- 1 pound lean ground beef (90% lean)
- 4 cans (14-1/2 ounces each) Mexican diced tomatoes, undrained
- 2 cans (16 ounces each) kidney beans, rinsed and drained
- 2 cups water
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1/4 cup red wine vinegar
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire 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.
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Spicy Goulash(6)
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A little watery and bland
I really liked this, my husband however thought it was 'gritty' but I doubt that had anything do with the recipe. Maybe it was the brand of beans or tomatoes I used.... We found it had just the right amount of kick but we eat a lot of spicy foods.
My family raved about this! It is low in fat-but has vibrant flavor and so easy to make!
This was very good. Boy, it was spicy-just like it claimed. My husband loved it as he likes spicy food. I really liked it too, even though I don't usually like anything that is too spicy. Will definitely make again.
I thought this was great and very easy. I liked the calorie count but I added a few calories by dolloping with sour cream. I did not find it too hot but it could have been the sour cream that dampened that as I do not like really hot foods.
Changes I made: I used 1T chili powder and 1T of Paprika. I used one can of black beans and one can of kidney beans rather than 2 kidney beans. Yummy.
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