Place a large skillet (see note) over medium heat and cook the bacon until crispy, about 8 minutes. Remove the bacon to a paper towel-lined plate. Keep the bacon grease in the pan.
Add the onion to the bacon grease and saute until softened and translucent, about 5 minutes. Dice the bacon and add it back into the skillet with the onion.
Add the ketchup, brown sugar, barbeque sauce, crushed pineapple, Worcestershire sauce, ground mustard, and chili powder to the skillet. Stir and simmer for 5 minutes. Add the hot dogs and baked beans and stir to combine.
Transfer everything to a 9-inch x 13-inch baking dish. Cook for 1 hour until bubbling.
Remove from the oven and serve warm.
Notes
If you have a large, deep-sided oven-safe skillet you can use it for the whole recipe instead of transferring the beans to a baking dish.