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!

Ingredients

• 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

Directions

• 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.

*subsitutions:
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.