1 lb ground chuck.
3 tablespoons butter or margarine.
3 cups chopped onion.
2 cups chopped green pepper.
3 cloves garlic, finely chopped.
2 1 / 2 tablespoons chili powder.
2 teaspoons cumin seed.
1 / 2 teaspoon salt.
1 / 4 teaspoon black pepper.
1 teaspoon paprika, 1 bay leaf, crumbled.
2 can [ 1 b size ] tomatoes, undrained.
1 can [ 6 oz] tomato paste.
1 can [ 10 1 / 2 oz ] condensed beef broth, undiluted.
2 beef bouillon cubes.
4 pkgs [ 9 oz size] frozen tortillas.
Salad oil for frying.
2 cans [ 4 oz size] pimientos, drained and chopped.
3 qt shredded lettuce.
3 cups coarsely grated Cheddar cheese.
In 5 quart Dutch oven, saute beef until it loses pink color, stirring to break into small pieces as it browns.
With slotted spoon, transfer browned beef to bowl.
Discard fat. In hot butter in same Dutch oven, saute onion, green pepper and garlic over medium heat and stirring occasionally about 5 minutes or until onion is golden.
Stir in chili powder, cumin, salt, pepper, paprika and bay leaf.
Simmer, stirring, several minutes. Add browned beef, tomatoes, tomato paste, beef broth and bouillon cubs.
Stir, breaking up tomatoes. Bring to boiling. Reduce heat. Simmer, uncovered, stirring occasionally 1/2 hour.
Meanwhile, thaw tortillas as package directs.
In 1 / 2 inch of hot oil in skillet, heat tortillas as package instructs for tacos.
To serve
Heat chili mixture to boiling. Stir in pimientos.
Place about 1 / 4 cup shredded lettuce in bottom of each taco.
Spoon 1 / 4 cup chili over lettuce.
Sprinkle with 1 tablespoon grated cheese.
Serve at once.
Makes 48.
