Favorite Chili Mac

This is a meatless version from an old cookbook of mine called "The Healthful Chef" by E.N. Hetherington, M.D. It is the meal my son requests most; for him I use the ground beef option. It reminds me of SteaknShake's chil mac! Easy and delicious with a small salad and garlic bread or crackers.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  lb ground beef (optional)
• 2  large onions, diced
• 1  small green bell pepper, diced
• 2  tablespoons olive oil
• 1⁄2 cup catsup
• 1  cup tomato juice (optional)
• 2  beef bouillon cubes
• 1  tablespoon fresh oregano, chopped or 1  teaspoon dried oregano
• 1  teaspoon ground cumin
• 1 (15 1/2ounce) can  red beans, drained
• 1  tablespoon chili powder
•  shredded parmesan cheese, to taste
• 1  lb spaghetti, cooked according to package directions

• Sauce

• 2⁄3 cup catsup
• 1⁄3 cup Worcestershire sauce

Directions

1. If using meat, brown ground beef until no longer pink. Drain.
2. Add olive oil to skillet.
3. Saute the onions and bell pepper in olive oil until tender, about 3-5 minutes.
4. Add the remaining ingredients.
5. Simmer, uncovered, for 20 minutes, stirring occasionally.
6. Meanwhile, combine sauce ingredients.
7. To assemble each individual portions:
8. Place portion of cooked spaghetti on plate.
9. Top with portion of chili mac mixture.
10. Sprinkle with Parmesan cheese.
11. Top with 1/4 cup of the sauce.
12. Enjoy!