Tonight's Dinner: Beef Chili Tacos

I adapted this from Small Adventures in Cooking by James Ramsden.

Beef Chili Tacos

3 lb beef shanks, cut in very small cubes*

2 red onions, peeled and minced

2 cloves garlic, peeled and crushed

4 fresh red chiles, deseeded and minced

1 tsp smoked paprika

2 cups good strong beer

2 tbsp tomato paste

1-14 oz can pinto beans, drained & rinsed**

salt and pepper (I used some Bacon Salt)

16 taco shells***

lettuce, salsa, jalapenos - garnishes****

My directions (not the books): Put a large pot on the stovetop and put a MED-HIGH heat under it. Drizzle with some vegetable oil. Pulse the onions and garlic in food processor until finely chopped. Add to pot. Cook, stirring, until lightly browned. Add meat and cook until browned. Add tomato paste. Stir well, to incorporate the paste into the mixture and cook for 5 minutes to brown the paste a bit.

Place a Slow Cooker Bag into the crockpot. Spray with cooking spray. Add the meat mixture to the crockpot. Add the beans and the seasonings. Cook on HIGH for 4 hours.

To serve: Place 1-2 tbsp of vegetable oil into a large skillet over MED heat. When hot, put a corn tortilla in and toast it in the oil for a few seconds, turn over and do the same. Remove to a paper towel to drain. Do with remaining tortillas.

Place 2-3 ladlefuls of chili in a bowl. Place 2 tortillas on the side. Put some salsa, sour cream, cilantro, and anything else you like in the center of the table so people can make the tacos to their liking (for me that is green salsa, red salsa, sour cream, shredded cheese and cilantro or a few of those items.)

Enjoy.

Risa's notes:

*I used ground beef and ground turkey.

**original recipe called for kidney beans.

***I toasted corn tortillas and served them on the side. If you can't get plain corn tortillas in the stores, then use the crunchy taco shells that are called for. Corn tortillas are more authentic.

****I served green salsa, red salsa, and sour cream and sprinkled the chili with shredded extra sharp cheddar.

Yield: 8-10 servings

Source: Small Adventures in Cooking by James Ramsden

Posted by RisaG 6/22/12