This delicious one pot meal Chili Mac Goulash is fast to put together and tastes amazing.
Sometimes you just want something GOOD! And by GOOD, I mean not too much effort, not horribly unhealthy and super tasty. That describes this recipe to a T.
Last year, Mike and I bought our first house. It’s a work in progress and the one thing we both can agree on is that we both are not outside/work in the yard types. He like his A/C, dark room and computer too much and all bets are off if I find a Law & Order marathon (every week!) on the TV. But tiredness and laziness aside, Florida has approximately one month of fair spring weather and it really was much too nice to stay inside and there was just too much work outside to do. Leaves to rake, hedges to trim, wasp nests to destroy… ahh, the joys of home ownership. Three hours and six trash bags at the curb later, we trudged our non-outside/work in the yard type bodies inside and instantly went into starvation mode. I mean, even the dogs even got nervous when we looked their way. No, not really. I’m kidding.
The next mission? Food!! Lots of it, tastes amazing, low amounts of effort and engagement.. this was the working criteria. So I set forth opening the pantry, tearing apart the fridge, little of this, splash of that… and here, I give you Chili Mac Goulash.
Chili Mac Goulash
This starts out a lot like my Perfect Chili recipe with a few twists and turns. In a large pot, brown your meat until fully cooked, adding your onions about half way through.
Do not drain the grease (yes, yes.. I know.. stay with me) and add in your tomato sauce, beans, tomato paste, seasonings, broth and chili packet.
Bring to a boil and then cover pot, lower temp and simmer for 20 minutes. Pour in macaroni and cook in the chili as instructed on the pasta box.
Stir in your salsa cheese and most of your shredded cheese. If you are unsure, the salsa cheese is usually in the potato chip isle and sold with the jars of salsa. It lends a nice kick and creaminess to the dish. Check for seasoning and serve immediately.
I told you it had to be uncomplicated. Now if you will excuse me, it’s time for a nap.
- 1 lb ground chuck
- 1 onion , diced
- 5 cups chicken broth
- 1 28 oz jar spicy marinara sauce
- 1 6 oz can tomato paste
- 1 15 oz can white kidney beans , drained and rinsed
- 1 15 oz dark red kidney beans , drained and rinsed
- 1 pack McCormicks Tex Mex chili seasoning
- 2 tsp garlic powder
- Kosher salt and freshly ground black pepper , to taste
- 10 ounces uncooked elbows pasta (I used extra large noodles)
- 1/2 15 oz Tostitos cheesy salsa dip
- 8 oz sharp cheddar cheese , shredded
- 2 tablespoons chopped fresh parsley leaves (garnish optional)
- Start by browning your meat in a large pot.
- Add in chopped onions when meat is half way cooked.
- Add in broth, sauce, paste, chili seasoning, spices and beans
- Bring to a boil and then lower to simmer for 20 minutes
- Add in pasta and cook as instructed on pasta box
- Stir in cheesy salsa and 3/4 of shredded cheese.
- Serve topped with remaining cheese and parsley