Fire Station Red Chili with Cilantro Lime Rice
Author: A Firemans Wife
Prep time:
Cook time:
Total time:
Serves: 10-12
- 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
- Add oil to a large skillet and heat to medium high heat.
- 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.
- Add your onion and chili sauce and stir up.
- Season to taste with garlic powder, salt, and pepper.
- Bring to a low boil and then cover and cook on low for 6 hours or more stirring occasionally.
- When ready to eat cook up your rice.
- Chop up your cilantro and add to the cooked rice.
- Juice your limes right into the rice and stir up.
- Assemble your red chili with a tortilla then add cheese, chili, more cheese, and sour cream. Fold up and eat with the rice.
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/
3.5.3217