For the chili hot dogs, cut bacon into even cubes. Fry in a heavy saucepan until crispy, lift out with a slotted spoon and drain on paper towels. Cut open chili peppers, remove seeds and chop finely. Fry in bacon grease until fragrant.Set bacon cubes and chilies aside in a bowl.
Fry minced meat with a little olive oil until brown and season with salt and pepper. Then set aside as well.
Pour heated soup over the bacon cubes and chilies and allow to infuse for a few minutes.
Peel and quarter the onion. In an ovenproof dish, drizzle olive oil over onions and garlic, sprinkle with 1/2 teaspoon each salt and pepper, mix and place under broiler in oven. Let grill over for a few minutes until onions are well toasted. Then allow to cool.
Remove the garlic peel and puree in the kitchen machine together with the grilled onions and the tomato juice. Add soup with bacon cubes and chilies and blend again.
Add the puree to the minced meat and mix well.
Now simmer the puree at low heat, stirring occasionally, for about 2 hours and let it reduce. Finally, season to taste with salt and freshly ground pepper.
Steam the sausages in hot water until done. Peel and finely chop the onion. Cut open the hot-dog-labels, put in the sausages, pour the chili puree over them and sprinkle with onions.
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