If you’re in the mood for pure cozy comfort with a touch of bold flavor, this Short Rib Chili Pot Pie is absolutely what you need. Tender, melt-in-your-mouth short ribs are simmered in a chili-spiced sauce, then crowned with golden, flaky puff pastry for a showstopping meal that bridges the best of a hearty chili and a classic pot pie. This is the kind of dish you want to share with the people closest to you, whether for a laid-back Sunday or a dinner party where you want all smiles around the table.

Short Rib Chili Pot Pie Recipe - Recipe Image

Ingredients You’ll Need

The magic of Short Rib Chili Pot Pie really comes down to a few straightforward ingredients doing absolutely delicious things together. Each one adds its own personality, building layers of richness, warmth, color, and texture that make this dish seriously special.

Boneless beef short ribs (2 pounds): The star of the show, these become unbelievably tender after a slow braise, creating that signature meaty depth.
Olive oil (2 tablespoons): Helps brown the beef and sauté the veggies, adding silkiness and flavor right at the beginning.
Yellow onion (1 large, diced): Brings sweetness and a comforting aromatic base to the chili.
Garlic (3 cloves, minced): Adds punchy, savory notes that make the whole kitchen smell amazing.
Jalapeño (1, seeded and minced): Just enough for a gentle kick—leave some seeds in for extra heat!
Tomato paste (1 tablespoon): Delivers richness and deep tomato flavor, thickening the sauce.
Chili powder (1 tablespoon): The backbone of the chili flavor, infusing warmth and subtle smokiness.
Ground cumin (1 teaspoon): Adds earthy complexity and ties all the spices together.
Smoked paprika (1 teaspoon): Brings a bit of smokiness and vibrant color to every scoop.
Dried oregano (1/2 teaspoon): Gives a subtle herbal lift, rounding out the spices.
Cayenne pepper (1/4 teaspoon, optional): For those who love a little fire, a dash does the trick.
Fire-roasted diced tomatoes (one 14.5-ounce can): Offer a sweet, smoky tomato flavor that works wonders in chili.
Beef broth (1 cup): De-glazes the pot and adds savory depth to the braise.
Kidney beans (one 15-ounce can, drained and rinsed): Adds texture and classic chili heartiness.
Black beans (one 15-ounce can, drained and rinsed): Another layer of bean goodness—these get beautifully creamy.
Salt and freshly ground black pepper, to taste: Essential for balancing flavors at every step.
Frozen puff pastry (1 sheet, thawed): The crowning glory—super flaky, golden, and impressive looking.
Egg (1, beaten for egg wash): Brushes on a rich sheen and helps the pastry bake up beautifully golden.

How to Make Short Rib Chili Pot Pie

Step 1: Brown the Short Ribs

Preheat your oven to 375°F to get things going. In a large Dutch oven or another heavy-bottomed pot, heat up the olive oil over medium-high. Add the short ribs in batches—don’t crowd that pot—to get a nice sear on all sides. Let each piece get some caramelized color, which brings heaps of flavor to the final chili. Once browned, set the beef aside for a bit so you can build up that beautiful base.

Step 2: Sauté the Aromatics

Turn the heat down to medium and toss in the diced onion. Let it cook until softened and translucent, stirring occasionally—about 5 minutes is perfect. Then add in your garlic and minced jalapeño, letting everything mingle for one aromatic minute. When the kitchen smells irresistible, you know you’re on the right track.

Step 3: Build up the Spice

Stir in your tomato paste, chili powder, cumin, smoked paprika, oregano, and a pinch of cayenne if you want a little heat. Cook, stirring, for another minute or two. This blooms the spices in the olive oil and pastes, coaxing out flavors that will deepen as the chili simmers. Trust me, it’s worth that little extra patience.

Step 4: Braise the Short Ribs

Return those beautiful browned short ribs—along with any juices—right back into the pot. Pour in the fire-roasted tomatoes and beef broth, then give everything a good stir. Bring the mixture to a gentle simmer, then cover and cook on the lowest heat. This part takes about 2 to 2.5 hours and requires almost no attention. Your patience will be rewarded with beef that falls apart at a glance.

Step 5: Finish the Chili

Once the beef is meltingly tender, stir in both the kidney and black beans. Taste your chili and season generously with salt and pepper. Let the filling cool slightly before moving on—this makes it easier to top with pastry later and gives the flavors a chance to marry.

Step 6: Top with Puff Pastry

Spoon your chili mixture into one large baking dish or divide it into individual ramekins for dinner-party style. Lay out the thawed puff pastry and gently stretch it to fit your dish, trimming the edges. Press the pastry lightly along the rim, then brush the surface with your beaten egg to help it bake up glossy and golden. No need for anything fancy here—the puff does all the heavy lifting in terms of drama and taste!

Step 7: Bake and Serve

Slide your assembled Short Rib Chili Pot Pie into the oven and bake for 25 to 30 minutes. The pastry will puff up and turn a gorgeous, deep golden brown as the chili bubbles underneath. When it’s ready, let the pot pie cool just a bit so nobody burns their mouth—but don’t wait too long, because this is best enjoyed warm and fresh from the oven!

How to Serve Short Rib Chili Pot Pie

Garnishes

Give your Short Rib Chili Pot Pie a little extra pop with fresh garnishes! Chopped cilantro, sliced green onions, or even a dollop of sour cream add brightness and a contrast to the hearty filling. Sprinkle on some shredded cheese if you like things extra gooey—no one will complain.

Side Dishes

Since this pot pie is pretty much a meal in itself, you don’t need much on the side; a simple green salad with a zippy vinaigrette is a great way to lighten things up. Consider roasted or steamed vegetables, or some quick-pickled red onions for a tangy contrast.

Creative Ways to Present

If you want to impress, portion the chili into oven-safe ramekins and top each with a square of pastry for individual Short Rib Chili Pot Pies. Or, twist strips of puff pastry on top for a rustic, lattice effect—fun and beautiful! A sprinkle of flaky salt just before serving is always a luxe touch.

Make Ahead and Storage

Storing Leftovers

If (and that’s a big if!) you have leftovers, let the Short Rib Chili Pot Pie cool to room temperature, then cover tightly or transfer to an airtight container. Store in the refrigerator for up to three days—the flavors get even richer overnight.

Freezing

To freeze, let the chili filling cool completely. Transfer it to a freezer-safe container, omitting the puff pastry topping until you’re ready to bake. When you crave it next, thaw the filling, assemble with fresh pastry, and bake as directed. You can also freeze fully baked portions, though the pastry is best fresh.

Reheating

Reheat pot pie in a 350°F oven, uncovered, until bubbly and the pastry crisps back up—about 20 minutes for a whole pie or less for individual portions. The microwave works in a pinch, but for the best texture, use the oven.

FAQs

Can I use bone-in short ribs instead of boneless?

You can, but be sure to adjust the total weight accordingly and remove the bones after braising. Boneless short ribs make for easier prep and serving in this Short Rib Chili Pot Pie, but the bone-in versions often add extra flavor during cooking.

What if I don’t have puff pastry?

Biscuit dough is a fantastic swap, resulting in a more rustic, homestyle vibe. Just drop spoonfuls over the chili and bake until golden and cooked through for a different, equally delicious take on Short Rib Chili Pot Pie.

Can I make the chili filling ahead of time?

Absolutely! In fact, Short Rib Chili Pot Pie filling is even better the next day. Prepare the chili up to two days ahead, refrigerate it, and simply assemble and bake with puff pastry when you’re ready.

Is it possible to make this dish vegetarian?

To create a vegetarian version, substitute the beef with a medley of cooked mushrooms, lentils, and additional beans. Use vegetable broth in place of beef broth—the results are hearty, flavorful, and friendly to plant-based eaters.

What’s the best way to re-crisp soggy pastry?

Leftover pastry can lose its crunch in the fridge, but a quick trip in a 375°F oven for about 10 minutes restores much of its puff and texture. Don’t cover it, or the puff won’t get crispy!

Final Thoughts

I truly hope you give this Short Rib Chili Pot Pie a try—it’s the kind of meal that brings people together and makes even an ordinary day feel like a celebration. Each bite is rich, comforting, and just a little bit of a showstopper. Gather your favorite people, turn up your favorite tunes, and enjoy the magic of this unforgettable pot pie!

Short Rib Chili Pot Pie Recipe

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4.9 from 22 reviews

Author: admin
Total Time: 3 hours 25 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Short Rib Chili Pot Pie. Tender beef short ribs cooked in a flavorful chili sauce, topped with flaky puff pastry, make for a hearty and satisfying meal.

Ingredients

Scale

For the Short Rib Chili:

2 pounds boneless beef short ribs, cut into 1-inch pieces
2 tablespoons olive oil
1 large yellow onion, diced
3 cloves garlic, minced
1 jalapeño, seeded and minced
1 tablespoon tomato paste
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1 (14.5-ounce) can fire-roasted diced tomatoes
1 cup beef broth
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
Salt and freshly ground black pepper, to taste

For the Topping:

1 sheet frozen puff pastry, thawed
1 egg, beaten (for egg wash)

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Instructions

Preheat the Oven: Preheat the oven to 375°F.
Sear the Short Ribs: In a large Dutch oven, heat olive oil and sear the short ribs until browned. Set aside.
Sauté Aromatics: Cook onion, garlic, and jalapeño until softened. Add tomato paste, spices, and cook.
Cook the Chili: Return short ribs to the pot, add tomatoes, broth, and simmer for 2–2.5 hours. Stir in beans and season.
Assemble and Bake: Transfer the chili to a baking dish, top with puff pastry, brush with egg wash, and bake until golden.
Serve: Let cool slightly before serving.