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Nutrition Facts

Serving Size 1 gallon 1913g

Recipe makes 1 gallon)

The following items or measurements are not included below:

6 tablespoons ancho chilies

Calories 2878
Calories from Fat 906 (31%)
Amount Per Serving %DV
Total Fat 100.7g 154%
Saturated Fat 33.3g 166%
Monounsaturated Fat 42.4g
Polyunsaturated Fat 9.1g
Trans Fat 0.0g
Cholesterol 1181mg 393%
Sodium 8490mg 353%
Potassium 7915mg 226%
Total Carbohydrate 34.9g 11%
Dietary Fiber 17.6g 70%
Sugars 3.8g
Protein 441.4g 882%

how is this calculated?

Chili Con Carne-Casa Rio Recipe

Recipe #51581 | 1¼ hours | 15 min prep | add private note
(3) RATE IT NOW Print Recipe
DiB's

By: DiB's
Jan 16, 2003

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

1 gallon (change servings and units)

Ingredients

Roux

Directions

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

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Featured Reviews for This Recipe

From: Mike Sofield

On Dec 11, 2005

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.

0 people found this review helpful

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    • From: AlabamaGirl71

    On Jan 19, 2003

    Haven't made this yet myself, but I'm giving it 5 stars anyway...have had the real version at Casa Rio in San Antonio, TX; their menu boasts that this is the best in Texas, and I totally agree. This is really great just spooned into some warm tortillas and eaten like that!! MMMM MMMM!!

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    From: lovemexfood

    On Jun 19, 2004

    I have made this recipe several times and it does taste just like Casa Rio's. I have also used 2 freshly roasted Poblano peppers in place of the ancho chili's (when I could not get the ancho's). The recipe turned out just as well with the Poblano's. This is one of my favorite dishes at Casa Rio and so wonderful to be able to make it at home between trips to San Antonio!

    1 person found this review helpful

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