I will use a squirt of ketchup as an ingredient in baked beans, and in some vegetable soups, that lean towards sweet and sour.
I might use it in a non Italian pasta sauce.
I rarely add ketchup as a condiment anymore. I did when I was younger.
My guess is the original didn’t have too many additions, probably spaghetti and ketchup from post-war provisions.
Way back before ingredient availability and foreign cuisine familiarity in India, mexican and italian food relied heavily on ketchup as a sauce / seasoning – some call it “ketchup mexican” (ie desi/Indian mexican), and it’s still wildly popular (even though the real deal has been available for a long time now). Like yoshoku dishes in japan.
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I know ketchup often adorns omurice.
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I’ve always put ketchup on chili as a condiment, but never in the cooking phase.
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I use most of my ketchup in this dish.
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I don’t think I’ve ever made baked beans from scratch.
I shall rectify that. Great idea. 
1/2 a cup seems like a lot.
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It’s a lot of beans. I make a smaller recipe, and sometimes use rinsed canned beans instead of cooking dry ones.
For my quick weeknight maple beans, I mix a couple tbsp maple syrup, a couple tbsp ketchup, a tablespoon of vinegar and a dash of Worcestershire, and a shake of ground ginger into saucepan. Add some drained rinsed canned beans, bring that to a simmer.
Does ketchup have its own thread yet? Sure seems like it could use one
Or we could add the side convo to one of these existing ones.
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Some classic Hong Kong Cafe (Cha Chaan Teng) foods:
Macaroni with ham in soup:
Baked Spaghetti with meat sauce:
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I like my chili on noodles Cincinnati style but not Cincinnati chili.
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