Chili Con Carne-Casa Rio Restaurant Style

Chili Con Carne-casa Rio Restaurant Style

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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.


☆☆☆☆☆ 0 votes

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
  • ROUX

  • 3 Tbsp
    masa harina
  • ·

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.

Printable Recipe Card

About Chili Con Carne-Casa Rio Restaurant Style

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

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