Put the bacon in a non-stick frying pan and cook until fat is rendered. Add the beef, cook, stirring to break up lumps, until no longer pink. Add the onion, chilis and garlic, cook until fragrant and the onion bits start to soften.
Add the chopped tomatoes and pour in the Worcestershire sauce. Season with salt and paprika. Stir well, cover and cook for about 15 minutes or until the beef is done and the tomatoes are mushy.
For this recipe, I prefer my beef to be rather dry as too much liquid turns the fries soggy. During the last five minutes of cooking, I uncovered the pan and continued cooking the beef until quite dry. Then, I stirred in a tablespoonful of parsley.