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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 ½ serving of chili, top with sour cream, shredded cheese, chives and avocado. Enjoy!