Chili Chop Suey
Chili Chop Suey
This is a really cheap recipe I enjoy making when I feel down. It eats well, leftovers keep well for reheating later. You can substitute a homemade chilli for the canned chili of course, use about the same amount. This makes a LOT so it's good it keeps well!
Ingredients
- 1 Pound of Elbow Noodles.
- 1.5 pounds of Ground Beef
- Two Cans of Chilli. (I use Wolf Brand Home-style with Green Chile and Onions)
- One Good Sized Onion, diced into medium and small cubes.
- 5 sticks of Celery Chopped into smallish Pieces.
- Salt and Pepper to taste.
- A Good Sized Skillet or Wok. (I use a Wok!)
- A Saucepan to boil the noodles.
Instructions
Heat up your pan until it's hot enough to cook beef. Put the Ground Beef in the wok. Let it sizzle, break up the Beef like you would do for tacos. When it's halfway cooked, throw in your vegetables, the Onion and Celery, let it cook until the meat is well done/no longer pink. When It's done, put your two cans of Chilli into the beef and mix it up. You should have a very beefy chili sauce now. You can use three cans if you like a more liquid sauce.
If you want more vegetables, that's fine too. I usually use 1 and a half onions and more celery because I like the taste and snap of them in this recipe. I also like bigger chunks.
Boil your noodles according to package directions---to me, that's when the tips stop being a white and noodles have a bite to them. Don't let them boil so long they break apart into strips. Overcooked noodles aren't great for this recipe! We want the noodles to catch all that delicious chili, after all!
Strain the Noodles, and dump them into the wok. Mix it all together. Ta-dah! You have Chili Chop Suey! Leftovers can be refrigerated for later!
This recipe is sort of a 'chilized' take on 'American Chop Suey', a dish that uses tomato sauce instead of chili.
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