Fire Station Red Chili with Cilantro Lime Rice
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Cook time: 
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Serves: 10-12
 
Ingredients
  • 3-4 tablespoon vegetable oil
  • 4-5 pound beef brisket or chuck roast
  • 1 white onion chopped
  • 2 (28oz) cans red chili sauce
  • garlic powder, salt, and pepper to taste
  • sour cream for topping
  • shredded cheddar cheese for topping
  • Large burrito size tortillas
  • 2 cups cooked white rice
  • ½ bunch of cilantro chopped fine
  • 2 limes
Instructions
  1. Add oil to a large skillet and heat to medium high heat.
  2. Cube your meat and sear in the skillet until the outsides are brown. You may have to do this in a few batches. Add your meat to a large pot.
  3. Add your onion and chili sauce and stir up.
  4. Season to taste with garlic powder, salt, and pepper.
  5. Bring to a low boil and then cover and cook on low for 6 hours or more stirring occasionally.
  6. When ready to eat cook up your rice.
  7. Chop up your cilantro and add to the cooked rice.
  8. Juice your limes right into the rice and stir up.
  9. Assemble your red chili with a tortilla then add cheese, chili, more cheese, and sour cream. Fold up and eat with the rice.
Notes
I like adding my rice right into the tortilla.
Recipe by A Fireman's Wife at https://afiremanswife.com/2016/12/02/friday-at-the-fire-station-fire-station-red-chili-with-cilantro-lime-rice/