Real Recipes From Real Home Cooks ®

chili con carne-casa rio restaurant style

Recipe by
Diana Adcock
Yes, IL

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.

yield 6 serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For chili con carne-casa rio restaurant style

  • 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
  • ROUX
  • 3 Tbsp
    masa harina
  • water

How To Make chili con carne-casa rio restaurant style

  • 1
    Deseed and clean ancho chili pods-Soak for 1 hour in hot water-Drain and grind-set aside.
  • 2
    Place pork and beef cubes into a large stock pot.
  • 3
    Fill with water to cover meat.
  • 4
    Bring to a simmer over medium high heat.
  • 5
    Add jalapeños, 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.
  • 6
    Add chili powder and mix all ingredients well.
  • 7
    Simmer for 20 minutes.
  • 8
    Remove 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.

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