Prep Time: 15 min.
Cook Time: 1 hr
Yield: 8 servings
3 tablespoons butter
1 medium Vidalia onion, chopped fine
2 green bell peppers, stemmed, seeded and diced
4 garlic cloves, minced
2 lbs ground beef (80/20)
1 tablespoon red pepper flakes
1.5 teaspoons dried oregano
1.5 teaspoons dried basil
1⁄2 teaspoon ground black pepper
1 teaspoon kosher salt
1 (14.5-ounce) can crushed tomatoes
1 (14.5-ounce) can tomato sauce
2 small cans V-8 juice
½ small can tomato paste
1 lb elbow macaroni
In large pot over medium heat melt butter. Add onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Stir in garlic for about 1 minute. Stir in ground beef and cook, stirring and breaking up meat chunks with a spoon. Cook until meat is done, about 7 minutes until no longer pink. Add herbs, pepper flakes and pepper over the meat mixture, add salt to taste, and stir until well mixed.
Add crushed tomatoes, tomato sauce, tomato paste and V8 juice. Simmer gently while you prepare the pasta.
Bring a large pot of salted water to boil over high heat. Add macaroni and cook until al dente, stirring occasionally. Drain the macaroni and add to the Chop Suey. Serve hot.
MAINE RECIPES > MAINE DISHES > MAINE-STYLE AMERICAN CHOP SUEY
COURTESY OF GAYWEDDINGSINMAINE.COM
This is an old family recipe. Maine families love it. It's quick and easy. This hearty classic is eaten everywhere in the state where comfort and ease are appreciated. American Chop Suey is an easy, forgiving and flexible dish, making it one of those meals most of us grew up with, from the kitchen table to the school cafeteria to the paper plate at the church or neighborhood potluck supper. When cold weather hits Maine and spring is months away, it’s this comfort food classic that warm us up.