Stir chives, onion, bell pepper and antelope together in one large pot and cook over medium flame to tender vegetables and make antelope brown.

It will take almost 10 minutes.

Mix in macaroni, water, beef broth, tomato, celery, red potatoes, and corn.

Let it boil over high flame for 3 minutes and decrease heat to medium flame.

Cover pot and simmer for almost 30 minutes to tender potatoes.

Season with pepper and salt to taste.

Sprinkle some garlic powder and serve hot goulash.