Wednesday, May 4, 2011

American Chop Suey (aka Chili Mac)

  • 2 tablespoons Olive Oil
  • 1 large Onion, chopped
  • 2 Garlic Cloves
  • 1 small Green Bell Pepper, seeded and chopped
  • 1 pound Ground Beef or Turkey
  • 1/2 tsp. Salt
  • 1 teaspoon each Chili Powder, Cumin, Oregano and Pepper
  • 1 -2 teaspoons Ground Black Pepper
  • 1 teaspoon Oregano
  • 2 cans (14 oz.) diced or Stewed Tomatoes
  • 1 can (14 oz.) Tomato Sauce
  • 3 cups (1 box uncooked) Elbow Macaroni 

In a large pot, cook the pasta until al dente.

Heat the oil in a large skillet over medium heat.  Add the onion, garlic and bell pepper, stirring occasionally, until soft.
(I didn't have bell pepper on hand so I chopped up some peperoncini's, which my family is VERY fond of).

Add the ground meat and continue to cook until the meat is no longer pink.  Drain, if necessary.

Sprinkle the meat mixture with chili powder, cumin, oregano and pepper, add salt to taste, and mix well.

Add the canned tomatoes with their juices and the tomato sauce.  Simmer for about 20 minutes (or longer) so all the flavors melt together.

 Mix the the sauce into the macaroni.  Remove from heat and stir to coat pasta evenly. 

Garnish big bowlfuls with shredded cheese and chopped scallions (sorry no picture with scallions).   We used sharp cheddar.

Note:  Dish is even better the following day, when the ingredients have had time to mesh together.