Smokey and Spicy "Chile" over Pasta

I think I am channeling Rachel Ray on this recipe I invented of today. It definitely seems like her type of thing.
I used grass fed, free range ground beef available from my farmer's market. If you can get grass fed beef, do it. I just finished reading The Omnivore's Dilemma by Michael Pollan. The things they do to cows to mass produce beef and milk is horrible and not good for you. This beef is free of bad growth hormones. It has lots and lots of healthy Omega-3 fatty acids.

Ingredients:
5 pieces bacon, chopped
1 medium onion, chopped,
4 garlic cloves, chopped
1 lb ground beef
3/4 tsp chipotle powder
1 can green chiles
1 can tomato sauce or chopped tomatoes
shredded spicy cheese, to taste (I used habanero cheese! Monterey Jack with jalepeno would work)
handful chopped cilantro
3-4 green onions, chopped
1 lb pasta of choice (I used bucatini since I had it already but I think penne or shorter shapes might work even better)

Fill a large pot with water to cook the pasta bring to a boil.
While the pasta water is heating up, cook the bacon in a large pot until crisp.

Oh boy, bacon. This is free range pork bacon also!

Reserve on paper towels. Drain all but about 1 tablespoon of bacon grease out of the pot. Add in the onion and garlic, cook until softened. Add in the beef and chipotle powder, cook, and drain some of the fat off. (Unless you like to live dangerously).
Add in the green chiles. I think you could also add some bell pepper in here too, or some black beans.
Add in the can of tomatoe sauce or chopped tomatoes, a handful of shredded cheese and the bacon.

Mmm this is winter comfort food for sure.

Once the pasta is done, drain it. Serve in bowls with the chile beef mixture, topped with some more cheese, cilantro, and green onion.

Here are all the toppings!
My husband really enjoyed this.