Spicy Goulash

• 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

1. 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.
2. Cover and cook on low for 5-6 hours or until heated through.
3. Stir in macaroni; cover and cook 30 minutes longer or until macaroni is tender.

ground beef, tomatoes, kidney beans, water, onion, green pepper, red wine vinegar, chili powder, worcestershire sauce, beef bouillon granules, basil, parsley flakes, ground cumin, pepper, elbow macaroni

Taken from www.tasteofhome.com/recipes/spicy-goulash/ (may not work)