An American chop suey recipe is one of those nostalgic dishes that hits different—it’s not authentic Chinese food, but it’s absolutely delicious and comes together faster than you can say “weeknight dinner saved.” This Americanized version combines ground beef, elbow pasta, and a savory tomato-based sauce that’ll have your family asking for seconds. Whether you’re feeding hungry kids or just want comfort food that doesn’t require a culinary degree, this is your go-to dish.
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What Is American Chop Suey
Let’s be clear: this isn’t what you’d find in Beijing. American chop suey is a classic Americana dish that emerged in the early 1900s, blending ground beef with pasta and a tomato-based sauce. It’s comfort food at its finest—hearty, filling, and ready in under 30 minutes. The beauty of this dish is its simplicity and flexibility. You’re basically building layers of flavor without any fancy techniques or hard-to-find ingredients. It’s the kind of meal that works for busy weeknights, potlucks, or when you need to feed a crowd without stress.
Ingredients You Need
Here’s what you’ll gather for this American chop suey recipe:
- 1 pound ground beef (80/20 blend works best)
- 2 cups elbow pasta (uncooked)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes
- 1 cup beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons vegetable oil
- Optional: red pepper flakes for heat
Most of these ingredients are pantry staples. The only fresh items you really need are the onion and garlic. If you’re wondering about measurements, knowing how many grams to a quarter pound can help you nail portions if you prefer metric measurements.
Prep Work Matters
Don’t skip the prep—it’s what separates a rushed meal from a smooth cooking experience. Dice your onion into small, uniform pieces (roughly quarter-inch). Mince your garlic finely so it distributes evenly throughout the dish. Have your tomato sauce, diced tomatoes, and beef broth measured out and ready to go. This mise en place approach means you won’t be scrambling mid-cook. Measure out your elbow pasta and set it aside. Having everything prepped takes maybe five minutes and saves you from kitchen chaos.
Cooking the Meat
Heat your vegetable oil in a large skillet or Dutch oven over medium-high heat. Once it’s shimmering, add your ground beef. Break it up with a wooden spoon as it cooks—you want it crumbled into small pieces, not clumped together. This usually takes about 5-7 minutes. You’re looking for the meat to lose its pink color completely and develop a light brown color. Don’t rush this step; good browning adds depth to your sauce. Once the meat is cooked through, drain excess fat if there’s more than a tablespoon pooling in the pan.
Building the Sauce
With the meat still in the pan, add your diced onion and cook for about 2 minutes until it starts to soften. Add your minced garlic and cook for another 30 seconds—just enough to wake up those aromatics without burning them. Now add your tomato paste and stir it around for about a minute. This caramelizes it slightly and deepens the flavor. Pour in your tomato sauce, diced tomatoes (with their juice), and beef broth. Add your Worcestershire sauce. Stir everything together thoroughly so nothing’s stuck to the bottom of the pan.
Combining Everything
Here’s where it comes together: add your uncooked elbow pasta directly to the sauce. Stir well so the pasta is submerged and coated. Bring the mixture to a boil, then reduce heat to medium and let it simmer. Stir occasionally—every couple of minutes—to prevent sticking and ensure even cooking. The pasta will cook right in the sauce, absorbing all those flavors. This takes about 10-12 minutes depending on your pasta brand. You’ll know it’s done when the pasta is tender and the sauce has thickened slightly. The consistency should be saucy but not soupy—think more like a thick stew than a soup.
Seasoning to Taste
Once everything’s cooked, taste it. This is crucial. Add your salt, black pepper, and paprika. Stir it in and taste again. You might want more salt—that’s fine, add it a pinch at a time. Some people like a pinch of red pepper flakes for a subtle kick. If you want to add smoky depth similar to chipotle preparations, a tiny bit of smoked paprika works wonders. The goal is a well-rounded, savory flavor that makes you want another bite. Don’t be shy with seasoning—this is comfort food, and comfort food should taste like something.
Serving Suggestions
Serve your American chop suey recipe hot, straight from the pan or pot. A sprinkle of fresh parsley on top adds color and freshness. Some folks like a dollop of sour cream on the side, others prefer grated cheddar cheese. A simple green salad balances the richness—something light and vinegary works great. Cornbread is a classic pairing if you want to go full comfort mode. For a lighter meal, pair it with steamed vegetables like steamed asparagus to add some green to your plate.
Storage and Leftovers
This dish keeps beautifully. Store leftovers in an airtight container in the refrigerator for up to four days. It actually tastes better the next day as flavors meld together. Reheat gently on the stovetop over medium heat, adding a splash of water or broth if it’s gotten too thick. You can also freeze it for up to three months—just thaw overnight in the fridge before reheating. This makes it perfect for meal prep. Make a double batch on Sunday and you’ve got easy lunches sorted for the week.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Absolutely. Ground turkey works well and makes a lighter version. You might want to add an extra tablespoon of oil since turkey is leaner. The cooking time stays the same, and the flavor is slightly milder but still delicious.
What if I don’t have beef broth?
Chicken broth works fine as a substitute. You could also use vegetable broth or even water mixed with a bouillon cube. The beef broth adds richness, but the dish won’t fall apart without it—you might just want to add a bit more Worcestershire sauce to compensate.
Can I make this in a slow cooker?
Yes, but with modifications. Brown your meat and sauté your onions and garlic first, then transfer everything to the slow cooker with the sauce ingredients. Cook on low for 4-5 hours. Add the uncooked pasta in the last 30 minutes of cooking so it doesn’t get mushy. This method is great for meal prep.
Is this dish gluten-free?
Not with regular pasta. To make it gluten-free, use gluten-free elbow pasta and make sure your Worcestershire sauce is gluten-free (most are, but check the label). Everything else in the recipe is naturally gluten-free.
How do I make this spicier?
Add red pepper flakes to taste, starting with a quarter teaspoon. You can also use hot sauce—a tablespoon or two stirred in at the end works great. Some people add diced jalapeños with the onions for fresh heat.
Can I add vegetables to this?
Definitely. Diced bell peppers, mushrooms, or carrots all work well. Add them when you cook the onions so they soften in the sauce. This is a great way to sneak vegetables into picky eaters’ meals.
What’s the difference between American chop suey and chop suey?
Traditional chop suey is a Chinese-American dish with vegetables and sauce served over rice or crispy noodles. American chop suey is the Midwestern comfort food version with pasta cooked directly in the sauce. It’s distinctly different and distinctly delicious in its own right.
Bottom line: This American chop suey recipe is a weeknight warrior. It’s budget-friendly, forgiving, and delivers serious comfort in 30 minutes flat. Whether you’re cooking for family or friends, this dish proves that simple food done well beats complicated food every time. Get in that kitchen and make it happen.
