Title: Chili Beef Tacos
Categories: Misc., Mexican, Chili
Yield: 20 servings

1/4 c Chili powder 2 Jalapeno chilies, minced
6 Garlic cloves, crushed 10 oz Pkg. frozen corn, thawed and
5 tb Strained fresh lime juice 25 Pimento stuffed green olives
3 tb Olive oil 1/2 c Pimentos, drained chopped
1 tb Cumin Salt and pepper
2 1/2 lb Stewing beef cut into 1/2 in 20 Taco shells
28 oz Italian plum tomatoes; 12 oz Sharp cheddar cheese, shredd
Drained and crushed 1/2 Bunch romaine lettuce; chopp
2 c Beef broth 4 Chopped seeded tomatoes
12 oz Bottle dark beer Hot or mild salsa
1 Large onion chopped 1 c Sour cream

Mix chili powder, garlic, lime juice, 3 Tbs. olive oil and cumin in a large
bowl to form a paste. Add the beef and mix till coated. Refrigerate 24
hours, stirring occasionally. Position rack in lower third of oven and
preheat to 350 F. Combine marinated beef, canned tomatoes, broth and beer
in a Dutch oven.
Bring to boil over high heat. Cover, transfer to oven and bake for 45
mins. Uncover and continue baking until beef is tender, about 45 minutes
more. Cool, shred beef and return to cooking liquid. Cover and refrigerate

Heat 3 Tbs. oil in heavy skillet over medium-low heat. Add onion and
jalapenos then cover and cook until onion is tender and lightly browned,
stirring occasionally, about 15 mins. Strain beef cooking liquid into
skillet, Bring to a boil. Reduce heat and simmer uncovered until sauce is
thickened and reduced to 1/2 cup, stirring occasionally, about 50 mins.
Mix in beef. (Can be preparted 1 day in advance and refrigerated). Add
corn, olives, and pimentos and stir over medium heat until just heated
through, about 5 minutes. Season with salt and pepper to taste. To
assemble: Half fill taco shells with beef mixture.

Top with cheese, lettuce and chopped tomatoes. Serve immediately, passing
salsa and sour cream separately. Note: The same filling also works in
chimichangas and enchiladas, and is delicious spooned over toasted
hamburger rolls. It can also be frozen.

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