Description
Hearty short rib chili pot pie delivers comfort straight from Mexican-inspired kitchen dreams. Robust beef, rich spices, and golden pastry merge into a soul-warming dish that welcomes you to savor each luxurious, flavor-packed bite.
Ingredients
Scale
Meat:
- 2.3 pounds boneless beef short rib, cut into 1-inch pieces
Beans:
- 1/2 cup canned Goya kidney beans, drained
- 1/2 cup canned Goya black beans, drained
- 1/2 cup canned Goya pinto beans, drained
Chili Base Ingredients:
- 28 ounces canned crushed tomatoes
- 2 cups beef stock
- 1 cup fresh tomatoes, chopped
- 1 cup onion, chopped
- 1/4 cup red wine
- 1/4 cup tomato paste
Spices and Seasonings:
- 1 tablespoon garlic paste
- 1 tablespoon jalapeno, seeded and chopped
- 1 tablespoon chili powder
- 1 teaspoon oregano, dried
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup parsley, chopped
- 12 chipotle peppers in adobo sauce (optional)
- Oil for cooking
Cornbread Topping:
- 2 (8.5 ounces) packages corn muffin mix
- 2 eggs
- 2/3 cup half and half
Honey Butter:
- 8 tablespoons butter
- 1 teaspoon honey
- 1/4 teaspoon salt
Toppings & Garnish:
- 1 1/2 cups mild cheddar, shredded
- 1
Instructions
- Transform short rib chunks into flavorful chili by generously seasoning with salt and pepper.
- Create deep caramelization by searing meat in hot oil over medium heat, developing rich brown exterior for 3-4 minutes per side.
- Use same pan to caramelize onions until golden and translucent, developing foundational flavor profile.
- Intensify depth by incorporating tomato paste and cooking until deep burgundy color emerges, approximately 4-5 minutes.
- Deglaze pan with robust red wine, scraping accumulated browned bits for complex taste layers.
- Introduce beef stock, crushed tomatoes, and smoky chipotle peppers, creating hearty liquid base.
- Enhance complexity by adding chili powder, smoked paprika, oregano, garlic, salt, and pepper.
- Reintroduce seared short ribs, incorporating chopped jalapenos and fresh tomatoes for additional texture.
- Simmer covered at medium-low temperature for 2-2.5 hours until meat becomes extraordinarily tender.
- Shred meat into succulent morsels, folding in kidney, black, and pinto beans with fresh parsley.
- Prepare cornbread topping by whisking corn muffin mix with eggs and half and half, allowing batter to rest briefly.
- Create honey butter by blending softened butter, honey, and delicate salt.
- Preheat oven to 400°F (200°C), preparing for final transformation.
- Complete assembly and baking process to achieve golden, bubbling perfection.
Notes
- Customize meat selection by using chuck roast or beef brisket for varied flavor profiles and textures.
- Reduce cooking time by using a pressure cooker or Instant Pot, cutting down braising duration to 45-60 minutes.
- Swap traditional beans with alternative protein sources like lentils or quinoa for vegetarian adaptations.
- Create make-ahead friendly version by preparing chili base one day prior, allowing flavors to intensify and develop deeper complexity.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 46
- Calories: 508 kcal
- Sugar: 5 g
- Sodium: 356 mg
- Fat: 32 g
- Saturated Fat: 14 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.3 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 33 g
- Cholesterol: 114 mg