1 (16 oz.) bag dry pinto or kidney beans (or 3 regular cans)
3 pkgs. hotdogs (8 to 10 count; any kind)
3 env. chili seasoning (any kind)
3 (15 oz. ea.) cans diced tomatoes, drained (Hunts)
3 (8 oz. ea.) cans tomato sauce
1 small onion, diced (optional)
4 garlic cloves, diced (optional)
1 (15 oz.) can whole kernel corn, drained (optional)
1 (8 oz.) pkg. your choice pasta
salt and pepper, to taste
shredded cheese (optional)

For dry beans: soak overnight and follow cooking directions on bag. Then drain and add to large stock pot.

If using canned beans: drain and then add to pot.

Drain and add diced tomatoes. Add tomato sauce, diced onions and diced garlic. Add canned corn, if using. Dice hot dogs then add. Add chili seasoning. Season with salt and pepper, to taste.

Bring to boil then reduce heat and simmer for 30 minutes to 1 hour, stirring often.

Note: If mixture is too thick you can add 1 to 2 cups of water.

While mixture is simmering cook pasta according to package directions. Drain and add to mixture during the last 5 minutes of simmering. stir well.

Serve topped with desired amount of shredded cheese. I serve with garlic bread or corn bread.

Variation: Can substitute hot dogs for ground beef or turkey. Make sure it is thoroughly cooked before adding to the goulash.

Serves 6 to 8.

Submitted by: Leisha N. (Rollie)