Chili Con Carne-Casa Rio Recipe

READY IN: 1hr 15mins
Recipe by Diana Adcock

This recipe is posted by request and is a restaurant clone.

Top Review by Mike Sofield

I made this recipe once, and will be making it again. It does taste exactly like the Casa Rio recipe. I could not make the ancho chili pods grind right, so I used a jarred Panca Pepper paste that I bought at my local latin foods market, and it came out just fine. I would also recommend if you like it more mild you could leave out the jalapenos.

Ingredients Nutrition

Directions

  1. Deseed and clean ancho chili pods.
  2. Soak for 1 hour in hot water.
  3. Drain and grind.
  4. Reserve.
  5. Place pork and beef cubes into a large stock pot.
  6. Fill with water to cover meat.
  7. Bring to a simmer over medium high heat.
  8. Add jalapeños, garlic, salt, cumin, ancho chili pod paste and pepper.
  9. Bring to a boil.
  10. Reduce to a simmer and cook until meat is done.
  11. Add chili powder and mix all ingredients well.
  12. Simmer for 20 minutes.
  13. Remove from heat and thicken with Masa roux.

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