CHILI CON CARNE-CASA RIO RESTAURANT STYLE

Chili Con Carne-Casa Rio Restaurant Style image

Provided by Diana Adcock

Categories Chili

Time 2h30m

Number Of Ingredients 11

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 salt
1 Tbsp ground cumin
6 Tbsp ancho chilies, seeded and ground
2 tsp black pepper
6 Tbsp chili powder
ROUX
3 Tbsp masa harina
water

Steps:

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.