- Level: Intermediate
- Yield: 1 serving
- Total: 50 min
- Active: 30 min
Ingredients
- 7 slices bacon
- 1 orange bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1 white onion
- One 1-pound can diced tomatoes
- One 12-ounce bottle chili sauce
- 3/4 cup uncooked rice
- 2 tablespoons dark brown sugar
- 2 tablespoons Worcestershire sauce
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- Canola oil, for frying
- 1 all-beef weenie
- 1 hot dog bun
Special equipment:
- a deep-fryer
Instructions
- Fry 5 slices of bacon in a skillet until crispy. Remove and set aside.
- Dice all peppers and onion, then saut in the bacon grease until softened and fragrant. Stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire sauce, black pepper, pepper flakes, and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring occasionally, until the rice is tender, about 25 minutes. Crumble the cooked bacon, reserving some for garnish, and stir the rest into the sauce for extra smoky flavor.
- Heat oil in a deep-fryer to 350F.
- Wrap the weenie in the remaining 2 slices of raw bacon. Deep-fry for 1 1/2 minutes until golden, then finish on a flat top until the bacon crisps up and the weenie plumps perfectly. Toast the hot dog bun. Nestle the weenie in the bun, heap on the hearty sauce, and sprinkle with reserved bacon bits for that irresistible crunch.
Fire up your fryer and dive into this bold Hillbilly Hot Dogs-inspired creationwhere smoky bacon, vibrant peppers, and a spicy sauce transform a simple weenie into an epic, crave-worthy bite that'll have you cooking up seconds!
Recipe courtesy of Hillbilly Hot Dogs, Lesage, WV. Provided by a chef; not tested for home use.
