![]() ![]() Have 8 ounces of shell and 8 ounces elbow pasta? There’s your pound of pasta. Swap in BBQ sauce in place of the tomato sauce. I’ve made batches of this substituting Ro-Tel for the diced tomatoes to give it a spicier kick. Don’t have red peppers but have poblano – use those. This is a recipe that works well with whatever is in the fridge. I omit the traditional meat as I tend to cook mostly vegetarian, but that should not stop you from going carnivore (see note below). While there is a recipe below, it should be considered a basic outline. The one defining factor is it’s a hodgepodge of ingredients in a single skillet (though I cook the pasta separately). Each region has a slight variation on the base of pasta, ground beef, and tomato sauce. It’s also known as Chili Mac or Skillet Mac. “Chop Suey” is more New England as it once used rice instead of pasta. The name depends on what region of the country you encounter the dish. What I grew up being comforted by was American Goulash or American Chop Suey. What I received was not a bowl of lightly sauced pasta, but a rich paprika beef stew that was equally delicious but unexpected. Spotting goulash on the menu made me nostalgic for that childhood dish. I would discover that a few years after leaving home when eating at a Hungarian restaurant in Detroit. It also had nothing to do with actual Hungarian Goulash. Often, it was served with “garlic bread” made by broiling burger buns spread with margarine and garlic powder. Growing up in the Midwest, I remember a regular dinner of what my mother called “goulash.” It was elbow pasta, ground beef, and a lightly seasoned tomato sauce with onion and celery. So, I went with a little light dinner music with a focus on a classic midwest high school band instrument. Yes, the obvious choice is System Of A Down’s “Chop Suey” but I just can’t stand their particular brand of mosh pit metal. I landed in this Louis Armstrong track looking for a theme song with “chop suey” in the title. I acknowledge his place in history, but, if I’m going to listen to hot jazz era artists, I prefer Slim Gaillard or Cab Calloway. I know this might be musical heresy, but I’m honestly not that big of a Louis Armstrong fan. ![]() Listen to the More Recipes About Music & Food Spotify Playlist Theme song by Louis Armstrong & His Hot Five “Cornet Chop Suey” from The Complete Hot Five Recordings (Maestro, a little hot jazz dinner music if you please…) ![]()
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