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1
In a very large skillet (or a stove-top safe roasting pan over two burners) cook the bacon strips over medium heat, stirring frequently, until deeply colored and crispy.
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2
Use a slotted spoon to transfer the crisp bacon to a paper towel lined plate.
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3
Cover the plate with foil and set aside.
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4
Drain most of the fat from the pan, leaving about 1 Tablespoon, and return the pan to medium heat.
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5
(If using the optional onions, add them to the pan now.)
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6
Break up the ground beef into the pan.
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7
Cook the beef, stirring and breaking up large clumps of the beef, until the beef is browned and no longer pink in the center.
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8
If necessary (if there is a lot of liquid or fat remaining after browning the beef), drain the beef in a colander, wipe the additional fat from the pan, and return the drained beef to the pan.
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9
Lower the heat on the pan to medium low and into the beef/onion mixture, add the ketchup, sugar, cider vinegar, mustard, garlic, salt and red pepper flakes to the beef mixture.
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10
Stir to evenly coat and cook until the sauce coats all the beef and is hot.
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11
Add the reserved bacon and shredded cheese and stir until the cheese is completely melted and the bacon is evenly distributed.
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12
Taste and add black pepper to your liking.
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13
Divide the beef mixture into heat-safe containers with tight fitting lids.
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14
I usually divide the starter into 3 cup portions.
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15
Cool quickly (by resting in a bowl with ice water halfway up the sides of the containers.)
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16
The beef mixture will be good in the refrigerator for four days or in the freezer for up to four months.
