Chili con carne–style pierogi inspired by Cincinnati chili. Tender pierogi dough filled with spiced beef, kidney beans, and warm spices like cinnamon and allspice, served with a rich tomato sauce, cheddar, and classic chili toppings. Yum!
Pierogi is my love language. If you’re in the mood for more, try my Homemade cheese pierogi, Kielbasa pierogi skillet, or Pierogi in mushroom cream sauce.
Cincinnati chili pierogi
These chili con carne–style pierogi are inspired by my visit to Cincinnati and its iconic chili. Instead of a classic chili, Cincinnati-style chili is a spiced, Greek-inspired meat sauce flavored with cinnamon, allspice, and clove. Here, that bold, savory-sweet filling gets tucked into tender pierogi dough and served with a rich tomato sauce, cheddar, and classic chili toppings. Unexpected, comforting, and seriously delicious!
First of all, a huge thank you to all of YOU who voted for Serving Dumplings! I came home from the Saveur Blog Awards with the Readers’ Choice Award for ‘Most Inspired Weeknight Dinners’. To celebrate, I wanted to thank you with a delicious recipe inspired by my trip to Cincinnati, a city where chili is kind of a big deal.
As a lifelong ravioli and dumpling lover, I had to share this one with you. While in Cincinnati, I had the pleasure of trying the iconic Cincinnati chili and Cincinnati-style pierogi at Wodka Bar OTR. They were so good that I immediately knew I had to recreate them at home.
But first, what exactly is Cincinnati chili? It’s totally unique and nothing like a traditional chili. Instead, it’s a Greek-inspired meat sauce infused with warm spices like cinnamon, allspice, and clove. Rich, deeply seasoned, and usually served over spaghetti or hot dogs, it’s finished with cheese and sometimes topped with onions and beans. Unexpected, but absolutely delicious.
That said, Cincinnati is so much more than its chili. It’s a historic city set along the banks of the Ohio River, and one I completely fell in love with. The city is filled with classic Art Deco and Italianate architecture, peaceful city parks, and a lively restaurant and bar scene that has turned Cincy into a true food and drink destination.
Home to one of the oldest city markets in the US, rich Underground Railroad history, countless new breweries, and a cocktail culture that can transport you from a F. Scott Fitzgerald–era ballroom to a Kentucky bluegrass jam, Cincinnati has a personality all its own. One thing you feel everywhere is its strong German heritage, dating back to the 1800s when tens of thousands of German immigrants settled in the Over-the-Rhine neighborhood, opening beer halls, butcher shops, bakeries, and classic mom-and-pop diners.
(Source: Saveur Magazine)
And then there are the murals. Artists have transformed bare walls into public masterpieces, creating hundreds of murals throughout Cincinnati and the Northern Kentucky region.
Recipe tips
This recipe leans into bold seasoning, so don’t be shy with the spices. These pierogi also pair beautifully with classic chili toppings, so feel free to go all in when serving.
Pro tip
The dough is based on my mom’s tried-and-true pierogi dough, soft, elastic, and perfect for filling. If you’re short on time, you can absolutely use store-bought dumpling wrappers instead. They won’t be traditional pierogi, but they’ll still be delicious and save you a lot of prep.
Storage & reheating
Reheating: Reheat pierogi gently on the stovetop in a skillet with a little butter and sauce until warmed through.
Fridge: Store cooked pierogi and sauce separately in airtight containers for up to 3 days.
Freezer: Freeze uncooked pierogi in a single layer, then transfer to a freezer bag for up to 3 months. Freeze the sauce separately.
Chili Con Carne-Style Pierogi
Ingredients
Dough
- 4 cup 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 cup 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
- In a medium bowl, combine the semolina flour and salt. Make a well in the center and add the butter and hot water. Knead until a smooth dough forms. Cover and let rest for 30 minutes.
- To make the filling, heat a little oil in a skillet and sauté the onion and garlic until soft. Transfer to a food processor along with the ground beef, kidney beans, spices, tomato paste, cheddar, egg, breadcrumbs, vinegar, and Worcestershire sauce. Season with salt and pepper. Pulse until smooth and well combined. Set aside.
- For the sauce, heat olive oil in a saucepan over medium heat. Add the onion and garlic and sauté until soft. Stir in the beef broth, tomato paste, Worcestershire sauce, brown sugar, salt, and pepper. Bring to a boil, then simmer for 10 minutes.
- Divide the dough into smaller pieces. Roll each piece out thinly on a floured surface. Cut out circles. Place a small mound of filling in the center of each circle, fold over, and pinch the edges firmly to seal.
- Cook the pierogi in a large pot of salted boiling water for 3–5 minutes, until they float and are cooked through. Remove with a slotted spoon.
- Serve warm with the tomato sauce and finish with grated cheddar, sour cream, chopped onion, chives, and chili flakes.
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