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American Chop Suey

This classic American Chop Suey recipe delivers a comforting and hearty meal featuring tender elbow macaroni tossed in a rich, savory tomato and ground beef sauce. A simple yet satisfying dish, it's perfect for feeding a crowd or for meal prepping, offering a delicious blend of familiar flavors and textures in every spoonful.
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Total Time 55 minutes
Course lunch/dinner
Cuisine American
Servings 10 people
Calories 4849.6 kcal

Equipment

  • 1 Large Stockpot For cooking macaroni
  • 1 Large Dutch Oven or Deep Skillet For sautéing and simmering the sauce
  • 1 Chef's knife For chopping vegetables
  • 1 Cutting Board
  • 1 Wooden Spoon or Spatula For stirring and breaking up ground beef

Ingredients
  

Main

  • 1 pound elbow macaroni
  • 1 tablespoon vegetable oil
  • 2 tablespoons butter
  • 1 large onion chopped, about 1 1/2 cups
  • Optional: 1 green bell pepper chopped
  • 2 pounds ground beef
  • 2 cloves garlic
  • 1 teaspoon garlic powder
  • 1 28-ounce can crushed tomatoes
  • 1 14.5-ounce can diced tomatoes
  • 1 8-ounce can tomato sauce
  • 3 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1/2 teaspoon ground black pepper
  • Salt to taste

Instructions
 

  • Bring a large pot of salted water to a rolling boil. Add elbow macaroni and cook according to package directions until al dente; drain thoroughly and set aside.
  • While the macaroni cooks, heat the vegetable oil and butter in a large Dutch oven or deep skillet over medium heat. Add the chopped onion (and green bell pepper, if using) and sauté until softened and translucent, about 5-7 minutes.
  • Add the ground beef to the pot, breaking it up with a spoon. Cook over medium-high heat until thoroughly browned, then carefully drain off any excess fat.
  • Stir in the minced fresh garlic and garlic powder; cook for another minute until fragrant.
  • Pour in the crushed tomatoes, diced tomatoes, tomato sauce, and tomato paste. Add the sugar and ground black pepper. Stir well to combine all ingredients.
  • Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-30 minutes, stirring occasionally, to allow the flavors to meld and deepen.
  • Uncover the pot, taste the sauce, and season generously with salt to taste. Add more sugar if the tomatoes are too acidic for your preference.
  • Add the cooked and drained elbow macaroni to the simmering meat sauce. Stir thoroughly to ensure the macaroni is fully coated.
  • Continue to cook for 5-10 minutes, uncovered, allowing the macaroni to absorb some of the sauce and heat through, stirring occasionally.
  • Serve hot, optionally garnished with grated Parmesan cheese or fresh parsley for an enhanced presentation and flavor.

Notes

Achieving deep flavor in American Chop Suey starts with properly browning the ground beef for rich fond development, followed by thoroughly caramelizing the chopped onion and bell pepper (if using) for sweetness and aromatic complexity. Deglaze with a splash of water or broth after browning the beef and sautéing aromatics to capture all those flavorful bits. Ensure your macaroni is cooked al dente, as it will continue to absorb liquid and cook slightly when combined with the hot sauce. For a more robust flavor, consider adding a bay leaf and a pinch of dried oregano or Italian seasoning to the tomato sauce as it simmers. Adjust sugar to balance the acidity of the tomatoes; ripe tomatoes might need less. Taste and season generously with salt and pepper throughout the process.