Description
These chili con carne–style pierogi are a delicious twist on classic pierogi, inspired by Cincinnati chili. Tender pierogi dough envelopes a warmly spiced beef and kidney bean filling, finished with a savory tomato-based sauce and topped with cheddar, sour cream, and traditional chili garnishes for a hearty and flavorful meal.
Ingredients
Dough
- 4 cups all-purpose flour
- 1 cup hot water
- 1 tbsp unsalted butter, at room temperature
- ½ tsp salt
Filling
- 9 ounces ground beef
- 1 can (14 oz/400 g) kidney beans, drained
- 1 yellow onion, diced
- 1 garlic clove, minced
- ½ tsp chili powder
- ¼ tsp ground cinnamon
- ¼ tsp ground cumin
- ¼ tsp dried oregano
- 1 tsp cocoa powder
- ¼ tsp ground allspice
- ⅛ tsp ground clove
- 1 tsp apple cider vinegar
- ½ tsp Worcestershire sauce
- ½ tsp salt
- ½ tsp coarsely ground black pepper
- 2 tbsp tomato paste
- ½ cup cheddar, grated
- 1 egg
- 1 tsp breadcrumbs
Sauce
- 1 tbsp olive oil
- 1 yellow onion, diced
- 1 garlic clove, minced
- 2 cups beef broth
- 4 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp brown sugar
- Salt, to taste
- Coarsely ground black pepper, to taste
To Serve
- Grated cheddar
- Chopped onion
- Chopped chives
- Chili flakes
- Sour cream
Instructions
- Prepare the Dough: In a medium bowl, combine the flour and salt. Make a well in the center and add the butter and hot water. Knead the mixture thoroughly until a smooth dough forms. Cover the dough and allow it to rest for 30 minutes to relax and hydrate.
- Make the Filling: Heat a small amount of oil in a skillet over medium heat. Sauté the diced onion and minced garlic until soft and translucent. Transfer them to a food processor along with the ground beef, drained kidney beans, chili powder, cinnamon, cumin, oregano, cocoa powder, allspice, clove, tomato paste, grated cheddar, egg, breadcrumbs, apple cider vinegar, Worcestershire sauce, salt, and black pepper. Pulse until the mixture is smooth and well combined. Set aside.
- Prepare the Sauce: Heat olive oil in a saucepan over medium heat. Add the diced onion and garlic, sauté until softened and fragrant. Stir in beef broth, tomato paste, Worcestershire sauce, brown sugar, and season with salt and pepper. Bring the sauce to a boil, then reduce heat and simmer gently for 10 minutes to develop flavor.
- Shape the Pierogi: Divide the rested dough into smaller portions. Roll each portion out thinly on a lightly floured surface. Using a round cutter or glass, cut out circles from the dough. Place a small spoonful of filling in the center of each circle, fold the dough over to create a half-moon shape, and firmly pinch the edges to seal and prevent filling leakage.
- Cook the Pierogi: Bring a large pot of salted water to a boil. Gently drop the pierogi into the boiling water in batches. Cook for 3 to 5 minutes, until they float to the surface and are cooked through. Remove with a slotted spoon and drain well.
- Serve: Serve the pierogi warm, topped generously with the prepared tomato-based sauce. Garnish with grated cheddar, sour cream, chopped onion, chives, and a sprinkle of chili flakes for an authentic chili con carne experience.
Notes
- Make sure to seal the pierogi edges tightly to avoid filling leaking during boiling.
- The resting time for the dough helps achieve a tender but sturdy texture suitable for boiling.
- If you prefer, pierogi can be pan-fried after boiling for a crispy exterior.
- Adjust the level of chili flakes according to your spice preference.
- You can prepare the filling and sauce ahead of time to speed up the assembly process.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
