Place your ground beef into a cold saucepan then set it over medium-low heat (about 4 on a 10-dial). Pour in the water and tomato paste before the meat warms up. Use a stiff wire whisk to break the meat into tiny uniform granules for exactly 8 to 10 minutes. You'll see the liquid turn into a bubbly reddish-brown broth and the meat will soften into a very fine consistent texture. The raw metallic smell of tomato paste will completely vanish. (I tried using a wooden spoon the first time, the chili stayed in large chunky lumps. A whisk is the ultimate tool for that smooth stadium-style consistency.) Miss this delicate window and the proteins will seize up into hard nuggets that ruin the smooth sauce. Cook gently on low heat, the slow breakdown creates the perfect texture for spooning over buns later.

Lay out 4 all-beef franks on a clean wooden cutting board. Take one strip of standard-cut bacon and wrap it tightly around each link in a spiral pattern. Secure both loose ends with wooden toothpicks so the bacon stays pinned during cooking. The pale pink bacon should tightly hug the reddish-brown sausage with slight overlaps. You'll smell the smoky pork fat immediately. (My first batch uncoiled in the pan because I skipped the toothpicks. Pinned ends are an absolute must.) Skip the toothpicks and the bacon slips off the link completely while searing. Wrap tightly in a spiral, the tight contact ensures the fat renders evenly without creating greasy pockets.

Place the wrapped franks into a cold 10-inch round cast-iron skillet. Turn the burner to medium heat and cook for 12 to 15 minutes. Roll the links precisely 90 degrees every 3 minutes using metal tongs to brown every surface. You'll hear a loud crackling sound as the fat renders out and the bacon shrinks. The edges turn deep golden and a thin crispy crust forms on the surface of the pork. The links will look slightly blistered. Go past 15 minutes and the sausage casing splits wide open which lets all the savory juices escape into the pan. Cook over medium heat, steady heat crisps the bacon completely before the sausage center overcooks.

Open your top-split sausage buns and place one hot dog inside each. For the classic chili style, spoon 3 tablespoons of hot beef chili directly down the center. For the Chicago style, layer on yellow mustard, neon-green sweet pickle relish, chopped white onions, tomato wedges, a dill pickle spear, and a pinch of celery salt. The buns will gently yield under the weight of the fillings. The bright green relish contrasts sharply against the rich red tomatoes and yellow mustard streams. You'll smell the sharp tang of vinegar and sweet onions. Assemble immediately while the links are piping hot, the ambient heat from the meat softens the bun inside without making it soggy.