chili con carne-casa rio restaurant style
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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prep time
30 Min
cook time
2 Hr
method
Stove Top
yield
6 serving(s)
Ingredients
- 3 pounds beef round steak, cut into 3/4 inch cubes
- 1 pound boneless pork steak, cut into 3/4 inch cubes
- 1 1/2 tablespoons ground jalapenos
- 1 tablespoon salt
- 1 tablespoon ground cumin
- 6 tablespoons ancho chilies, seeded and ground
- 2 teaspoons black pepper
- 6 tablespoons chili powder
- ROUX
- 3 tablespoons masa harina
- - water
How To Make chili con carne-casa rio restaurant style
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Step 1Deseed and clean ancho chili pods-Soak for 1 hour in hot water-Drain and grind-set aside.
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Step 2Place pork and beef cubes into a large stock pot.
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Step 3Fill with water to cover meat.
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Step 4Bring to a simmer over medium high heat.
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Step 5Add 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.
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Step 6Add chili powder and mix all ingredients well.
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Step 7Simmer for 20 minutes.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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