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)
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.
Notes
- You can make the short rib chili a day ahead and refrigerate for deeper flavor.
- Swap puff pastry with biscuit dough for a more rustic topping.
- For a spicier version, leave the seeds in the jalapeño or add more cayenne.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 625
- Sugar: 5g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 38g
- Cholesterol: 135mg
