Spicy Chuck Wagon Soup (Taste Of Home) - cooking recipe

Ingredients

2 tablespoons flour
1 tablespoon paprika
1 teaspoon chili powder, divided
1 tablespoon chili powder, divided
2 teaspoons salt
1 teaspoon garlic powder
3 lbs boneless beef chuck roast, cut into 1-inch pieces
1/4 cup vegetable oil
2 medium onions, chopped
1 (28 ounce) can stewed tomatoes, undrained
1 (10 1/2 ounce) can condensed beef broth, undiluted
1 bay leaf
1/2 teaspoon cayenne pepper
5 medium red potatoes, cubed
4 medium carrots, sliced
1 (11 ounce) can whole kernel corn, drained

Preparation

In a large resealable plastic bag, combine the flour, paprika, 1 teaspoon chili powder, salt, and garlic powder.
Add beef and shake to coat.
In a large pot, brown the beef in oil (in batches if necessary).
Stir in the onions, tomatoes, beef 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 more minutes or until meat and vegetables are tender.
Add corn.
Reduce heat to low and let the flavors blend for 1 hour (you can skip this step if you're in a hurry!).
Discard bay leaf before serving.