American Chop Suey is a delicious and easy dinner recipe made with ground beef, tomato, onion, green pepper, macaroni, and spices. Pure comfort food made on the stovetop in just 30 minutes and makes a great weeknight dinner!
American Chop Suey
I’m not sure if it’s a New England thing because I could probably eat my weight in American Chop Suey. Maybe it’s the fact that it’s pure comfort food, or maybe it’s the perfect balance of flavor, but either way, I freaking love Chop Suey! So I wanted to share my recipe with all of you in the hopes that you’ll love it too!
We call it American Chop or Chop Suey here in New England, but you may have also heard of it called macaroni hamburger and tomato depending on where you live. So either way, the recipe has the same basic components and is a classic dinner most of us grew up eating.
JUST TAKE ME TO THE AMERICAN CHOP SUEY RECIPE ALREADY!
If you’d rather skip my (very helpful, I think) tips and tricks, essential cooking info, and similar recipe ideas – and get straight to this deliciously easy Best Ever AMERICAN CHOP SUEY Recipe – simply scroll to the bottom of the page where you can find the printable recipe card.
Why I Love American Chop Suey!
I love chop suey because when it’s cold, I want comfort food and I think this is a super cozy dish and it’s really easy to make too! The dish is also similar to American goulash but the most noteworthy difference between the two is that Chop Suey doesn’t include paprika, or, at least not the way I make it.
Some people also call it Chili Mac, but I don’t make mine spicy either. But there is one key ingredient that can’t be left out, the sugar.
In my opinion, the best chop suey is one that has a slightly sweet tomato sauce, the sauce should be loose enough to coat, but thick enough to stick to the noodles.
The sugar sweetens up all that tomato goodness and makes for a really delicious sauce. The green pepper and onions should always be sauteed ahead of adding any of the tomato-based ingredients!
This recipe makes a huge batch of food, so it’s great for big families and it also reheats well in the microwave.
Where it’s just the two of us in my house, I love making this recipe on Sunday afternoons, especially in the fall and winter, and then I reheat it for lunch all week long.
What Is In American Chop Suey:
American Chop is traditionally made with ground beef, macaroni pasta, green bell pepper, white onion, garlic, tomato sauce, tomato juice, tomato paste, diced tomatoes, dried oregano, dried basil, salt, and pepper.
Try these Chop Suey Variations:
- Ground Turkey – If you’re looking to lighten things up? You can try swapping ground beef for ground turkey.
- Cheese – If you’re used to cheese in your chop suey, you can simply stir in some mozzarella and Parmesan cheese, about 2 cups or so should do just fine.
- Peppers – Green bell peppers are a staple in this classic recipe, therefore I wouldn’t remove them completely, but feel free to try out red, orange, or yellow instead.
- Mushrooms – So you’re a mushroom lover, are ya? Well, you can easily add them in. You can use either a small can or 1 cup of fresh chopped mushrooms, just add and saute them with the green peppers because you’ll want them to be nice and soft.
More Delicious Pasta Recipes:
- Creamy Mac and Cheese
- Marinara Mac and Cheese
- Homemade Baked Ziti
- Chicken Parm Pasta Skillet
- Turkey Florentine Pasta
- Baked Spaghetti Pie
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Watch How To Make This Recipe In The Video Below!
American Chop Suey
Ingredients
- 16 ounces elbow macaroni
- 2 tablespoons butter
- 1 large white onion diced
- 2 cloves garlic minced
- 1 lb ground beef
- 1 green bell pepper diced
- 14 ounce diced tomatoes
- 5.5 ounces 100% tomato juice
- 15 ounces tomato sauce
- 6 ounces tomato paste
- 1 tablespoon granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 tablespoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Worcestershire Sauce optional
Instructions
- Fill a large pot with water, salt the water and bring to a boil. Cook the pasta according to package directions. *You can either finish cooking the pasta and leave it in a colander and use the same pot for the sauce or you can start making the rest of the recipe in a separate pot while the pasta is cooking.
- In a separate pot or the one from the pasta (see note above), add the butter and onion to the pot and saute, stirring frequently, until the onions are translucent, about 4 minutes.
- Add the garlic to the onions and cook for 1 minute, stirring frequently.
- Add ground beef and cook until browned, you can cook this in a separate pan if you'd like less fat and add it to the onions after cooking.
- Add green pepper and cook until soft, about 5 minutes.
- Add the diced tomatoes, sauce, juice, paste, sugar, spices, and Worcestershire Sauce. Cook until evenly heated.
- Stir in the cooked pasta and stir to coat. Serve immediately or package up and keep in the fridge for up to 5 days.
Sandi says
It must be a New England thing because I remember eating this all of the time too!
Rebecca Hubbell says
Time to bring it back, Sandi!
J Moers says
We called this goulash. It was great warming family main meal as I was growing up.
Rebecca Hubbell says
Yes, it seems to have different names depending on where you’re from. I always knew of goulash as more of a stew like this: https://www.sugarandsoul.co/hungarian-goulash-recipe/
John says
Ee grew up calling this dish Slumgulleon (my mom grew up in Mass. But is of irish heritage. I just made it for my family this evening)
Rebecca Hubbell says
So glad you enjoyed it, John. I’ve never heard of called that before, it definitely goes by a lot of names depending on where your from and your family heritage.
Dawn says
I grew up on this as well, it was the first dish I learned to make in Home Ec. in elementary school, back in the late 70s. I now live in Australia and my husband asked me what was the first thing I learned to cook, so here I am about to whip up a pot for him. Aussies love bolagnese, (not the authentic kind), that they have adapted to their taste, more or less a meat ragu. So let’s see how American Chop Suey from New England fairs In OZ!
Rebecca Hubbell says
I hope he loves it, Dawn!
jane @ littlesugarsnaps says
My family would be very happy if I served this up for them. Thanks for mentioning that the sugar is a vital component – I have a tendency to omit it from savoury recipes if i think I can get away with it, but now I know it’s an integral part of your recipe I won’t do that.
Rebecca Hubbell says
It’s not that it won’t taste good if you leave it out, but I think it adds a lot to the sauce. It’s only a tablespoon, so not too bad 🙂
Cookbook says
We wish we were eating this right now!
Albert Bevia says
This looks so delicious! I could see why this would be a great dish during the cold weather, comfort food is what always warms the soul! great recipe and the images are impressive!
Lindsay @ The Live-In Kitchen says
Looks like some very comforting home cooking!
Richa Gupta says
Wow this looks spicy and tasty, perfect dinner idea!
Victoria Brifman says
I grew up on this! Other than Tuna Casserole made with egg noodles, it is the only time we ate pasta. My mom did not use the tomato products. Instead she used Campbell’s Tomato Soup. And she never used the Italian herbs. Once in a while she would add a can of French cut green beans drained.
Rebecca Hubbell says
Yes, there are a lot of different ways to make it!
Ava Currie says
A better version of hamburger helper with fresh ingredients made healthier and homemade minimize proccessed crap
Rebecca Hubbell says
Yes, totally agree!
Mary says
I grew up with “goulash”..but when I was in Maine they called it Chop Suey..the difference where I was in the east, they put molasses in it..what a wonderful flavor, and so different..
Rebecca Hubbell says
I’m from Maine and I don’t think I’ve ever had it with molasses in it, so interesting! I’ll have to try adding a bit sometime to see how it is!