6 slices bacon
In a 12-inch skillet, cook the bacon until crisp. Remove the bacon to paper towels to drain, but leave the grease in the skillet. Crumble the bacon and set aside.
In the reserved bacon grease, cook the onion and green pepper until limp, about 5 minutes. Add the cabbage and cook until limp but not soft, 3 to 5 minutes. Add the chili powder and salt to taste. Add the tomatoes and simmer until just heated through. The slaw should be slightly crisp. Adjust seasoning and sprinkle the crumbled bacon over the top.