2 pounds ground chuck
1 16 ounce box elbow macaroni
2 15 ounce cans tomato sauce
2 15 ounce cans stewed, or diced tomatoes
1 10 ounce diced tomatoes & green chiles
3 tablespoons olive oil
2 cups water
1 large onion, diced
1 large bell pepper, diced
4 celery stalks, diced
4 garlic cloves, minced
1 or 2 carrots, diced fine
1 can of corn drained, optional
2 tablespoon black pepper
2 tablespoons chili powder
4 tablespoons paprika
2 tablespoons crushed red pepper
2 tablespoons Worcestershire sauce
1 tablespoon salt-free Mrs Dash
2 teaspoon Creole seasoning
2 teaspoons leaf oregano
1 teaspoon cumin
Parmesan cheese for topping
Fry onion, bell pepper, celery, and garlic in olive oil until soft.
In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a 4-qt. pot.
Stir in the tomatoes, water and remaining ingredients except the Parmesan cheese.
Bring to a boil, reduce heat and simmer for about 2 hours.
Cook macaroni. Drain and set aside
Stir in macaroni after goulash cools a little to prevent overcooking.
Top with Parmesan cheese and crushed red pepper (optional).