If you are a fan of comfort food with a twist, the Short Rib Chili Pot Pie Recipe is going to become your new favorite indulgence. This incredible dish brings together tender, slow-cooked beef short ribs melded with smoky chili spices and a hearty mix of beans, all baked under a fluffy, golden cornbread crust. It’s a warm, filling meal packed with bold flavors and textures that will have you savoring every bite. Whether cooking for a cozy family dinner or impressing guests with something uniquely delicious, this Short Rib Chili Pot Pie Recipe stands out as a soul-satisfying crowd-pleaser.
Ingredients You’ll Need
The magic of this Short Rib Chili Pot Pie Recipe lies in its seemingly simple ingredients that each play an essential role, from creating rich layers of flavor to offering a superb comfort-food texture. Fresh vegetables add brightness, tender meat delivers depth, and the cornbread topping brings the perfect crumbly contrast.
- Beef short rib (2-3 lbs, boneless, cut into 1 inch pieces): The star ingredient providing melt-in-your-mouth tenderness and rich flavor.
- Crushed tomatoes (28 oz can): Ruby red and tangy, they form a luscious base for the chili sauce.
- Beef stock (2 cups): Adds savory depth and moisture to the chili.
- Fresh tomatoes (1 cup, chopped): Bring freshness and a bit of acidity to balance the richness.
- Onion (1 cup, chopped) and red onion (1/4, diced, optional): Provide sweetness and slight sharpness when sautéed.
- Goya kidney beans, black beans, pinto beans (each 1/2 cup, drained): The bean trio gives hearty texture and protein, creating a satisfying bite.
- Red wine (1/4 cup): Used to deglaze the pan and add complexity to the chili sauce.
- Tomato paste (1/4 cup): Concentrates tomato flavor and thickens the sauce.
- Parsley (1/4 cup, chopped): A pop of green freshness to finish the chili.
- Chipotle peppers in adobo sauce (1-2, optional): Adds a smoky, spicy kick that elevates the chili unmistakably.
- Garlic paste (1 tbsp): A pungent flavor punch essential to chili seasoning.
- Jalapeño (1 tbsp, seeded and chopped): Adds subtle heat without overpowering.
- Chili powder (1 tbsp), oregano (1 tsp, dried), smoked paprika (1 tsp), pepper (1 tsp), salt (1/2 tsp): Classic spices that build the chili’s boldness and warmth.
- Corn muffin mix (2 packages, 8.5 oz each): The foundation for a light, fluffy cornbread topping.
- Egg (2), half and half (2/3 cup), butter (8 tbsp), honey (1 tsp), salt (1/4 tsp): These ingredients combine to make the cornbread batter rich, moist, and slightly sweet.
- Mild cheddar cheese (1 1/2 cups shredded): Adds gooey creaminess between the chili and the cornbread.
- Sour cream (1/2 cup): For serving, bringing a cool, tangy finish to each bite.
- Oil (for cooking): Needed to sear meat and sauté vegetables, helping develop robust flavors.
How to Make Short Rib Chili Pot Pie Recipe
Step 1: Preparing and Searing the Short Ribs
Begin by seasoning the boneless short ribs generously with salt and pepper. Heat oil in a heavy pan and sear the ribs in batches over medium heat for about 3-4 minutes per side until deeply browned. This step locks in savory juices and creates an enticing crust that forms the chili’s rich flavor base. Once browned, set the ribs aside to rest.
Step 2: Building Flavor with Aromatics and Tomato Paste
Using the same pan, sauté chopped onions for 2-3 minutes until they’re translucent with golden edges. Stir in the tomato paste and cook for about 4-5 minutes, allowing it to caramelize slightly. This thickens the sauce and amplifies the tomato intensity, creating a luscious, robust base for the pot pie filling.
Step 3: Deglazing and Combining the Chili Ingredients
Pour in the red wine to deglaze the pan, scraping up any flavorful browned bits stuck to the bottom. Cook off the alcohol for 2-3 minutes until aromatic. Then add beef stock, crushed tomatoes, chipotle peppers (if using), garlic paste, chili powder, smoked paprika, oregano, salt, and pepper. Stir thoroughly to blend all the spices and rich liquids.
Step 4: Slow Cooking the Short Rib Chili
Return the seared short ribs to the pan and add chopped jalapeños and fresh tomatoes. Cover and simmer gently over medium-low heat for 2 to 2.5 hours until the meat is tender enough to fall apart easily. This slow cooking infuses the chili with deeply developed, tender flavors that are the hallmark of this recipe.
Step 5: Finishing the Chili Filling
Once the short rib pieces are perfectly tender, shred them into smaller chunks right in the pot. Add the drained kidney, black, and pinto beans along with freshly chopped parsley. Simmer for another 5 to 10 minutes to marry all the ingredients and ensure the beans absorb the smoky chili essence.
Step 6: Preparing the Cornbread Topping
While the chili simmers, mix corn muffin mix with eggs, half and half, butter, honey, and salt in a large bowl until smooth. Let the batter rest for 2-3 minutes. Meanwhile, prepare a honey butter spread by combining softened butter, honey, and a pinch of salt. This will be brushed on top after baking for added glossy sweetness and richness.
Step 7: Assembling and Baking the Pot Pies
Preheat your oven to 400°F. Spoon portions of the short rib chili into individual 6-ounce ramekins. Sprinkle a generous layer of shredded cheddar over the chili, then top with the cornbread batter. Place ramekins on a baking sheet and bake for 15-20 minutes. Check doneness by inserting a toothpick into the cornbread; it should come out with soft crumbs. If not fully baked, continue cooking in 5-minute increments.
Step 8: Final Touches and Serving
Once baked, brush the golden cornbread tops with the prepared honey butter for a mouthwatering finish. Serve each pot pie ramekin with a spoonful of sour cream on the side to add a cool, creamy contrast to the spicy, rich chili beneath the crust.
How to Serve Short Rib Chili Pot Pie Recipe
Garnishes
Fresh garnishes can take your Short Rib Chili Pot Pie Recipe to the next level. Consider adding a dollop of sour cream or Greek yogurt for cooling richness. A sprinkle of chopped fresh parsley or cilantro brightens the plate visually and flavor-wise. Thin slices of avocado or a handful of shredded cheddar can add more creamy, melty indulgence.
Side Dishes
This chili pot pie is hearty enough to be a main event, but pairing it with light, crisp sides adds contrast. A fresh green salad with a zesty vinaigrette or simply steamed green beans complements the rich, meaty filling. For something cozy, roasted corn on the cob or a simple coleslaw provide excellent texture variation.
Creative Ways to Present
Elevate your presentation by serving the pot pie in charming individual ramekins or mini cast iron skillets, which keep the dish hot while making portion control a breeze. You can also bake it as one large pot pie in a deep-dish pie pan for a communal centerpiece. Drizzle extra honey butter on top before serving for a shiny, appetizing finish.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover pot pies to airtight containers. The filling and cornbread crust keep well in the refrigerator for up to 3 days, making it easy to enjoy this comforting meal again without compromise.
Freezing
This Short Rib Chili Pot Pie Recipe freezes beautifully. Store assembled, unbaked ramekins wrapped tightly in plastic and foil in the freezer for up to 3 months. When ready to enjoy, bake directly from frozen, adding extra baking time to ensure the cornbread topping cooks through evenly.
Reheating
Reheat leftovers in a preheated oven at 350°F until heated through and the cornbread crust is crisp once more, about 15-20 minutes. Avoid microwaving if possible, as it may make the topping soggy. Serve with a fresh dollop of sour cream to refresh the flavors.
FAQs
Can I use a different cut of beef for this recipe?
Absolutely! While short ribs offer the richest flavor and tenderness, you can substitute beef chuck roast or brisket cut into chunks. Just allow enough time for slow cooking to make the meat tender.
Is the chipotle pepper necessary?
The chipotle peppers add a smoky, spicy element that defines this chili’s character, but they are optional. If you prefer milder flavors, feel free to omit them or reduce the amount.
Can I make this recipe vegetarian?
While the essence of this dish is the short rib chili, you could try substituting the meat with a hearty mushroom and bean mixture for a vegetarian version, though it will have a different flavor profile.
What if I don’t have corn muffin mix?
If you don’t have ready-made corn muffin mix, you can make cornbread batter from scratch using cornmeal, flour, baking powder, sugar, eggs, milk, and butter for similar results.
How spicy is this pot pie?
The chili has a pleasant warmth from the chili powder, paprika, jalapeño, and optional chipotle peppers, but it is not overwhelmingly spicy. You can adjust the heat by tweaking the amount of peppers to suit your taste.
Final Thoughts
There’s something truly special about the way this Short Rib Chili Pot Pie Recipe wraps rich, slow-cooked meat and smoky spices in a comforting cornbread blanket. It’s a dish that feels like a big, warm hug on a plate and is perfect for sharing with loved ones or treating yourself. Trust me, once you try it, it will become a beloved recipe you return to again and again. So roll up your sleeves, gather your ingredients, and enjoy the delicious journey of making this unforgettable pot pie!
Print
Short Rib Chili Pot Pie Recipe
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American, Tex-Mex
Description
This Short Rib Chili Pot Pie combines tender, slow-cooked beef short ribs simmered in a flavorful chili with a savory cornbread topping. Finished with a brush of honey butter and a dollop of sour cream, this comforting dish is perfect for a hearty meal that blends classic Tex-Mex flavors with a cozy pot pie presentation.
Ingredients
Short Rib Chili
- 2–3 lbs beef short rib, boneless, cut into 1 inch pieces
- 1/2 cup canned Goya kidney beans, drained
- 1/2 cup canned Goya black beans, drained
- 1/2 cup canned Goya pinto beans, drained
- 28 oz can crushed tomatoes
- 2 cups beef stock
- 1 cup fresh tomatoes, chopped
- 1 cup onion, chopped
- 1/4 red onion, diced (optional)
- 1/4 cup red wine
- 1/4 cup tomato paste
- 1–2 chipotle peppers in adobo sauce (optional)
- 1 tbsp garlic paste
- 1 tbsp jalapeño, seeded and chopped
- 1 tbsp chili powder
- 1 tsp oregano, dried
- 1 tsp smoked paprika
- 1 tsp pepper
- 1/2 tsp salt
- Oil, for cooking
- 1/4 cup parsley, chopped
Cornbread Topping
- 2 – 8.5 oz packages corn muffin mix
- 2 eggs
- 2/3 cup half and half
- 8 tbsp butter
- 1 tsp honey
- 1/4 tsp salt
Other
- 1 1/2 cup mild cheddar, shredded
- 1/2 cup sour cream
Instructions
- Season and sear the short ribs: Season the boneless short rib chunks with salt and pepper. In batches, sear the meat in a pan with oil over medium heat for 3-4 minutes per side until browned. Set aside.
- Sauté onions: In the same pan, sauté chopped onions for 2-3 minutes until lightly browned.
- Add tomato paste: Stir in the tomato paste and cook for 4-5 minutes to deepen the flavor.
- Deglaze with red wine: Pour red wine into the pan to deglaze, scraping up browned bits. Let the alcohol cook off for 2-3 minutes.
- Add liquids and seasonings: Stir in beef stock, crushed tomatoes, and optional chipotle peppers. Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic paste.
- Simmer with short ribs: Return seared short ribs to the pan. Add jalapeños and fresh tomatoes. Cover and cook on medium-low heat for 2 to 2.5 hours until short rib is very tender.
- Prepare chili final steps: Break apart short ribs into small chunks. Stir in drained kidney, black, and pinto beans plus chopped parsley. Simmer another 5-10 minutes.
- Make cornbread batter: In a large bowl, mix corn muffin mix, eggs, half and half, butter, honey, and salt until combined. Let batter rest for 2-3 minutes.
- Make honey butter: In a small bowl, blend butter, honey, and salt for topping. Set aside.
- Preheat oven: Heat oven to 400°F (204°C).
- Assemble pot pies: Divide chili evenly into 6 oz ramekins. Add a layer of shredded cheddar over chili. Top each with a generous layer of cornbread batter.
- Bake: Place ramekins on baking tray and bake for 15-20 minutes or until cornbread is cooked through—check doneness by inserting a toothpick; it should come out with moist crumbs.
- Finish and serve: Brush freshly baked cornbread tops with honey butter and serve each pot pie with a dollop of sour cream.
Notes
- You can omit chipotle peppers for a milder chili flavor.
- Use boneless short ribs for easier eating, but bone-in short ribs can work with longer cooking to ensure tenderness.
- Ramekin size can be adjusted; cooking times may vary slightly.
- Leftover chili can be refrigerated and used for a quick meal or taco filling.
- For a spicier kick, add more jalapeños or chipotle peppers.
- To save time, cornbread batter can also be prepared using a store-bought mix as indicated.
