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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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. 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 1/2 ounce) can red beans, drained |
1 tablespoon chili powder |
shredded parmesan cheese, to taste |
1 lb spaghetti, cooked according to package directions |
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!
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