Texas Goulash (Leftover Chili Tailgate Meal)

We’ve got leftover chili and we want to tailgate. Texas goulash. Watch this recipe — it’s good.

What you’ll need

• 1 lb large elbow macaroni (boiled and drained)
• About 1 lb Texas chili
• 1 (15 oz) can Hunt’s tomato sauce
• 1 can diced Hatch green chilies (mild to medium)
• 1 yellow onion (diced finely)
• About 8 oz shredded cheese
• About 1 cup beef broth (to maintain moisture while cooking on the grill)

Equipment

• Pot (for mixing)
• Baking dish
• Traeger grill (set to 300°)

How to make Texas goulash

1. Start with the noodles. In a pot, add 1 lb of large elbow macaroni that’s been boiled and drained.
2. Add the chili. Mix in about 1 lb of Texas chili.
3. Add the sauce. Pour in a 15 oz can of Hunt’s tomato sauce.
4. Add Hatch green chilies. Add one can of diced Hatch green chilies (mild to medium).
5. Add onion. Add one yellow onion, diced finely.
6. Add cheese. Add about 8 oz shredded cheese.
7. Stir it all together. Stir until everything is incorporated.
8. Add beef broth. Add about one cup of beef broth to help maintain moisture while it cooks on the grill.
9. Transfer to a baking dish. Pour the mixture into your baking dish.
10. Cook on the grill. Put it on a Traeger grill rolled up to 300°.

Cook time

Cook time mentioned: about 20–25 minutes at 300°. In this cook, it ran about 35–40 minutes at 300°.

How to serve it

Serve it up in a bowl. It’s a nice hearty meal — all in one — and you can just serve it up and enjoy.

How it tastes

You’ll taste the saltiness of the noodles, a little bit of the green chili flavor, and the beefy chili flavor really sets it off. This is a winner at your next tailgate.

Watch the video

See the full recipe video here: