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.