Yield: Dinner for 4-6
1 lbs bacon, chopped
2 whole onions, chopped
1 head garlic, separated peeled and sliced
2 chopped red peppers
3-5 heaping spoonfuls chili powder
2 lbs ground beef
2 28 oz cans whole tomatoes
1 19 oz can black beans
1 19 oz can kidney beans
Salt and Pepper
Heat a large pot over medium-high heat and add bacon. Add a splash of water and let the bacon render it’s fat. As the water evaporates, the bacon will brown. Pour off excess fat and add the onions, garlic and peppers. Cook until they are softened and just beginning to caramelize. Add chili powder and ground beef and stir well, chopping the beef up with a wooden spoon. Add tomatoes and beans and season with salt and pepper. Simmer for an hour. If you have a chance, make this a day in advance and reheat when needed. The flavours will brighten and meld as it rests overnight.
One of the best ways to add flavour to any ingredient is to roast it, especially the humble potato. That simple twist elevates this classic salad into something memorable. Add in the sharp flavours of capers, mustard and vinegar, and you’ll have a new family classic.
This time-honoured meal-in-a-pan is a wonderfully tasty way to show off your favourite potatoes any time of the day. Toss in some crisp bacon, crack in a few eggs and you’re ready to fill Half Your Plate with breakfast, lunch or dinner. Next level? For a full plate of flavour just top with a few handfuls of your favourite simple salad!