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Short Rib Chili Pot Pie

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Indulge in the ultimate comfort food with these Short Rib Chili Pot Pies, featuring slow-braised short rib chili simmered with smoky spices, juicy tomatoes, and a trio of hearty Goya beans. Topped with a fluffy golden cornbread crust brushed with honey butter, these savory pot pies are packed with rich flavor and satisfying texture. Served in individual ramekins and finished with melty cheddar cheese and a dollop of sour cream, this dish is perfect for cozy dinners, game day gatherings, or meal prepping.

Ingredients

Scale

  1. Short Rib Chili

    • 2–3 lbs boneless beef short rib, cut into 1-inch pieces

    • 28 oz canned crushed tomatoes

    • 2 cups beef stock

    • 1 cup fresh tomatoes, chopped

    • 1 cup onion, chopped

    • 1/2 cup canned Goya kidney beans, drained

    • 1/2 cup canned Goya black beans, drained

    • 1/2 cup canned Goya pinto beans, drained

    • 1/4 cup red wine

    • 1/4 cup tomato paste

    • 1/4 cup parsley, chopped

    • 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 black pepper

    • 1/2 tsp salt

    • Oil for cooking

    Cornbread Topping

    • 2 (8.5 oz) packages corn muffin mix

    • 2 eggs

    • 2/3 cup half and half

    Honey Butter

    • 8 tbsp butter

    • 1 tsp honey

    • 1/4 tsp salt

    Toppings & Garnish

    1. 1 1/2 cups mild cheddar, shredded

    2. 1/2 cup sour cream

    3. 1/4 red onion, diced (optional)

Instructions

  • Prepare the Short Rib Chili:

    • Season short rib chunks with salt and pepper.

    • Heat oil in a large pan over medium heat and sear meat in batches, 3-4 minutes per side, until browned. Set aside.

    • In the same pan, sauté onions for 2-3 minutes until browned.

    • Stir in tomato paste and cook for 4-5 minutes.

    • Deglaze the pan with red wine and cook for 2-3 minutes.

    • Add beef stock, crushed tomatoes, and chipotle peppers (if using).

    • Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic. Stir well.

    • Return the seared short ribs to the pan, and add chopped jalapeños and fresh tomatoes.

    • Cover and cook over medium-low heat for 2-2.5 hours until the short ribs are tender.

    • Shred the meat into smaller chunks and stir in the kidney beans, black beans, pinto beans, and fresh parsley. Let simmer for 5-10 minutes.

  • Make the Cornbread Topping:

    • Whisk together corn muffin mix, eggs, and half and half. Let batter rest for 2-3 minutes.

  • Prepare the Honey Butter:

    • Mix butter, honey, and salt in a small bowl and set aside.

 

  • Assemble & Bake:

    • Preheat oven to 400°F (200°C).

    • (Continue the recipe with baking instructions.)

Notes

  • This recipe can be made in individual ramekins or a larger baking dish, depending on your preference.

 

  • The chili can be made in advance and stored in the refrigerator for up to 3 days, making it perfect for meal prep.

Nutrition

Find it online: https://grandmarecipesflash.com/short-rib-chili-pot-pie/