Chili Con Carne-Casa Rio Restaurant Style

Chili Con Carne-casa Rio Restaurant Style Recipe

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Diana Adcock


This is a really good copy cat recipe and it isn't for sissies. I think the best way to eat this is out of a bowl with warm corn tortillas as your scoop. Shredded cheese optional.

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30 Min
2 Hr
Stove Top


3 lb
beef round steak, cut into 3/4 inch cubes
1 lb
boneless pork steak, cut into 3/4 inch cubes
1 1/2 Tbsp
ground jalapenos
1 Tbsp
1 Tbsp
ground cumin
6 Tbsp
ancho chilies, seeded and ground
2 tsp
black pepper
6 Tbsp
chili powder


3 Tbsp
masa harina


1Deseed and clean ancho chili pods-Soak for 1 hour in hot water-Drain and grind-set aside.
2Place pork and beef cubes into a large stock pot.
3Fill with water to cover meat.
4Bring to a simmer over medium high heat.
5Add jalapeƱos, garlic, salt, cumin, ancho chili pod paste and pepper-bring to a boil, reduce heat to a slow simmer and cook until done, around 90 minutes.
6Add chili powder and mix all ingredients well.
7Simmer for 20 minutes.
8Remove from heat and thicken with Masa roux. To make roux add enough water to make a medium slurry. Check after 5 minutes-you will need to add a little more water.

About Chili Con Carne-Casa Rio Restaurant Style

Course/Dish: Chili
Main Ingredient: Beef
Regional Style: American