Grill, steam or boil the hot dogs. In the meantime, heat the Chili until hot throughout.
Place each hot dog in a bun, then top with a generous amount of the Chili, Bourbon-Bacon Slaw and yellow mustard.
In a stockpot or Dutch oven, combine the beef (do not brown first), chili powder, sugar, salt, pepper, garlic salt, tomato sauce, tomato paste, onion and 2 cups water. Mix until combined, then add the bay leaves. Bring to a simmer, lower the heat to medium low, cover and simmer for about 2 hours.
Stir in the vinegar and simmer another 30 minutes.
In a small bowl, combine the mayonnaise, brown sugar, bourbon, mustard, chili powder, garlic powder, salt, pepper and lime juice. Pour the dressing over the coleslaw mix in a large bowl and toss to coat. Cover and refrigerate at least 2 hours and up to 6 hours. Just before serving, stir in the bacon.