I'll throw in my favorite. This is Cuban peasant food. It is known as 'picadillo'.
Start with a sofrito, common to Italian cooking also. Chop up three medium onions, 2 green peppers, a bundle of garlic, a can or two of diced tomatoes with juice, 8oz. tomato sauce, chopped green olives with piemento, maybe one chopped jalepeno and sautee in olive oil in large frying pan. Tomatoes that are getting soft in the fridge are great for this also. You can buy chopped tomatoes with jalepenos mixed in already.
At the same time you can be browning 2lbs ground meat, or turkey, or venison. I prefer venison because I'm lazy and there is no grease left to drain. While cooking and turning the meat and breaking it up I'll add garlic powder, pepper, and salt. Add incremently and taste as you go until you like it. If you use jalepeno above leave the pepper out here.
I'll use a pot for the ground meat to avoid spilling on the stove. Once the meat is cooked add the sofrito which should be cooked down just starting to get mushy. Mix all together. You may need to add a small amount of water so you can cook it just at the point of pre-boil for another thirty min. I use the tomatoe cans to add water so I can get that stuff stuck to the sides.You don't want this to be soupy but more like stewish.
Traditionally the dish is served over white rice, hence why you want a stewish consistency. It's great alone also.
Note: Some people add raisens to the sofrito for a sweeter taste.
Some folks also fry up little cubes of potatoes to a crispy state and add to the final dish.
With the rice it is very filling and goes a long way.