2 lb. ground round
3 tbsp. sweet butter
3 c. onion, chopped
2 c. green pepper, chopped
3 cloves garlic, minced
2 1/2 tbsp. chili powder
2 tsp. cumin seed
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 tsp. paprika
1 bay leaf, crumbled
2 cans tomatoes
1 can tomato paste
1 can condensed beef broth, undiluted
2 beef bouillon cubes
4 pkgs. frozen tortillas
Vegetable oil
2 cans pimentos, drained, chopped
12 oz. Cheddar cheese, grated

In large Dutch oven, saute ground round, breaking into small pieces with fork as it browns. Using slotted spoon, transfer meat to a bowl. Discard fat. Melt butter in same Dutch oven, saute onion, green pepper, garlic over medium heat, stirring occasionally until onion turns golden. Stir in chili powder, cumin, salt, pepper, paprika and bay leaf. Cook gently, stirring about 5 minutes. Add browned meat, tomatoes, tomato paste, beef broth, bouillon cubes. Stir, breaking up tomatoes with a wooden spoon. Bring to boiling, reduce heat, simmer, uncovered, stirring occasionally 1/2 hour.

Meanwhile, thaw tortillas as package directs. Pour 1/2 inch vegetable oil into a skillet, heat tortillas as package directs for tacos. To serve; heat chili mixture to boiling. Stir in pimentos. Place about 1/4 cup chili over lettuce. Sprinkle with 1 tablespoon grated cheese. Serve at once with Hot Green Sauce.