American Chop Suey is a purely American dish since it has nothing to do with Chinese food, and everything to do with comfort food. Typically the dish is cooked in one pot on the stove, adaptable to tastes and ingredients on hand. Serious Eats has a fantastic run down of the history of American Chop Suey, including its origin in the “1916 Manual for Army Cooks.”
While my version lacks green peppers and onions (thanks to my kids) and no pasta because we’ve cut back on eating pasta, I will continue to call it American Chop Suey. This is a fantastic “bottom of the fridge” recipe, perfect for those little bits of cooked vegetables lurking in dark spots in your fridge. I served mine over rice since my husband and I don’t eat pasta. The traditional dish calls for pasta being cooked in the pot with the rest of the ingredients.
- 2 lbs. ground beef
- 1 28 oz can diced tomatoes
- 1½ T Worcestershire Sauce
- 1 T Onion Powder
- 1 T Chili Powder
- 1 T Paprika
- 1 cup Roasted Corn
- Brown the ground beef in a large pot, and drain the fat off the ground beef.
- Put the ground beef and remaining ingredients back into the large pot. Bring to a boil and turn down to a simmer. Simmer for about 20 minutes.
- Serve over cooked pasta or rice. The ground beef mixture can be frozen for another meal.