> 3 oz block cheddar cheese
> 1 1/2 (15 oz) cans canned chili with beans
> 1 (4 oz) can diced green chilies
> 8 beef hot dogs
> 8 hot dog buns
> Diced red onion
> Sliced jalapenos
> Shredded lettuce
Cut the cheese into 1-inch cubes. In a large bowl, stir together the chili with beans, green chilies, and cheese cubes.
To a 4- to 5-qt slow cooker bowl, add the hot dogs in a single layer and top with chili-cheese mixture. Cover and cook on low 3–4 hours or on high 1–2 hours. Serve in buns and add toppings, as desired.