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Crock Pot Spicy Hamburger Goulash

I made this Spicy Hamburger Goulash one night for my parents because they were watching Annie while I had a workshop close to their house…..they said it was too spicy. Annie wouldn’t eat it. She said it was “hot.” Barry and I thought it was just right…..and I didn’t even need a hanky. If you don’t want it spicy, you can just cut back on the amount of chili powder. This is a very versatile recipe because you can vary the spices and beans as you like. You could even add corn if you want to. My parents are pansies when it comes to hot food – but I love them anyway.

Brown a pound of hamburger (or venison) in a skillet. When it’s done, transfer it to your crock pot. Stir in canned tomatoes, pinto beans, navy beans, water, chopped onion, chopped green pepper, chili powder, Worcestershire sauce, beef bouillon granules, basil, cumin, and white pepper. You most likely won’t need to add salt unless you used no-salt-added tomatoes. Cover and cook on low for 5 hours. I really need to get a timer that hangs around my neck. For some reason, I forget things in the crock pot. It’s not like they make the whole house smell delicious…..it’s not like it sits on the counter right in front of me. I mean, it’s SO easy to forget I’m using it. *Cough* Anyway, 5 hours later take the lid off and add your noodles. Usually Goulash has elbow macaroni in it…..but I didn’t have any. I only had spelt spaghetti noodles, so that’s what I used. I just broke them into small pieces and stirred them in. They look sorta funny in there……like hay.  Cover it back up and let them cook for another 30 minutes. Or maybe an hour. Uhhhh, who’s counting? Gotta look into that timer.

When your noodles are done, the Goulash is ready to eat. It’s basically like a vegetable beef soup but with less liquid. It would be really delicious if you ate it by scooping up bites with tortilla chips……or if you ladled it over a big piece of cornbread. My belly is growling. These food posts just make me want to eat. Am I the only one having that problem?

This is even better the next day, when you bring it home to eat yourself because your parents are pansies. That’s okay….more for me.

Crock Pot Spicy Hamburger Goulash

  • 1 pound ground beef (or venison)
  • 4 cans (14.5 ounces) diced tomatoes
  • 1 can (4 ounces) diced green chilies
  • 1 ½ cups cooked pinto beans
  • 1 ½ cups cooked navy beans
  • ½ cup chopped onion
  • ½ cup chopped green pepper
  • 2 tablespoons chili powder (less if you’re a pansy)
  • 1 teaspoon cumin
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons beef bouillon granules (or two cubes)
  • 1 teaspoon dried basil
  • ¼ teaspoon white pepper
  • 2 cups broken noodles (or elbow macaroni)
  1. Brown your hamburger in a skillet. Transfer to a greased crock.
  2. Stir in tomatoes, chilies, beans, onion, green pepper, chili powder, cumin, Worcestershire, beef bouillon, basil, and white pepper.
  3. Cover and cook on low for five hours.
  4. Stir in broken up noodles.
  5. Return lid and cook an additional 30 minutes or until noodles are tender.

***This makes around 10 servings*****

THM Compliant: This is an E meal if using lean ground turkey for the meat.

About Stacy

Stacy is a Homemaking and Business Mom Mentor, the author of two cookbooks, creator of multiple e-courses, seasoned life coach, and comedian extraordinaire. Her first priority is her husband and her children - family first. She presses on each day because her calling is to teach, train, and mentor other ladies to have their dreams. She believes if it’s not easy, you won’t do it – because she’s lived it. She’ll bring YOU the awesome so that you can get your home back into control and watch your business soar. For tips and easy strategies, you can follow her on Facebook, YouTube, and Instagram.

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Comments

  1. Steven Johnson says

    “2 tablespoons chili powder (less if you’re a pansy)” I snorted coffee out my nose when I read that.

    Reply

  2. Kris Hodges says

    I’ve made this Goulash a couple of times and I just had to come back to your Blog to say how delicious it is. I halve the recipe because there’s just the two of us and it still makes enough for to full meals for us plus some left over for me to eat for lunch one day. It’s as good or better on the second day and we’re never sorry to have to eat it two days in a row. Thanks so much for sharing this recipe with us and the world.

    Reply

    • Julie Chittock says

      That’s so awesome of you to take the time to comment! And I completely agree – it definitely gets better the second day 🙂
      Julie, Humorous Homemaking Team

      Reply

  3. Trish says

    Quick question about this recipe. Do you drain the beans before adding them or put in all the juice from all cans? Thanks

    Reply

    • Julie Chittock says

      This is totally a matter of preference! I like the beans drained and rinsed because I don’t like the liquid in the beans. But the recipe works great either way. Thanks Trish!
      Julie, Humorous Homemaking Team

      Reply

  4. Squirrelsoup says

    So I’m really confused now. I’m German and Goulash, whether the German or Hungarian version, doesn’t contain beans or macaroni. Is this an American version?

    Reply

  6. Shannon says

    I must apologize. I was quite convinced you were crazy when you thought noodles could cook in the crockpot for 1/2 an hour. I mean, really? I’ve never seen a recipe like that before! I’ve always had to make at least a starch on the side for this type of recipe. But, out of desperation I decided to try it. I was going to blame you for ruining my whole meal. But, alas. What a miracle. The noodles cooked! 🙂 This was very yummy and I made it for dinner last night as I didn’t have hardly any time yesterday, even to cook a separate pot of noodles. I liked the addition of the beans! I did have to top mine with sour cream as it was too spicy, even with 1 1/2 TBSP of chili powder.

    Thanks for the conversion. LOL I’m a believer now.

    Reply

  7. Di says

    I’d actually love to hear you talking , like what you sound like. You make me laugh! Not at ya but with ya!

    Reply

  8. Randi says

    Really enjoyed this! I did add some water with the pasta, probably about 3/4 cup. I took your advice and added a can of corn and also one of tomato paste. A wonderful hardy recipe that husband and I both loved and can eat throughout the week! Thanks so much!

    Reply

  9. Stacy says

    Ha, ha! That’s funny. The tomatoes should be enough. You can look in the second picture and see how juicy it is before you cook it. It just needs enough liquid for the noodles to cook – and the funny thing is, I don’t ever remember adding water…so I’m not sure why I said it. LOL

    Reply

  10. Leigh Ann @ Intentional By Grace says

    You always make me laugh. And you can always see me nodding my head agreeing with you. I need a timer. *nod* Yea, I forget too. *nod* Yea, parents are pansies *nod* …wait, no, no. I didn’t mean that.

    Seriously? I’m going to have to try this recipe. My belly is growling reading it. Oh that reminds me, I have something in my crockpot…

    Reply