Party Goulash!
Apr. 12th, 2007 02:40 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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monkey_junkey:
This recipe is essentially a chilli with pasta in it, to make it more hearty and filling. It's really, really easy, which is why I make it so often for groups, such as our video-viewing parties. It can be made with meat or all-veg, and as spicy as you like. I've included notes on adjusting the spiciness.
Goulash (meat version)
1 lb. ground beef
1 small or medium yellow onion, diced
1 green bell pepper, diced (yellow or red is also good, but I like green)
2 jalapeno peppers (fresh), diced very small
2 28 oz. cans diced tomatoes
1 15 oz. can black beans
1 15 oz. can kidney beans
1 15 oz. can corn (optional)
chilli powder or ground chilli powder
dry elbow macaroni or fusilli pasta (about 2 cups)
In a large soup pot, cook macaroni in boiling water until done (see package instructions); drain and set aside. You can do this at the same time you prepare the chilli - you just need two big pots. Otherwise, cold macaroni, prepared in advance, can be added to the hot chilli, and simmered until reheated through.
For chilli:
Brown the onions, peppers, and jalapenos in a Dutch Oven or 5-quart soup pot over medium heat. Add ground beef and brown until all the pink is gone. Add tomatoes and beans, including liquid. Cover (leave the cover open a crack), and simmer over medium heat for about 20-30 minutes, stirring occasionally. Add about a spoonful of chilli powder, and taste at intervals during the simmering to gauge the hotness. (Be sure to wait for the spiciness to register - jalapenos cooked in this way tend to sneak up on you.) Add more chilli powder if you want more heat, to taste.
Combine with macaroni, simmer together a few mintues. Enjoy! Top with shredded cheddar cheese, if desired.
(Vegetarian version)
Omit the ground beef; add corn to the tomato mixture about halfway through the simmering (the corn doesn't need to cook as long). Be particularly careful with the chilli powder on the vegetarian version - the heat tends to have more impact without the beef base to mellow out the sting.
Spicyness notes: select your powders wisely!! Regular grocery-store chilli powder is not particulary hot, but if you use pure ground chillis (available in packets from stores that carry Mexican foods), some of these can be BLAZING hot, and not always clearly labeled as to whether you're getting 100% pure habenero chillis or god only knows what. Start with a spoonful and work your way up. And let the mixture simmer a bit before tasting to let the flavor seep in. More jalapenos can also be added for extra spiciness, but four peppers is probably scraping the hotness ceiling for most people.
Serves: About 4 people, or two very hungry people for about two days. Reheats great!
monkey_junkey: This recipe is essentially a chilli with pasta in it, to make it more hearty and filling. It's really, really easy, which is why I make it so often for groups, such as our video-viewing parties. It can be made with meat or all-veg, and as spicy as you like. I've included notes on adjusting the spiciness.
Goulash (meat version)
1 lb. ground beef
1 small or medium yellow onion, diced
1 green bell pepper, diced (yellow or red is also good, but I like green)
2 jalapeno peppers (fresh), diced very small
2 28 oz. cans diced tomatoes
1 15 oz. can black beans
1 15 oz. can kidney beans
1 15 oz. can corn (optional)
chilli powder or ground chilli powder
dry elbow macaroni or fusilli pasta (about 2 cups)
In a large soup pot, cook macaroni in boiling water until done (see package instructions); drain and set aside. You can do this at the same time you prepare the chilli - you just need two big pots. Otherwise, cold macaroni, prepared in advance, can be added to the hot chilli, and simmered until reheated through.
For chilli:
Brown the onions, peppers, and jalapenos in a Dutch Oven or 5-quart soup pot over medium heat. Add ground beef and brown until all the pink is gone. Add tomatoes and beans, including liquid. Cover (leave the cover open a crack), and simmer over medium heat for about 20-30 minutes, stirring occasionally. Add about a spoonful of chilli powder, and taste at intervals during the simmering to gauge the hotness. (Be sure to wait for the spiciness to register - jalapenos cooked in this way tend to sneak up on you.) Add more chilli powder if you want more heat, to taste.
Combine with macaroni, simmer together a few mintues. Enjoy! Top with shredded cheddar cheese, if desired.
(Vegetarian version)
Omit the ground beef; add corn to the tomato mixture about halfway through the simmering (the corn doesn't need to cook as long). Be particularly careful with the chilli powder on the vegetarian version - the heat tends to have more impact without the beef base to mellow out the sting.
Spicyness notes: select your powders wisely!! Regular grocery-store chilli powder is not particulary hot, but if you use pure ground chillis (available in packets from stores that carry Mexican foods), some of these can be BLAZING hot, and not always clearly labeled as to whether you're getting 100% pure habenero chillis or god only knows what. Start with a spoonful and work your way up. And let the mixture simmer a bit before tasting to let the flavor seep in. More jalapenos can also be added for extra spiciness, but four peppers is probably scraping the hotness ceiling for most people.
Serves: About 4 people, or two very hungry people for about two days. Reheats great!
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Date: 2007-04-13 01:30 am (UTC)(no subject)
Date: 2007-04-13 02:06 am (UTC)