Fry bacon in a Dutch oven over medium heat until crisp, 5 to 8 minutes. Transfer to paper towels to drain. Increase the heat to high. Add the beef cubes in small batches to the pot and cook, stirring until well browned on all sides. Using a slotted spoon, transfer the beef to a bowl.
Reduce the heat to medium, add the onions to the remaining bacon drippings and saute until lightly browned, about 8 minutes. Add the spices and cook, stirring often, for 1 minute. Crumble in the bacon, add tomato puree, beef broth and browned meat.
Decrease the heat to low, cover partly and simmer for 2 hours, until the meat is very tender. If needed add 1/2 cup room temperature water to maintain a good chili consistency. Chili Con Carne can be made ahead and reheated as needed.
Put vegetables into a large mixing bowl; set aside. Combine vinegar, lime juice, cilantro, sugar and spices in a mixing bowl. Whisk in the oil until fully incorporated. Add the vinegar/oil mixture to the vegetables and mix together. Put the coleslaw in the refrigerator until ready to use. Can keep up to 2 days.
Add hot dogs to saucepan of boiling water. Return to boil; cover. Remove from heat; let stand 7 minutes or until heated through.
CHILI CON CARNE HAUTE DOG ASSEMBLY:
Place haute dog in bun, add #16 scoop Chili Con Carne, #30 scoop Jicama Coleslaw, 1/2 ounce (#30 scoop) smoked cheddar, and #30 scoop crushed corn chips. Garnish with fresh cilantro.