Texas Goulash Slow Cooker Recipe

by Chris Colby

8 servings SERVINGS

Directions

• In a lightly oiled, hot skillet, brown chuck and ground chuck, and then add to a slow cooker. Add beef broth and stir in tomatoes with their juice. Add water to cover, if needed. Begin cooking on high heat for 2 hours.
• In the same skillet used to brown the beef, sauté onion over medium heat in the leftover fat until it starts to turn yellow. Add garlic and sauté the two together until garlic picks up a bit of color.
• Stir onions and garlic into beef-and-tomato mixture in the slow cooker, leaving behind however much fat you choose. Mix in salt and pepper, and continue cooking stew for the remainder of the 2 hours.
• After 2 hours, taste the stew, and adjust salt and pepper, to taste. Stir in chiles, chili powder, and cumin. Continue cooking in your slow cooker for 30 minutes.
• While goulash is cooking, cook elbow macaroni according to package directions for 6 minutes (it’ll be not quite al dente). Drain liquid and add butter, stirring to coat pasta. Add shredded cheese and mix until the cheese melts and coats pasta. Add mixture to goulash and mix evenly, cooking until the 30 minutes is up.
• Serve over corn chips. Top with more shredded cheese.