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2 pounds Ground chuck
1 cup Onion, chopped
1 Green pepper, chopped
1 teaspoon Mustard seeds
3 tablespoons Beef bouillon powder
1 teaspoon Chili powder
1/8 teaspoon Tabasco
1 teaspoon Cumin powder
1 1/2 cups Bottled chili sauce
1/3 cup Sweet pickle relish
1 small Can tomato paste
6 ounces Water tomato Paste canned
3 tablespoons Dark molasses
10 1/2 ounces Beef broth
Hot fried taco shells
Lettuce, shredded
Monterey Jack Cheese, grated
Pack beef into ungreased 10" skillet on medium heat. Cover and let simmer, reducing to low heat after 5 minutes. You don't really want to
overbrown the beef, but to allow some moisture to combine with the natural fat in the chuck to create a broth while it simmer. Depending on the
percentage of fat content in the beef, I'd let it steam like this for about 12-15 minutes. Turn off heat. Drain liquid from beef into blender with HALF
of the beef. With on/off speed blend this mixture until it resembles a brick-layer's mortar. To the mixture of pulverized beef and the remaining half
which you did not put into the blender, add onion, green pepper, mustard seed, bouillon powder and chili powder. Stir in hot pepper sauce,
cumin powder, chili sauce, sweet pickle relish, tomato paste, water, molasses and beef broth. (If you like a thinner sauce, add more beef broth).
Simmer this uncovered, stirring frequently to prevent scorching or use your slow cooker on "high" for about 2 hours. On top of the range, simmer
1 hour, adding additional liquid as necessary to keep sauce consistency. Spoon it into the fried taco shells. Top it off with lettuce, grated cheese
and Taco 5 Alarm Sauce.
1 cup Onion, chopped
1 Green pepper, chopped
1 teaspoon Mustard seeds
3 tablespoons Beef bouillon powder
1 teaspoon Chili powder
1/8 teaspoon Tabasco
1 teaspoon Cumin powder
1 1/2 cups Bottled chili sauce
1/3 cup Sweet pickle relish
1 small Can tomato paste
6 ounces Water tomato Paste canned
3 tablespoons Dark molasses
10 1/2 ounces Beef broth
Hot fried taco shells
Lettuce, shredded
Monterey Jack Cheese, grated
Pack beef into ungreased 10" skillet on medium heat. Cover and let simmer, reducing to low heat after 5 minutes. You don't really want to
overbrown the beef, but to allow some moisture to combine with the natural fat in the chuck to create a broth while it simmer. Depending on the
percentage of fat content in the beef, I'd let it steam like this for about 12-15 minutes. Turn off heat. Drain liquid from beef into blender with HALF
of the beef. With on/off speed blend this mixture until it resembles a brick-layer's mortar. To the mixture of pulverized beef and the remaining half
which you did not put into the blender, add onion, green pepper, mustard seed, bouillon powder and chili powder. Stir in hot pepper sauce,
cumin powder, chili sauce, sweet pickle relish, tomato paste, water, molasses and beef broth. (If you like a thinner sauce, add more beef broth).
Simmer this uncovered, stirring frequently to prevent scorching or use your slow cooker on "high" for about 2 hours. On top of the range, simmer
1 hour, adding additional liquid as necessary to keep sauce consistency. Spoon it into the fried taco shells. Top it off with lettuce, grated cheese
and Taco 5 Alarm Sauce.
