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.
Ingredients
Scale
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
Instructions
- Warm the oven to 400F (200C), preparing for a hearty pot pie creation.
- 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.
- In the same pot, sauté diced onions, minced garlic, vibrant red bell peppers, and spicy jalapeños until vegetables soften and release their aromatic essence.
- Introduce tomato paste and warming spices: chili powder, earthy cumin, smoky paprika, and fiery cayenne, toasting briefly to intensify their flavor profile.
- 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.
- 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.
- 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.
- 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