St. Louis Slinger

To prepare chili: Heat oil in a large pot over medium-high heat. Add turkey and cook, stirring often and breaking up with a spoon, until no longer pink, about 5 minutes. Stir in onion and cook, stirring often, for 3 minutes. Add garlic and continue cooking, stirring often, until the onion is tender, about 2 minutes more. Add tomatoes and their juice, water, chili powder, cocoa, cumin, 3/4 teaspoon salt, pepper and crushed red pepper. Bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Keep warm over low heat while assembling the slingers. (Makes about 6 cups of chili; refrigerate leftovers for up to 5 days or freeze for up to 6 months.)

To prepare Slingers: Meanwhile, preheat oven to 400 degrees F.

Rinse potatoes in cold water and thoroughly pat dry with a clean towel. Toss on a large baking sheet with oil, salt and pepper, then spread into a single layer. Roast until well-browned on the bottom, about 20 minutes. Stir and turn the potatoes; roast until brown and crispy, 10 to 15 minutes more.

Meanwhile, cook bacon in a large nonstick skillet over medium heat until crispy; drain on a paper towel-lined plate. Wipe out the pan.

When the potatoes are done, coat the skillet with cooking spray and place over medium heat. Crack eggs into the skillet. Reduce heat to medium-low and cook 5 to 7 minutes for a soft-set yolk. Divide the potatoes among 4 plates; top each portion with bacon, a fried egg and 1/2 cup of the chili.