Pack beef into ungreased 10-inch 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. Now-W-W... to the mixture of pulvarized 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 (use frozen & cheat a little if you want to). Top it off with shredded lettuce, grated cheese and Taco 5 Alarm Sauce.

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