipe brilliantly combines tender short ribs with robust chili and a flaky pie crust, making it perfect for family gatherings and potluck dinners.
• Master Complex Flavors: Layered spices like chili powder, cumin, and smoked paprika create a depth of flavor that elevates this dish from ordinary to restaurant-quality.
• Customize with Ease: Adapt the heat level by adjusting cayenne pepper or adding extra jalapenos, allowing you to personalize the recipe to your taste preferences.

Ingredients for Short Rib Chili Pot Pie

• Short Ribs: Tender beef cut that provides rich flavor and hearty texture to the chili pot pie.

• Salt, Black Pepper: Essential seasoning that enhances the overall taste of the dish.
• Chili Powder, Cumin, Smoked Paprika, Cayenne Pepper: Warm and complex spice blend that creates a deep, robust chili flavor.

• Onion, Garlic, Red Bell Pepper, Jalapeno: Fresh vegetables that build a flavorful base and add aromatic depth to the chili.

• Vegetable Oil: Used for searing and sautéing ingredients.
• Tomato Paste: Concentrated tomato product that adds richness and depth.
• Beef Broth: Liquid that helps create a moist and flavorful chili base.
• Diced Tomatoes, Kidney Beans: Classic chili ingredients that provide texture and additional flavor.

• Flour: Helps thicken the chili mixture.
• Pie Crust: Provides a golden, flaky covering for the chili.
• Egg: Used to create a shiny, golden wash for the pie crust.

How to Prepare Short Rib Chili Pot Pie Easily

Step 1: Warm Up The Oven

Crank the oven to a toasty 400F (200C), getting ready for some serious comfort food magic.

Step 2: Sear The Short Ribs

• Salt
• Pepper
• Vegetable oil

Heat up a heavy pot and give those short ribs a beautiful golden sear on all sides.

Let them develop a rich, caramelized exterior that screams flavor. Once done, set them aside for later.

Step 3: Create A Veggie Flavor Base

• Onion
• Garlic
• Red bell pepper
• Jalapeno

Toss the diced veggies into the same pot and let them dance and soften, releasing their delicious aromatics.

Step 4: Spice It Up

• Tomato paste
• Chili powder
• Cumin
• Smoked paprika
• Cayenne pepper

Sprinkle in the spices and let them bloom, filling your kitchen with an incredible fragrance that’ll make everyone’s mouth water.

Step 5: Build The Chili Foundation

• Beef broth
• Diced tomatoes
• Kidney beans

Bring back the short ribs, pour in the liquids and beans, then let everything simmer and get to know each other for 1.5 to 2 hours.

Step 6: Shred And Thicken

Pull out the short ribs, shred the meat, and return it to the pot.

Dust with flour to give the chili some body and richness.

Step 7: Prepare The Pie Topping

Transfer the chili to a baking dish.

Drape the pie crust over the top, sealing the edges with care. Brush the crust with egg wash for a gorgeous golden finish.

Step 8: Bake To Perfection

Slide the dish into the oven and bake for 25-30 minutes until the crust turns a stunning golden brown and becomes irresistibly flaky.

Useful Tips for Short Rib Chili Pot Pie Cooking

• Slow-cook short ribs at low temperature to ensure they become incredibly soft and easily shreddable, melting in your mouth with rich flavor.
• Adjust cayenne and chili powder quantities to control heat level, allowing personalization for mild or spicy preferences without overwhelming the dish.
• Ensure pie crust is cold and handle minimally to create a flaky, delicate top that provides beautiful golden-brown texture and crisp crunch.
• Use flour sparingly when stirring into chili to prevent a pasty consistency, creating a thick and luxurious sauce that coats meat and vegetables perfectly.
• Prepare chili base one day ahead and refrigerate, allowing flavors to develop and making final assembly quicker and more convenient.

Flavor Variations to Try with Short Rib Chili Pot Pie

• Vegetarian Chili Pot Pie: Replace short ribs with plant-based protein like lentils, black beans, or jackfruit. Use vegetable broth instead of beef broth for a meat-free version.
• Gluten-Free Adaptation: Substitute regular flour with cornstarch or gluten-free flour blend. Use gluten-free pie crust or make a cornbread topping instead of traditional pastry.
• Spicy Southwest Variation: Add roasted green chiles, swap kidney beans for black beans, and incorporate corn kernels. Include a sprinkle of queso fresco on top for extra Mexican-inspired flavor.
• Lamb Chili Pot Pie: Swap beef short ribs with tender lamb shoulder. Use lamb broth and add rosemary and mint for a Mediterranean-inspired profile that maintains the rich, hearty essence of the original recipe.

Recommended Pairings for Short Rib Chili Pot Pie

Select full-bodied red wines like Cabernet Sauvignon or Zinfandel that match the rich, intense flavors of the short rib chili pot pie.

Choose dark, malty craft beers such as porter or stout that can stand up to the hearty meat and spicy chili notes.

Create a crisp green salad with citrus vinaigrette to cut through the dish’s richness and provide a refreshing contrast.

Top the pot pie with a dollop of tangy sour cream to temper the spiciness and add a creamy texture to each bite.

How to Store Short Rib Chili Pot Pie Safely

• Store leftovers in an airtight container for up to 3-4 days in the refrigerator, keeping the pie crust separate to maintain its crispy texture.
• Wrap the chili pot pie tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Place in a freezer-safe container to prevent freezer burn.
• Warm in the oven at 350F for 15-20 minutes, covering with foil to prevent crust from burning. Remove foil for the last 5 minutes to crisp up the crust.

FAQs

• How spicy is this chili pot pie?

The heat level is moderate with jalapeno and cayenne pepper. You can adjust the spiciness by reducing or eliminating the cayenne and using fewer jalapeno seeds.

• Can I use a different type of meat?

Yes, you can substitute short ribs with chuck roast or beef stew meat. Both will provide similar tender results and rich flavor profile.

• Is this recipe gluten-free?

No, the recipe uses flour to thicken the chili and contains a traditional pie crust. To make it gluten-free, use cornstarch instead of flour and a gluten-free pie crust.

• What makes the meat so tender?

The slow cooking process of 1.5 to 2 hours allows the short ribs to break down, creating incredibly soft and flavorful meat that easily shreds.

Short Rib Chili Pot Pie Recipe

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4.8 from 27 reviews

• Total Time: 3 hours
• Yield: 6 1x

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Description

Hearty short rib chili pot pie brings comfort and excitement to classic cold-weather dining. Flaky pastry cradles rich, tender beef with bold southwestern spices, promising a satisfying meal that welcomes you into a world of warm, savory indulgence.

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Ingredients

Scale 1x2x3x

Protein:

• 2 pounds beef short ribs

Vegetables and Aromatics:

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeno, seeded and chopped (optional)

Pantry and Seasoning Ingredients:

• 2 cups beef broth
• 1 can (14.5 ounces) diced tomatoes
• 1 can (15 ounces) kidney beans, drained and rinsed
• 2 tablespoons tomato paste
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper (optional)
• 2 tablespoons flour
• Salt and pepper, to taste
• 2 tablespoons vegetable oil

Crust:

• 1 package refrigerated pie crust (or homemade crust)
• Egg wash for brushing

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Instructions

1. Warm the oven to 400F (200C), preparing for a hearty pot pie creation.
2. Generously coat short ribs with salt and pepper, then sear in a hot Dutch oven with vegetable oil until each side develops a rich, caramelized crust.
3. In the same pot, sauté diced onions, minced garlic, vibrant red bell peppers, and spicy jalapeños until vegetables soften and release their aromatic essence.
4. Introduce tomato paste and warming spices: chili powder, earthy cumin, smoky paprika, and fiery cayenne, toasting briefly to intensify their flavor profile.
5. Reintroduce browned short ribs to the pot, then pour in robust beef broth, chunky diced tomatoes, and hearty kidney beans, allowing the mixture to simmer gently, covered, for 1.5 to 2 hours until meat becomes meltingly tender.
6. Extract short ribs, shred the meat into succulent pieces, and fold back into the bubbling chili, then sprinkle flour to create a luxuriously thick consistency.
7. Carefully transfer the aromatic chili into a baking dish, drape a rolled pie crust over the top, crimping edges to seal, and brush with a gleaming egg wash.
8. Bake until the crust transforms into a golden, flaky crown, approximately 25-30 minutes, creating a rustic and comforting meal.

Notes

• Trim excess fat from short ribs to control overall dish richness and prevent greasy texture.
• Use low-sodium beef broth to manage salt levels and customize seasoning intensity.
• Consider gluten-free adaptations by substituting regular flour with cornstarch or gluten-free flour blend for thickening.
• Swap beef short ribs with plant-based alternatives like jackfruit or mushrooms for vegetarian version, maintaining similar hearty texture and spice profile.

• Prep Time: 30 minutes
• Cook Time: 2 hours 30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 600 kcal
• Sugar: 5 g
• Sodium: 450 mg
• Fat: 35 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 40 g
• Cholesterol: 110 mg