Casa Rio Chile Con Carne

Casa Rio Chile Con Carne
Country of Origin 
Preparation Time 
About This Recipe 

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.


2 lb. pork, cut into 1/2-inch pieces
1 lb. beef, cut into 1/2-inch pieces
3 tbsp. ground cumin
2 tbsp. salt
1 tbsp. freshly ground black pepper
6 garlic cloves, minced
5 ancho chiles, seeded and chopped
1 tsp. sugar
1/4 cup chili powder
1/4 cup flour
3/4 cup shortening, melted


1. 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.

2. Add chili powder and simmer 30 minutes.

3. 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.

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