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Deep-Fried Bacon-Wrapped Chili Dog Recipe

Our bacon-wrapped chili dogs are so tasty that you will want to make them more often than you should. Make this recipe for all occasions, but they are perfect for game day parties.
5 from 1 vote
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Course: Appetizer, Main Course
Cuisine: American
Keyword: deep fried, hotdogs
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8 Servings


  • Deep Fryer or Pan for frying
  • food thermometer
  • Cooling Rack


  • 8 Hot Dogs
  • 8 Slices Bacon
  • 16 Toothpicks
  • 8 Hot Dog Buns Brioche


  • 1 Pd Ground Beef 80/20
  • 2 Garlic Cloves Minced
  • 4 Oz Onion Minced
  • 1 Tsp Ground Cumin
  • 2 Tsp Ancho Chili Powder
  • 2 Tbsp Tomato Paste
  • 1 Tbsp Prepared Mustard
  • 1/2 Tsp Salt
  • 2 1/4 Cups Chicken Broth
  • 1 Tbsp Cornstarch


  • Start by browning the ground beef in a large pot until it is no longer pink.
  • Add the minced onion and garlic to the same pot and cook for 3-4 minutes or until translucent. Then add the cumin, chili powder, tomato paste, mustard, salt, and broth. Stir until combined. Cook uncovered for 30 minutes on medium-low heat. Stir occasionally.
  • Take about ¼ cup of the liquid from the chili and mix in the cornstarch until dissolved. Add it to the pot and cook for 1 min. Add salt to taste. 
  • Cut three diagonal slits on each hotdog. Be careful not to cut all the way through. (This prevents the hotdogs from bursting open in the oil) Take a slice of bacon, tightly wrap it around the hotdog, and secure both ends with a toothpick.
  • Use a deep pot or dutch oven filled with 2 inches of oil (about 4 cups). Preheat the oil to 350 degrees and fry the hotdogs for 3-5 minutes or until bacon is golden brown. Return the oil to 350-before each new batch.
  • Place the hotdogs in the warm bun and top with chili and your favorite toppings.


  • Take the bacon out of the fridge at least 5 minutes before you begin to wrap the hotdogs. It’s easier to cover the whole hotdog when the bacon isn’t super cold. 
  • To heat, the buns place them on a microwave-safe plate. Wet a paper towel and ring out any excess water, and lay it over the buns. Microwave for 15 seconds for perfectly warm and soft buns.
  • You can adjust the thickness by adding more or less cornstarch. 
  • Chili will last in the fridge for 3-4 days in an airtight container or freeze up to 3 months.
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