Shelly's Recipe

SPICY CHUCK WAGON SOUP

Category: Soups

2 tbsp 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 inch pieces
1/4 cup vegetable oil
2 medium onions, chopped
1 can (28 oz) stewed tomatoes, un-drained
1 can (10-1/2 oz) condensed beef broth, undiluted
1 bay leaf
1/4 to 1/2 tsp cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 can (11 oz) whole kernel corn, drained

In a large re-sealable 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.