Title: Chili Beef Tacos
Categories: Mexican Chili
Yield: 20 Servings

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

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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