diced onion and shredded cheddar cheese,for topping
In a 5-quart slow cooker, combine chili and nacho cheese. Stir together well.
Place hot dogs into the chili mixture.
Make sure the chili mixture coats the hot dogs.
Cover and cook on low for 2-4 hours. Then switch the slow cooker to the "keep warm" setting.
Top hot dogs with diced onions and extra cheese.
If you don't like (or can't find nacho cheese sauce) just use a can of condensed cheddar cheese soup. Also, if you love beans in your hot dog chili, then use the chili with beans. This recipe makes enough chili for more than 8 hot dogs. I just went with 8 since that is what you get in one package. But realistically, you could add another 4 or 5 hot dogs to this recipe and have plenty.