By Paula Deen
- Prep time: 10 minutes
- Cook time: 10 minutes
- Servings: 10
- 4 tablespoons chili powder
- 1 medium chopped green bell pepper
- 1 large chopped onion
- 6 slices bacon
- 1 large head shredded green cabbage
- 1 (10 oz) can diced small tomatoes and green chilies
- kosher salt
In a large skillet, cook bacon until crisp. Remove to paper towels to drain. Crumble bacon and set aside.
In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes. Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes. Add chili powder and salt, to taste. Add tomatoes and simmer just until warmed through. Slaw should be slightly crisp. Adjust seasonings. Serve quickly with crumbled bacon.