• Prep Time
    10 Mins
  • Cook Time
    0 Mins
  • Total Time
    10 Mins
  • The base number of servings for this recipe is 10
    OK

    Casa Rio Chile Con Carne

    The earliest chile con carnes were made by stewing meat (and chiles) in earthen cazuelas placed over a fire. This recipe, based on the old-school technique, has been a favorite at San Antonio's Casa Rio restaurant since 1946.


    Ingredients
    2
    pounds
    pork (cut into 1/2-inch pieces)
    1
    pound
    beef (cut into 1/2-inch pieces)
    3
    tablespoons
    ground cumin
    2
    tablespoons
    salt
    1
    tablespoon
    freshly ground black pepper
    6
    cloves
    garlic, minced
    5
    ancho chiles- (seeded and chopped)
    1
    teaspoon
    sugar
    1/4
    cup
    chili powder
    1/4
    cup
    flour
    3/4
    cup
    shortening (melted)
    Directions
    In a soup pot, heat 5 1/2 cups water over high heat. Add meats, cumin, salt, black pepper, garlic, chiles, and sugar and bring to a boil. Reduce to a simmer and cook 35 minutes.
    Add chili powder and simmer 30 minutes.
    Meanwhile, in a small bowl, combine flour and melted shortening and stir until smooth. Stir into liquid in pot and cook until thickened, 2 to 3 minutes.

    The base number of servings for this recipe is 10
    OK

    Categories 

    Family-friendly

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