The Classic American Chop Suey Recipe

Start by getting all your ingredients prepped and ready to go. Dice your onions and bell peppers into uniform pieces (about ½-inch works perfectly). Mince your garlic and measure out all your seasonings. This mise en place approach makes the cooking process smooth and stress-free!

Heat your olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the ground beef and break it up with a wooden spoon. Cook for 6-8 minutes, stirring occasionally, until the beef is beautifully browned and cooked through. Don’t rush this step – good browning develops incredible flavor!

Push the browned beef to one side of the pot and add your diced onions and bell peppers to the other side. Cook for 3-4 minutes until the vegetables start to soften. Add the minced garlic and cook for another 30 seconds until fragrant. Now stir everything together!

Add the tomato paste and stir it in with the beef and vegetables. Cook for about 1 minute – this helps concentrate the tomato flavor. Then add the Worcestershire sauce, Italian seasoning, paprika, salt, pepper, garlic powder, and red pepper flakes (if using). Stir everything together until well combined.

Pour in the crushed tomatoes and tomato sauce, stirring to combine with the beef mixture. Bring the mixture to a gentle simmer and let it cook for about 5 minutes, allowing the flavors to meld together beautifully.

Stir in the uncooked elbow macaroni and beef broth. Make sure the pasta is mostly submerged in the liquid. Bring the mixture back to a boil, then reduce heat to medium-low.

Cover the pot and simmer for 12-15 minutes, stirring every few minutes to prevent sticking. The pasta should be tender and most of the liquid should be absorbed. If you need more liquid, add a bit more broth or water.

Remove from heat and let it rest for 2-3 minutes. Taste and adjust seasonings as needed. If using cheese, stir in half of it now and save the rest for topping. Garnish with fresh parsley and serve immediately!