![]() Let’s not forget some black pepper - just because we can’t leave it out - and a good amount of salt because you need salt to bring together all the flavors.Īs for the macaroni, please, please, please cook it for at least 2 minutes MINUS the amount of time it states on the package for al dente and always cook it in salted water. I also use a good amount of oregano, some crushed red pepper to wake the senses, and a few bay leaves to give it that flavor that Mom always used to give it that umph. Not only do I use 4 good sized garlic cloves, I add some granulated garlic too. Instead of using tomato juice, why not use tomato paste which is concentrated tomato flavor, then thin it out with some wine and water? I control the consistency and I’m type A - so I like to be in control. This dish is loaded with ground beef, sauteed sweet onions, garlic, and peppers, loads of spices, thickened slightly with a good amount of tomato paste, then thinned slightly with some red wine and water. Instead, I hope you have an appetite because you’re gonna want to devour this one. Yes, I’ve had those and I would totally understand if you shied away from it. Don’t expect soggy pasta covered in a flavorless sauce that barely coats the pasta. This isn’t your typical American chop suey or American goulash. If you think you know what it is then think again because my version sways from the normal you probably associate with this dish. No? Well, you don’t know what you’re missing. If you’re from New England, you've probably experienced American chop suey at least once for dinner. If you do, I only ask you to name the dish “Natalie’s American Chop Suey.” Yes, it’s that good. My version is packed with flavor from lots of garlic, spices, and red wine. A classic New England dish that’s synonymous with comfort food. Serve hot with grated Parmesan cheese + garnish of parsley, + hot, buttered bread.Whether you call it American Chop Suey or American Goulash, this meal is delicious. Add more salt + pepper to taste (if needed), + cook until flavors combine, about 10 more minutes. ![]() Drain pasta well + transfer to pot of sauce, stirring to combine well. When the sauce is in its final minutes of simmering, cook pasta according to package directions, reducing the cooking time by two minutes (until just barely short of al dente). Bring to a boil, then reduce heat, + simmer, uncovered, stirring occasionally, until sauce thickens, about an hour. (wear an apron!) Add tomato sauce, tomato paste, sugar, + cinnamon, + salt/pepper to taste – stir well. cook, stirring occasionally, until meat is no longer pink, about 8 minutes.Īdd in whole tomatoes (and juice), crushing the tomatoes with your hands as you add them. Add ground beef, garlic powder, onion powder, paprika, + red pepper flakes. Add onion + green pepper, + cook until softened, about 8 minutes. Heat olive oil in a large pot over medium-high heat. Optional: grated parmesan cheese + freshly-chopped parsley, to garnish Directions Serves 6-8, adapted from Ingredientsġ/4 teaspoon crushed red pepper flakes (this adds a tiny bit of heat – omit if you want a spicy-free dish)ġ lb large elbow macaroni – i used creamette large elbow macaroni It was so amazing that after taking my first bite, I broke into a happy dance of victory (and my husband can vouch for that.) Whether you call it American Chop Suey, Goulash, or Chili Mac, I know that you’ll be calling it your new favorite meal! Sweet heavens, it is SO delicious – everything I remembered from my childhood, but even better! From the slightly sweet, slow-simmered pasta sauce to the wonderfully-tender spiced beef, onions + peppers, all tossed with a generous portion of pasta, it is pure comfort food. So, I hunted down a recipe for a slightly-fancied-up version, + got cookin’. It was, hands-down, my favorite comfort food growing up + even though I haven’t eaten it since I was a teen, I found myself seriously craving it recently. So, what is it? Basically, it’s ground beef, onions, + peppers, sauteed with spices, tossed with macaroni + a slow-simmered tomato sauce. But as I learned from my facebook followers, in other regions it’s called American Goulash (or just Goulash), Chili Mac, or Hamburger Mac, to name a few. Growing up in New England, we called it American Chop Suey. While this simple comfort food dish is popular throughout the United States, it goes by different names in different regions. First, if you’re thinking, “what the heck is American Chop Suey?!,” allow me to explain.
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