Recipe of the Month

February 2005

SPICY CHUCK-WAGON SOUP

2 Tbs flour
1 Tbs paprika
1tsp plus 1 Tbs chili powder divided
2 tsp salt
1 tsp garlic powder
1 boneless chuck roast (3 pounds) cut into 1 inch chunks
1/4 c oil
2 medium onions, chopped
1 can (28 oz) stewed tomatoes
1 can (10 oz) condensed beef broth
1 bay leaf
1/2 tsp cayenne pepper
5 med red potatoes, cubed
4 carrots, sliced
1 can (11oz) corn, drained

In large plastic bag, combine flour, paprika, 1 tsp chili powder, salt and
garlic powder. Add beef a few at a time, shake to coat. In a large soup
kettle brown beef in oil in batches. Stir in onions, tomatoes, broth, bay
leaf, cayenne and 1 Tbs chili powder.. Bring to a boil. Reduce heat, cover
and simmer 30 min.

Add potatoes and carrots. Cover and simmer 45 minutes longer, or until meat
and veggies are tender. Add corn - stir and serve. (Discard bay leaf.) Great
for a cold day!

Chef of the month-Sandy Toporski

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