American Chop Suey Recipe

Of all the dishes that instantly transport me back to my childhood kitchen, none does it quite like a steaming bowl of American Chop Suey. It’s the undisputed champion of weeknight comfort food, a recipe passed down not on delicate, handwritten cards, but through the muscle memory of moms and dads across New England and beyond. I can still smell the rich aroma of simmering tomatoes, savory ground beef, and fragrant onions filling the house, a scent that always signaled a good, hearty dinner was on its way. For my family, this wasn’t just a meal; it was an event. It was the one-pot wonder that could satisfy everyone, from the pickiest child to the hungriest adult. The beauty of this dish lies in its unpretentious simplicity and its incredible ability to be both satisfyingly rich and refreshingly straightforward. Over the years, I’ve tweaked the family recipe, adding a little more of this, a dash more of that, to perfect what I believe is the ultimate version of this American classic. It’s a dish that’s forgiving, endlessly adaptable, and guaranteed to bring smiles to the dinner table. This is more than just pasta and meat sauce; it’s a bowl full of nostalgia, warmth, and pure, unadulterated comfort.

The Ultimate American Chop Suey Recipe

This recipe is designed for maximum flavor and heartiness, striking the perfect balance between a rich, savory meat sauce and perfectly cooked macaroni. It’s a one-pot meal that has stood the test of time for a reason.

Ingredients

• For the Pasta:
  • 1 lb (16 oz) elbow macaroni
  • 1 tablespoon salt (for pasta water)
  • 1 tablespoon olive oil (for pasta water, optional)
• For the Sauce:
  • 2 lbs ground beef (80/20 or 85/15 recommended for best flavor)
  • 2 tablespoons olive oil
  • 2 medium yellow onions, diced
  • 1 large green bell pepper, diced
  • 4-5 cloves garlic, minced
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can tomato sauce
  • 1 (6 oz) can tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon packed brown sugar (optional, to balance acidity)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 cup beef broth or water (to adjust consistency)
• For Garnish (Optional):
  • Shredded sharp cheddar or mozzarella cheese
  • Freshly chopped parsley
  • A dollop of sour cream or plain Greek yogurt

Step-by-Step Instructions

Follow these detailed steps to create a flawless American Chop Suey every time. The key is to build layers of flavor at each stage.

Step 1: Cook the Pasta
Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt. The salt seasons the pasta from the inside out, which is a crucial step for a flavorful final dish. Add the elbow macaroni and cook according to package directions until al dente. This is important—you want the pasta to have a slight bite, as it will continue to cook slightly when mixed with the hot sauce. Once cooked, drain the pasta and set it aside. Do not rinse the pasta; the starches on the surface will help the sauce cling to it.

Step 2: Brown the Ground Beef
In a large Dutch oven or heavy-bottomed pot, heat 1 tablespoon of olive oil over medium-high heat. Add the ground beef to the hot pot. Break it up with a spoon and cook until it’s nicely browned all over, about 7-10 minutes. Don’t rush this step! Allowing the beef to get a good brown crust (the Maillard reaction) develops a deep, savory flavor that is essential for the dish. Once browned, use a slotted spoon to transfer the beef to a separate bowl, leaving the rendered fat in the pot.

Step 3: Sauté the Aromatics
Reduce the heat to medium. If there isn’t much fat left in the pot, add another tablespoon of olive oil. Add the diced yellow onions and green bell pepper to the pot. Sauté for 5-7 minutes, stirring occasionally, until they have softened and the onions are translucent. This builds the foundational flavor base of your sauce.

Step 4: Bloom the Garlic and Tomato Paste
Add the minced garlic to the pot with the onions and peppers. Cook for about 1 minute until it’s fragrant. Be careful not to burn the garlic, as it can become bitter. Next, add the tomato paste. Stir it into the vegetables and cook for 2-3 minutes. This “toasts” the tomato paste, which deepens its flavor and removes any raw, tinny taste.

Step 5: Build and Simmer the Sauce
Pour in the crushed tomatoes, tomato sauce, and beef broth (or water). Stir everything together, scraping up any browned bits from the bottom of the pot—this is where a lot of the flavor is. Return the cooked ground beef to the pot. Add the Worcestershire sauce, brown sugar (if using), dried oregano, dried basil, salt, black pepper, and optional red pepper flakes. Stir until everything is well combined.

Step 6: Let the Flavors Meld
Bring the sauce to a gentle simmer. Once it’s bubbling lightly, reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes. An hour is even better! This simmering time is crucial for allowing all the individual flavors to meld together into a rich, cohesive, and deeply flavorful sauce. The longer it simmers, the better it will taste. Check on it occasionally and give it a stir to prevent sticking.

Step 7: Combine and Serve
After the sauce has simmered and thickened beautifully, it’s time for the final step. Add the cooked elbow macaroni directly into the pot with the sauce. Stir gently until all the pasta is evenly coated in the glorious sauce. Let it sit for a few minutes for the pasta to absorb some of the sauce’s flavor. Taste one final time and adjust seasoning if necessary—it might need another pinch of salt or pepper. Serve hot, garnished with your favorite toppings.

Nutrition Facts

• Servings: 8-10 hearty servings
• Calories per serving: Approximately 550-650 kcal (This is an estimate and can vary based on the specific ingredients used, such as the fat content of the ground beef.)

Preparation Time

• Prep Time: 15 minutes (chopping vegetables, measuring ingredients)
• Cook Time: 1 hour 15 minutes (includes browning beef, simmering sauce, and cooking pasta)
• Total Time: 1 hour 30 minutes

What is American Chop Suey, Anyway?

Before we dive deeper, let’s clear up a common point of confusion. American Chop Suey has virtually nothing to do with the traditional Chinese-American Chop Suey you might find at a Chinese restaurant. The latter is typically a stir-fry of meat (like chicken or pork) and vegetables (like bean sprouts and water chestnuts) served over rice or crispy noodles.

American Chop Suey, on the other hand, is a uniquely American creation, with deep roots in the culinary landscape of New England. It’s essentially an American-Italian comfort food mashup, often considered a close cousin—or in some regions, the same thing—as American Goulash. The core components are always the same: ground beef, a tomato-based sauce, and elbow macaroni, all cooked together in one glorious pot. It’s a product of budget-friendly, hearty cooking that became a staple in households for its ability to feed a large family with simple, accessible ingredients. Its name likely came from a loose, colloquial association with the “chop suey” concept of being a mix of various ingredients, adapted for the American palate and pantry.

How to Serve American Chop Suey

This dish is a star all on its own, but the right accompaniments can elevate it from a simple weeknight dinner to a truly memorable meal. Here are some classic and creative ways to serve it:

• With a Side of Bread: This is non-negotiable for many! The bread is the perfect tool for sopping up every last bit of the delicious sauce from the bowl.
  • Garlic Bread: The ultimate classic pairing.
  • Crusty Dinner Rolls: Simple, warm, and perfect for dipping.
  • Buttery Breadsticks: A fun and easy side.
• Alongside a Simple Salad: A crisp, fresh salad provides a wonderful contrast to the rich, hearty chop suey.
  • Classic Caesar Salad: The creamy, tangy dressing cuts through the richness of the meat sauce.
  • Simple Garden Salad: A mix of lettuce, cucumber, and cherry tomatoes with a light vinaigrette is refreshing.
  • Arugula Salad: The peppery bite of arugula with a lemon-based dressing offers a sophisticated contrast.
• With the Right Toppings: Toppings allow everyone to customize their own bowl. Set up a small topping bar for a fun, interactive dinner.
  • Cheese, Please: A generous sprinkle of sharp cheddar, Monterey Jack, or even Parmesan cheese adds a salty, creamy finish.
  • A Dollop of Creaminess: A spoonful of sour cream or full-fat plain Greek yogurt adds a cool, tangy element that balances the dish.
  • Fresh Herbs: A sprinkle of freshly chopped parsley or chives adds a burst of color and fresh flavor.
• As a Casserole: For a different texture, transfer the finished chop suey to a 9×13 inch baking dish, top generously with shredded cheese, and bake at 375°F (190°C) for 15-20 minutes, or until the cheese is melted and bubbly.

Storage, Freezing, and Reheating Instructions

American Chop Suey is one of those magical dishes that often tastes even better the next day. Here’s how to store it properly to enjoy later.

• Storing Leftovers: Allow the chop suey to cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
• Freezing for Later: This dish freezes exceptionally well, making it a perfect candidate for meal prep. Let it cool completely, then transfer it to freezer-safe airtight containers or heavy-duty freezer bags. It can be frozen for up to 3 months. For best results, you can freeze the sauce separately from the pasta and combine them upon reheating, as pasta can sometimes become soft after freezing and thawing.
• The Best Way to Reheat:
  • Stovetop (Recommended): Place the leftover chop suey in a saucepan over medium-low heat. Add a splash of water or beef broth to loosen the sauce and prevent it from drying out. Heat, stirring occasionally, until warmed through.
  • Microwave: Place a serving in a microwave-safe bowl. Cover and heat in 1-minute intervals, stirring in between, until hot. Again, a splash of water can help improve the texture.

Additional Tips for the Best-Ever Chop Suey

1. Don’t Overcook the Pasta: This is the most common mistake. Cook the macaroni to al dente (with a slight bite). It will continue to absorb liquid and soften when you mix it into the hot sauce. Mushy pasta can ruin the texture of the entire dish.
2. The Secret is in the Simmer: Do not skip the simmering time for the sauce. This is where the magic happens. A quick 10-minute sauce will taste fine, but a sauce that has simmered for 30-60 minutes will have an incredible depth of flavor that can’t be rushed. It allows the acidity of the tomatoes to mellow and all the herbs and spices to fully infuse the sauce.
3. Embrace the Worcestershire Sauce: This might seem like a small addition, but Worcestershire sauce is a powerhouse of umami flavor. It adds a savory, complex depth that enhances the taste of the beef and tomatoes in a way that salt alone cannot. Don’t leave it out!
4. Brown the Beef Properly: Take the time to get a real brown crust on your ground beef. This process, known as the Maillard reaction, creates hundreds of new flavor compounds that are the foundation of a rich, meaty sauce. A gray, steamed ground beef will simply not taste as good. Use a hot pan and don’t overcrowd it.
5. Taste and Adjust at the End: A recipe is a guide, but your ingredients and palate are unique. The acidity of canned tomatoes can vary, and so can the saltiness of your broth. Before serving, always taste the final dish. Does it need more salt? A pinch more sugar to balance the tomatoes? A little more pepper for a kick? This final adjustment is what separates a good cook from a great one.

Frequently Asked Questions (FAQ)

1. What is the difference between American Chop Suey and American Goulash?
This is the great debate! In many parts of the country, especially New England, the names are used interchangeably for the exact same dish: a macaroni, ground beef, and tomato sauce creation. However, in some regions, particularly the Midwest, “Goulash” might refer to a similar dish that often includes more paprika (inspired by its Hungarian namesake) and sometimes corn or kidney beans. For all intents and purposes, if someone offers you American Chop Suey or American Goulash, you can expect a delicious and hearty one-pot pasta meal.

2. Can I make this in a slow cooker or Crock-Pot?
Yes, you can adapt this recipe for a slow cooker. Brown the beef with the onions, peppers, and garlic on the stovetop as directed. Drain the fat and transfer the mixture to your slow cooker. Add all the sauce ingredients (tomatoes, broth, seasonings, etc.) and stir to combine. Cook on low for 6-8 hours or on high for 3-4 hours. About 30 minutes before serving, cook the macaroni separately on the stovetop. Drain it and stir it into the slow cooker to combine.

3. Can I use a different type of pasta?
Absolutely! While elbow macaroni is the classic choice, this dish is very forgiving. Any short, sturdy pasta shape that can hold onto the thick sauce will work well. Good alternatives include:

• Rotini
• Penne
• Shells (small or medium)
• Ziti
• Farfalle (bow-ties)

4. My American Chop Suey came out watery. What did I do wrong?
There are a few potential reasons for a watery sauce. First, you may not have simmered it long enough. A good, long simmer allows excess water to evaporate and the sauce to thicken naturally. Second, be sure to use tomato paste, as its primary job is to thicken and concentrate the tomato flavor. Finally, make sure you drain your pasta well before adding it to the sauce. If you find your sauce is still too thin, you can let it simmer uncovered for 10-15 minutes to help it reduce.

5. How can I make a healthier version of American Chop Suey?
It’s easy to make a few healthy swaps. For a lighter version, try these modifications:

• Leaner Meat: Use 93/7 lean ground beef, ground turkey, or ground chicken.
• Add More Vegetables: Bulk up the sauce by adding finely chopped carrots, celery, zucchini, or mushrooms along with the onions and peppers.
• Use Whole Wheat Pasta: Substitute traditional macaroni with a 100% whole wheat version for added fiber.
• Reduce Sodium: Use low-sodium canned tomatoes, low-sodium beef broth, and control the amount of salt you add, tasting as you go.