Slow-Braised Chili Cheese Dog with Crispy Bacon

Method

1. Preheat oven to 300°F (150°C). In a skillet, heat olive oil and cook bacon until crispy. Drain on paper towels and set aside.
2. In the same skillet, add beef hot dogs and cook over medium heat until slightly browned. Remove and set aside.
3. In a large oven-safe pot, combine diced tomatoes, ketchup, brown sugar, chili powder, cumin, paprika, garlic powder, onion powder, beef broth, and Worcestershire sauce. Stir to combine.
4. Place the browned hot dogs into the pot and cover. Bake for 30 minutes, allowing the chili to simmer and the flavors to meld.
5. After 30 minutes, remove the pot from the oven. Place hot dog buns on a baking sheet and top each with a hot dog, shredded cheese, and crispy bacon.
6. Return the baking sheet to the oven and bake for an additional 10 minutes until the cheese is melted and golden.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.