Jose Duryee's Chile

This is my dad's recipe for his "famous" chili...


  • 6-7 Lbs. beef chuck, round; low priced cut
  • 1 large can Chile Sauce (48 Oz.), or better yet, you can use JR's Red Chile Sauce
  • 1 can, (48 Oz) water
  • 2 Qts. canned tomatoes
  • 3 Bell peppers, diced
  • 2 large onions, coarsely chopped
  • 1/2 cup vegetable oil
  • 1 cup flour
  • 2 Tbs ground oregano
  • 1-1/2 Tbs ground cumin
  • 3 cloves garlic minced
  • 4 bay leaves
  • 3 Tbs Worchestershire Sauce
  • Salt to taste


  1. Slice meat at least 1/2" thick, removing fat, gristle, bone, etc = 1/2 x 1/2" cubes. Dredge beef in flour.
  2. Place 1/2 of oil in large, heated skillet and add onion and peppers, cooking until onions are transparent. Remove vegetables from pan.  
  3. Add the rest of the oil to the hot pan, add meat and sear thoroughly.
  4. Add onions and pepers, chili sauce, water, tomatoes, oregano, cumin, garlic, bay leaves, Worchestershire Sauce and salt.
  5. Simmer for several hours, or until meat is tender, stirring frequently.  Extra chili powder may be added to taste.
  6. Serve in bowls, garnish with cilantro and cheese.