Spicy Chuck Wagon Soup

• 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-inch pieces
• 1/4 c. 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 to 1/2 tsp. cayenne pepper
• 5 med. potatoes, cubed
• 4 med. carrots, sliced
• 1 can (11 oz.) whole kernel corn, drained

1. 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 pepper 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. Yield: 10 servings (4 quarts).

flour, paprika, chili powder, salt, garlic powder, chuck roast, vegetable oil, onions, tomatoes, condensed beef broth, bay leaf, cayenne pepper, potatoes, carrots, kernel corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=20645 (may not work)