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| SPICY CHUCK-WAGON SOUP | |||
| Yields 10 servings (4 quarts) | |||
| 2 tbsp. all-purpose flour 1 tbsp. paprika 1 tsp. plus 1 tbsp. chili powder, divided 2 tsp. salt 1 tsp. garlic powder 1 boneless beef chuck roast (3 lbs.), cut into 1-in. pieces 1/4 cup vegetable oil 2 med. onions, chopped 1 can (28 oz.) stewed tomatoes, undrained 1 can (10-1/2 oz.) condensed beef broth, undiluted 1 bay leaf 1/4-1/2 tsp. cayenne pepper 5 med. red potatoes, cubed 4 med. carrots, sliced 1 can (11 oz.) whole kernel corn, drained |
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| In a large resealable plastic bag, combine the flour, paprika, 1 tsp. chili powder, salt and garlic powder. Add beef, a few pieces at a time, and shake to coat. In a large soup kettle, brown beef in oil in batches. Stir in the onions, tomatoes, broth, bay leaf, cayenne and remaining chili powder. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally. Add potatoes and carrots. Cover and simmer 35-40 minutes longer or until meat and vegetables are tender. Add corn and heat through. Discard the bay leaf before serving. | |||