Meanwhile, in Colorado, it’s 70 degrees and not a cloud in the sky. A perfect fall day! Until tomorrow! Wawa. Four to six inches of snow is expected along with our first freeze warning of the year. Can’t wait. Total lie. I was hoping that it would hold off until November. The weather people in charge are usually wrong, so let us hope for them to keep with their trends! Lol!
This week after the horrific and tragic event that occurred in Las Vegas last week, I thought that a good old comfort food recipe was in order. I was so saddened by all the lives lost due to a lunatic and his cruel, selfish actions. I am in such disbelief with how he committed such a horrific act in a place where there is a camera every five feet. I’m sure that a lot will come out about this and because of him, all our lives will change. Secretly, I wish that we could all back to a simpler time. A time when we only had to worry about what to make for dinner. A time when we weren’t having to say prayers for people who lost theirs lives to the hand of a madman. Truly tragic but we can all move on and remember, there is a whole lot more “good” in the world than bad. I choose to continue to believe that.
Anyway, American Chop Suey. Chili Mac, Beefaroni, American Goulash, whatever you may call it in your world is an underrated and often forgotten comfort food. I remember eating it as a kid and quite honestly forgot about it until a friend mentioned it to me a few months back. This week I was craving such a meal and American Chop Suey certainly fits the bill. It’s perfect because it’s satisfying and filled with all kinds of vegetables, ground beef, and pasta! I probably add more vegetables then what is normally used and I substitute poblano chilies for green peppers because green peppers don’t like me! I love this newly added flavor though. It kind of makes it “more” American. A true melting pot of different regions of America! Ha! Right? It’s all good! This dish will make you happy as it did me! Bring American Chop Suey back to your table. I promise it’s good for the soul!
PS. Check out my pictures! I got some really nice shots out and about town this week! Colorado is spectacular in the fall!
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 pounds ground beef, 80/20 blend
- 1 cup chopped onions
- 1 cup chopped poblano chilies
- 8 ounces mushrooms, coarsely chopped
- 1 tablespoon minced garlic
- 1 teaspoon paprika
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- pinch of red pepper flakes
- 2 bay leaves
- 1 28-ounce can fire roasted tomatoes
- 1 14.5-ounce can tomato sauce
- 1 pound elbow macaroni
- ¼ cup chopped fresh parsley
- Parmesan cheese
- Cook the pasta 2 minutes less than package directions. Make sure to salt the water! Drain and set aside.
- In a large stockpot, melt the butter with the olive oil over medium heat. Add the meat and cook until almost browned. Add the onions, chile, garlic, mushrooms, salt, pepper, paprika, Italian seasoning, chili flake and bay leaves. Cook until the vegetables become soft, about 10 minutes.
- Place the tomatoes in a blender and blend until smooth. Add the blended tomatoes and the sauce to the vegetable, meat mixture and stir well.
- Simmer covered over low heat for ½ hour. Add the cooked pasta and the parsley to the sauce. Continue to cook for another 5 minutes.
- Serve with parmesan cheese.