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


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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

How to Make Chili Con Carne-Casa Rio Restaurant Style


  • 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.

Printable Recipe Card

About Chili Con Carne-Casa Rio Restaurant Style

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

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