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Chili Cheese Pierogis

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.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Mains
Servings: 4 -6
Author: the communal feast


  • Chili:
  • 2 TBS olive oil
  • 1 medium yellow onion finely chopped
  • 4 cloves garlic minced
  • 1 lb. ground beef
  • 1 TBS smoked paprika
  • 1 TBS chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp dried thyme or 2 stems fresh thyme
  • salt and pepper
  • 2 TBS tomato paste
  • 1 14 oz can san Marzano tomatoes crushed
  • 1 28 oz can fire roasted tomatoes
  • 2 1/2 cups beef broth
  • 1/2 tsp liquid smoke
  • 1/2 tsp Worcestershire sauce
  • 1 TBS sweet mustard
  • 1 tsp honey
  • 1 14 oz can kidney beans rinsed and drained
  • 2 bay leaves
  • store bought or homemade pierogis see notes
  • to serve: sour cream shredded cheese, chopped chives, avocado


  • To make the chili: In a Dutch oven, heat olive oil until it starts to shimmer. Cook the onions until softened and translucent for 3 minutes.
  • Add the ground beef, season with spices, minced garlic and salt and pepper. Break into smaller bits as it cooks, cooking until just browned.
  • Once the beef is browned, add the tomato paste and allow to cook 30 minutes mixed into the beef. add the tomatoes and beef broth, and bring to a gentle boil. Once boiling, add the beans, liquid smoke, mustard, honey, and the beans. Reduce to low, top with bay leaves and fresh herbs if using. Cover and cook for 1 hour on low. After 1 hour, if the chili is too liquid, add 1 TBS of cornstarch to thicken.
  • Blanch the pierogis in boiling water until they float to the top. Transfer the pierogis into a large frying pan with some melted butter. Sear over medium heat until golden brown on both sides for about 3 minutes a side.
  • To serve: spread 5-6 pierogis on the bottom of a plate, ladle overtop 1/2 serving of chili, top with sour cream, shredded cheese, chives and avocado. Enjoy!


*for homemade pierogis check out our previous recipe.
*for crockpot chili follow steps 1-2, transfer into the crockpot and simply add all the remaining ingredients. Cook on low for 6 hours or high for 4 hours.