Chili Cheese Loaded Pierogis makes for some delicious comfort food! Made with homemade stovetop chili with seasoned beef, onions, tomatoes, mustard and sweet and smoky added flavours spooned overtop seared cheddar, potato and chive pierogis finished with a dollop of sour cream, chives, shredded cheese and avocado for a refreshing presentation.
Cold days always has me wanting warm comfort food. I always love a good bowl of homemade chili and today I’ve decided to present it a little bit differently by serving it over some pan fried pierogis.
I am always most inspired by classic recipes that are familiar by making them my own and presenting them into something fun and different. Often that comes from combine two things I love into one awesome dish! The results are almost always delicious comfort food that is crave worthy. I’m taking some homemade pierogis that I had previously made and froze and loaded them with an easy stovetop chili. Grab the recipe here for the pierogis. If you don’t have time to make some or have a stash that’s ready to go in the freezer, some store bought pierogis will do just fine! Go with what is convenient for you.
This recipe came about by making a big batch of chili so that’s were we are starting. I like to make mine in a Dutch oven over the stovetop, but I’ve also provided notes for the crockpot. Cook the onions until their nicely softened, next you’ll want to brown that meat and get it nicely seasoned with the dried spices and herbs and some salt and pepper. This is where I like to do all the seasoning, from there, break the beef into smaller chunks as it cooks to create some nice smaller pieces that are easier to eat. After the meat is mostly browned but not completely cooked through, add the tomato paste, and canned tomatoes, beef broth and to bump up the flavours, I like to add some liquid smoke, Worcestershire, honey, and mustard. These add a nice sweet and smoky dimension to the chili. Of course more spice can be added here if preferred like some chili flakes and jalapenos. The last step for the chili is to add the beans and let everything simmer on low for one hour to allow the meat to finish cooking and for all the flavours to develop and blend together.
This chili recipe doesn’t call for a lot of beans because the chili is served overtop something else. I didn’t want the pierogis to get lost with all the “meatiness” of the chili. I am also planning on using this batch to make some chili cheese loaded fries and it would be great for chili dogs and of course on it’s own as a meal with some bread on the side.
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