Categories: Soups/stews, Beef 
      Yield: 8 servings 
  
      5 c  Beef Cubes                         28 oz Can Tomatoes 
      2 tb Flour                               3 tb Chili Powder 
      1 tb Paprika                             1 tb Cinnamon 
      1 ts Chili Powder                        1 ts Ground Cloves 
      2 ts Salt                                1 ts Dry Crushed Red Peppers 
      3 tb Lard                                2 c  Potatoes, chopped 
      2 ea Onions, sliced                      2 c  Carrots, chopped 
      1 ea Clove Garlic, minced            
  
  Combine flour, paprika, salt and the one teaspoon of chili powder. Dredge 
  beef cubes in the flour mixture and brown in hot lard in Dutch oven. Add 
  onion and garlic and cook until soft. Add tomatoes, chili powder, 
  cinnamon, cloves and red peppers. Cover and simmer two hours. Add potatoes 
  and carrots and cook until vegetables are tender (about 45 minutes). 
  Source: Missouri Cookin'