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Spicy Chuck-Wagon Soup

 Spicy Chuck-Wagon Soup
Field editor Kelly Thornberry from La Porte, Indiana, shares a thick and hearty beef soup full of rich spicy flavor.
10 ServingsPrep: 10 min. Cook: 65 min.

Ingredients

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

Directions

  • In a large resealable plastic bag, combine the flour, paprika, 1
  • teaspoon 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

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Spicy Chuck-Wagon Soup (continued)

Directions (continued)

  • until meat and vegetables are tender. Add corn and heat through.
  • Discard the bay leaf before serving. Yield: 10 servings (4 quarts).