Recipe: Beef Chili

Credit: Flickr/Michael May

Instead of ground beef, this chili uses chuck steak cut into cubes

Shredded meat gives this no-fuss beef chili from the Gourmet Warehouse a unique texture

Joyce Ross has worked with us at the Gourmet Warehouse for about 10 years. We usually celebrate birthdays at the store, and if Joyce is working on your birthday, you might get one of her incredible lunches — like this chili recipe.

She claims everything is simple, easy, and most importantly, no fuss. She’s right! 



Ingredients

• 2 lb. chuck steak, cut into 1-inch cubes

• 1 (1 oz.) pkg. Lipton onion soup mix

• 2 Tbsp. olive oil

• 2 cups finely chopped yellow onion

• 3 (19 fl. oz.) cans kidney beans, undrained and 
 unrinsed

• 2 (10 fl. oz.) cans tomato soup, undiluted

• 3 Tbsp. chili powder

• Grated Monterey Jack or cheddar cheese (for garnish)



Instructions

1. Lay enough aluminum foil on your work surface to enclose the meat completely.
2. Place beef on the foil and sprinkle the dry soup mix on both sides.
3. Rub in the mix and seal the foil.
4. Wrap an additional piece of foil around the package so that it is sealed tight.
5. Place wrapped beef on a baking sheet and bake in a preheated 325°F oven for 3 hours.
6. Heat the olive oil in a Dutch oven.
7. Add onions and sauté until they are brown and caramelized.
8. Stir in the beans with the liquid along with the tomato soup and chili powder.
9. Cover and bake in a preheated 325°F oven for 2 hours.
10. When meat is done, remove from foil, discard any liquid, and let meat cool just until you can comfortably handle it.
11. Shred the meat and discard any visible fat.
12. Remove beans from the oven and stir meat into the bean mixture.
13. Heat through and top with grated cheese, if desired.

Serves 8.

Recipe courtesy Caren McSherry from the Gourmet Warehouse
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Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.