Recipe courtesy of Hillbilly Hot Dogs

Spank'n Bacon Hillbilly Harlot

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  • Level: Intermediate
  • Total: 50 min
  • Active: 30 min
  • Yield: 1 serving
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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
  1. Fry 5 slices bacon in a skillet. Remove and set aside.
  2. Dice all peppers and onion and saute in bacon grease until cooked down a bit. Then stir in tomatoes, chili sauce, rice, brown sugar, Worcestershire, black pepper, pepper flakes and 2 1/2 cups water. Cover and simmer over medium-low heat, stirring it every so often, until the rice is done, about 25 minutes. Crumble cooked bacon and reserve some for garnish, then stir the rest into the sauce.
  3. Heat oil in a deep-fryer to 350 degrees F.
  4. Wrap your weenie in remaining 2 slices raw bacon. Flash deep-fry 1 1/2 minutes, then cook on flat top until bacon is crisp and weenie is plumped. Toast the top of the hot dog bun. Put weenie in the bun, then top with sauce. Sprinkle with remaining bacon bits.