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
Scale
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.
