2 tablespoons all-purpose flour

1 tablespoon paprika

4 teaspoons chili powder, divided

2 teaspoons salt

2½ pounds beef, cubed

3 tablespoons oil

2 medium onions, sliced

1 clove garlic, minced

1 (28-ounce) can diced tomatoes

1 tablespoon cinnamon

1 teaspoon ground cloves

½ teaspoon crushed red pepper

2 large potatoes, cubed

2 cups roughly chopped carrots

Salt and pepper

• In a small bowl, mix together the flour, paprika, 1 teaspoon chili powder, and salt; coat the beef in this mixture. Heat the oil in a large soup pot or Dutch oven and brown the beef.

• Add the onion and garlic, and cook until soft; then add the tomatoes, the remaining chili powder, cinnamon, cloves, and peppers. Cover and simmer for 2 hours.

• Add the potatoes and carrots. Simmer for about 45 minutes, until the vegetables are tender. Add salt and pepper to taste, and serve.

A Bowl You Don't Have to Wash!

Use squash as a soup bowl. Many small squashes make excellent complements to soups and stews. Cut them in half, remove the seeds and prebake in the microwave or oven. Ladle your soup or stew into the squash for a festive look.