A cozy Homemade American Chop Suey made with ground beef, elbow macaroni, tomatoes, onions, and bell peppers.
You ever go through one of those weirdly nostalgic phases where you start craving foods you barely remember eating as a kid? That was me a few winters ago. I had been on this little last-minute road trip with a friend—I think it was Vermont, though honestly it could’ve been New Hampshire because we got lost more than once—and the diner we stopped at served something that tasted almost like the Homemade American Chop Suey my mom used to throw together whenever life felt too chaotic for actual meal planning.
That diner version wasn’t perfect—too salty, noodles a little overcooked—but it pulled something out of me. Like a memory I didn’t know was still stored somewhere between everything else my brain tries to keep track of. I came home still thinking about it and ended up making my own version, standing there in my tiny kitchen with snow melting off my boots and the faint smell of road-trip coffee still lingering in my jacket.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
And as the pot started simmering—ground beef browning, onions softening, that familiar tomato scent rising up—I felt this unexpected little wave of emotion. Not dramatic or anything, just… grounding. Like the dish was saying, “Hey, you’re home now.” Ever had a recipe do that? Sneak up on you with a weird, comforting warmth?
That night I realized how deeply comforting Homemade American Chop Suey really is. Not fancy. Not fussy. Just honest food that tastes like a pause button during a noisy day.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Homemade American Chop Suey Recipe?
What I love most about this Homemade American Chop Suey—and maybe you’ll feel this too—is that it doesn’t pretend to be anything it’s not. It’s simple, full of heart, and a little old-fashioned in the best possible way. There’s something charming and almost retro about a one-pot beef-and-macaroni dish simmered in a tomato base. It feels like the kind of food someone would bring to a neighborhood potluck in the 80s, back when people still borrowed sugar from each other.
It’s the combination that does it: the savory ground beef, that soft sweetness from the onions and green bell pepper, the elbow macaroni soaking up every bit of sauce. And the consommé? Oh man. It’s such a tiny detail but somehow adds that “you can’t put your finger on it but it tastes right” depth. I’ve made this dish maybe a dozen different ways, and I’m always surprised by how forgiving it is—like even if you’re not paying perfect attention (guilty), it still turns out comforting.
It’s warm, familiar, a little messy, a little nostalgic… basically everything a good weeknight comfort dish should be. Do you agree?
Ingredient Notes:
Before you dive into cooking, let’s go through these ingredients the way I would if I were sitting on your counter chatting while you chop. Nothing fancy—just a friendly rundown of why they matter.
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Olive oil: Just enough to give everything a smooth start. Not the “special-occasion” olive oil.
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Ground beef: I like 85% lean because it keeps things flavorful without making the finished chop suey greasy.
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Onion: Adds that background sweetness that makes the whole dish feel “round.”
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Green bell pepper: Something about the green pepper specifically gives this dish that classic American Chop Suey taste. Maybe it’s childhood bias, who knows.
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Garlic: Adds sharpness and depth—just trust the garlic.
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Tomato paste: Cook it until it darkens. It’s a tiny step but one that every Italian grandmother everywhere would insist on.
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Italian seasoning: This is basically the “I don’t want to measure five herbs” cheat code.
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Salt + garlic powder: The basics, but they hold everything together.
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Diced tomatoes + tomato sauce: They make the sauce saucy.
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Beef consommé: A little old-school, but that’s part of why I love it. It’s richer than broth and adds depth.
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Water: The macaroni needs it to cook right in the pot.
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Worcestershire sauce: That little “something-something” you don’t notice until you forget it.
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Elbow macaroni: The classic shape for chop suey—biting into those curved little elbows just feels right.
How To Make Homemade American Chop Suey?
Let’s cook this Homemade American Chop Suey together—grab a big pot.
Step 1: Brown the Beef
Heat the olive oil over medium-high until it shimmers. Add the ground beef and break it apart with your spoon. Let it brown—not rush-brown, real brown—so you get those tasty caramelized bits. It should look crumbly and fully cooked through.
Step 2: Add the Aromatics
Once the beef is done, stir in the onions, bell pepper, and garlic. Add the tomato paste, Italian seasoning, salt, and garlic powder. Cook for about five minutes. The tomato paste will darken just a little—you’ll smell the moment it turns into something deeper. That’s your sign you’re doing great.
Step 3: Build the Sauce
Pour in the diced tomatoes, tomato sauce, consommé, water, and Worcestershire sauce. Stir everything together like you mean it. Put the lid on and bring it to a boil. This takes a few minutes, and honestly—your kitchen will smell unreal at this point.
Step 4: Cook the Macaroni
Stir in the elbow macaroni. Push it into the sauce so it’s fully submerged. Lower the heat slightly, cover the pot, and let it simmer for 8–10 minutes without fussing with it. The pasta will soak up the flavors, and this is where the “comfort-food magic” happens.
Want To Save This Recipe?
When the macaroni is tender and the sauce thickens around it, you’re done. It’ll look rustic and saucy and kind of messy—in the best way.
Storage Options:
This is one of those meals that somehow gets even better after a night in the fridge. Maybe it’s the pasta soaking up more sauce. Maybe it’s just nostalgia aging like good cheese. Who knows. Store leftovers in an airtight container for up to four days. If it thickens too much when reheating, add a splash of water.
It also freezes shockingly well—up to three months—so future-you will be grateful on a night when everything feels overwhelming and you just want something warm and familiar.
Variations and Substitutions:
The fun thing about Homemade American Chop Suey is how flexible it is. Like, the dish practically encourages creativity.
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Ground turkey or sausage works if you want to mix things up.
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Extra veggies? Go for mushrooms, zucchini, peas—whatever’s lingering in the fridge.
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Want it cheesy? Stir in shredded cheddar or mozzarella at the end.
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Feeling spicy? Add chili flakes or hot sauce.
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No elbows? Use shells, ditalini, or even rotini. (I won’t tell.)
Ever found yourself accidentally reinventing a recipe? That’s the energy here.
What to Serve with Homemade American Chop Suey?
It’s already a full meal, but if you’re feeling fancy—or feeding a crowd—these pair perfectly:
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A crisp green salad (something simple with lemon dressing)
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Garlic bread (I mean, of course)
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Roasted veggies for balance
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Even a slice of buttered bread if you want that old-school, cafeteria vibe
It’s comfort food, so honestly… whatever makes you happy.
Frequently Asked Questions:
Can I make this ahead of time?
Definitely. It tastes even better after resting.
Can I freeze it?
Yep, and it reheats beautifully.
Can I use different pasta?
For sure. Any short pasta works, though elbows keep it classic.
I hope this Homemade American Chop Suey brings you the same warmth and little emotional surprises it brings me. It’s one of those simple dishes that somehow carries a lot of heart.
If you try it, let me know—did it hit you with a bit of nostalgia too? I love hearing those stories.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Homemade American Chop Suey
Ingredients
- 2 tablespoons olive oil
- 1 pound 85% lean ground beef
- 1 medium yellow onion chopped
- 1 medium green bell pepper chopped
- 3 garlic cloves minced
- 3 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt
- 3/4 teaspoon garlic powder
- 1 15-ounce can diced tomatoes undrained
- 1 15-ounce can tomato sauce
- 1 10.5-ounce can condensed beef consommé such as Campbell’s
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 2 1/2 cups large elbow macaroni approximately 8 1/2 ounces
Instructions
Brown the Beef
- Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the ground beef and cook, breaking it into smaller pieces, until fully browned. This will take approximately 5 minutes.
Add the Aromatics
- Stir in the chopped onion, green bell pepper, minced garlic, tomato paste, Italian seasoning, kosher salt, and garlic powder. Cook for about 5 minutes, or until the vegetables begin to soften and the tomato paste darkens in color.
Prepare the Sauce
- Add the diced tomatoes, tomato sauce, condensed beef consommé, water, and Worcestershire sauce. Stir well to combine. Cover the pot with a lid and bring the mixture to a boil over high heat, approximately 3 minutes.
Cook the Macaroni
- Uncover the pot and reduce the heat to medium to maintain a gentle simmer. Add the elbow macaroni, ensuring it is submerged in the liquid. Cover and cook, undisturbed, for 8 to 10 minutes, or until the pasta is tender and the sauce has thickened. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
