Short Rib Chili Pot Pie
Comfort food just got a mouthwatering makeover with these Short Rib Chili Pot Pies. Imagine tender, slow-braised short rib chili simmered to perfection with smoky spices, juicy tomatoes, and a trio of hearty Goya beans—kidney, black, and pinto—for a rich, satisfying base. All of this goodness is tucked beneath a fluffy, golden cornbread topping that’s kissed with honey butter for a touch of sweetness.
Portioned perfectly in individual ramekins, these pot pies are the ultimate in cozy, feel-good dining. Goya Foods brings unparalleled quality and flavor to the beans, ensuring every bite is as wholesome as it is delicious. Topped with a sprinkle of cheddar cheese and served with a dollop of sour cream, this dish is a true showstopper. Whether you’re warming up on a chilly evening or hosting guest for the big game, this recipe will quickly become a household favorite.
Servings: 8
Equipment
- 8-10 ramekins
Ingredients
- 1 1/2 cup mild cheddar shredded
- 1/2 cup sour cream
- 1/4 red onion diced (optional)
Short Rib Chili
- 2-3 lbs beef short rib boneless cut into 1 inch pieces
- 28 oz can crushed tomatoes
- 2 cups beef stock
- 1 cup fresh tomatoes chopped
- 1 cup onion chopped
- 1/2 cup canned Goya Kinney 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 pepper
- 1/2 tsp salt
- Oil for cooking
Cornbread Topping
- 2 - 8.5 oz package corn muffin mix
- 2 egg
- 2/3 cup half and half
Honey Butter
- 8 tbsp butter
- 1 tsp honey
- 1/4 tsp salt
Instructions
Short Rib Chili
- Season the chunks of boneless short rib with salt and pepper.
- Working in batches, sear the meat on both sides in a pan over medium heat with some oil.
- Allow to sear for 3-4 minutes per side. Once browned, set aside.
- In the same pan, sauté onions for 2-3 minutes until slightly browned.
- Add tomato paste and stir to combine. Let it cook for 4-5 minutes.
- Deglaze the pan with red wine. Allow the alcohol to cook off for 2-3 minutes.
- Stir in beef stock, crushed tomatoes, and chipotle peppers in adobo sauce.
- Season with chili powder, smoked paprika, oregano, salt, pepper, and garlic.
- Stir to combine, then return the seared short rib to the pan.
- Add the chopped jalapeños and freshly chopped tomatoes.
- Stir, cover, and cook over medium-low heat until the short rib is super tender. This should take 2-2.5 hours.
- Once the short rib is tender, break it apart into small chunks. Stir in the trio of beans (kidney beans, black beans, and pinto beans) and freshly chopped parsley.
- Let cook for a final 5-10 minutes.
Cornbread Topping
- In a large bowl, add all the ingredients listed under “Cornbread Topping.” Mix thoroughly. Let the batter rest for 2-3 minutes.
Honey Butter
- In a small bowl, add all ingredients listed under “Honey Butter.” Mix thoroughly and set aside.
Assemble
- Preheat oven to 400°F.
- Divide the chili into individual 6 oz ramekins. Add a layer of cheddar cheese, then top with a layer of the cornbread batter.
- Place the ramekins on a baking tray and bake for 15-20 minutes, or until the cornbread is cooked through.
- To check doneness, pierce the center with a toothpick. It should come out with soft crumbs. If not, return to the oven and cook in 5-minute intervals until done.
- Once cooked, brush the tops with honey butter and serve with sour cream.