Spray 5-quart slow cooker with cooking spray.

In 12-inch skillet, cook bacon 12 to 14 minutes over medium heat, stirring occasionally, until crispy. Drain on paper towels.

Reserve 1/4 cup; cover and refrigerate until ready to serve.

Add remaining bacon to slow cooker.

Reserve 1 tablespoon drippings in skillet.

Add beef, bell pepper, onion and garlic. Increase heat to medium-high. Cook 6 to 9 minutes, stirring occasionally, until beef is thoroughly cooked; drain.

Add beef mixture to slow cooker; stir in remaining chili ingredients.

Cover; cook on High heat setting 3 to 4 hours or on Low heat setting 6 to 8 hours.

Place hot dogs on a grill heated to medium to medium-high heat. Heat thoroughly.

Place hot dogs in buns and top with chili.