Chili con Carne

Proclaimed as the state dish of Texas in 1977, chili con carne has been a Casa Rio

favorite since 1946. Made famous by the “Chili Queens”, Chili con Carne was sold from the

1860’s through the 1930’s in various plazas around San Antonio. The main ingredients

include: cubed beef and pork, ancho, serrano and dried chilis, cumin and garlic. Visitors

and locals alike loved this new spicy meat stew.

In 1947, Casa Rio opened its doors and offered the original Chili con Carne recipe on

the menu. Customers would sometimes complain that it was ‘too hot’ or ‘too spicy’ for their

taste. Casa Rio would then eliminate the Serrano pepper to the recipe.

Casa Rio Chili con Carne

2 lbs Beef Stew Meat

1 lb Pork Stew Meat

1 Jalapeno Minced

6 Cloves Garlic

1 Tbsp Ground Comino

1 Tbsp Salt

5 Tbsp Chili Powder

6 each Ancho Chili Pods

To taste Black Pepper

½ Cup Masa Flour or Flour

Water

Remove stems and seeds from the ancho chilis. Place in bowl and cover with boiling water, soak for 1 hour. In a large stock pot, lightly brown the beef and pork. Add minced garlic and cook briefly. Add water to cover by 1 inch and bring to a simmer. While meat is simmering, remove softened ancho chili and puree. Add pureed ancho chilis, jalapeno, comino and salt to meat. Simmer for about 1 hour until meat is almost tender. Add chili powder and simmer for 20 minutes. Combine flour and water to make paste. Add to chili mixture and simmer for another 15 minutes.