Tuesday, January 11, 2011

Spicy Goulash. YUM!

I adapted the recipe from the Taste of Home Slow Cookers book which, by the way, is such a great book!  Using a slow cooker is a great way to save time at night.  All I did was brown the meat the night before and combine all the ingredients in my slow cooker pot and turned it on the next morning.  EASY!


  • 1 pound lean ground beef (90% lean)
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained (recipe calls for 4)
  • 3 cans (16 ounces each) (1) kidney beans, (2) chilli beans rinsed and drained (recipe calls for 2 kidney and no chilli beans)
  • 2 cups water
  • 1/4 cup red wine vinegar
  • 2 tablespoons chili powder
  • 1 tablespoon Worcester sauce*
  • 2 teaspoons beef bouillon granules*
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 2 cups uncooked elbow macaroni


  • In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the tomatoes, beans, water, onion, green pepper, vinegar, chili powder, Worcestershire sauce, bouillon and seasonings.
  • Cover and cook on low for 5-6 hours or until heated through.
  • Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender. Yield: 12 servings.
I used A1 sauce to subsititue the Worcester sauce because we're out.  For the beef boullion, I used a packet of beef seasoning from Rice A Roni that I previously just used the rice from.

The recipe also called for 1 medium green pepper and 1 medium onion - I opted out of the green pepper because I'm not sure my son could handle all that heat yet and I opted out of the onion because I don't like onions and I chose diced tomatoes that already had them included.

In conclusion, this dish was so yummy!  I served it with vanilla - honey, cornbread muffins (boxed cornbread with 1 tbsp each honey and vanilla).  My son loved it!  I will upload his 'lovin' it' picture later.


  1. sounds yummy! why did you decide to use the chili beans instead? was it just what you had or did you plan to do it that way? was it really that spicy of a dish? I didn't see any ingredients that would make it spicy (like cayenne or crushed red peppers). I know chili powder gives it a smoky flavor (because I use it on everything) but probably not too much "spice" with all those other ingredients. You know how i LOVE my spicy food so let me know what level of spice this has :)

  2. I chose chilli beans instead because I didn't use peppers, so I wanted it to have some sort of kick. Plus, chilli beans just taste better! It wasn't spicy only because I took out the peppers, but you know how when peppers are in a crockpot for hours, they take the dish to a whole new level of spice? YES! I love spice, too, but I fear my little angel can't handle it yet! I always wonder how babies in countries with really spicy food adjust...