Preheat the oven to 400. Place a pan of water in the oven on the lowest rack.
Cut 2 large sheets of foil and place 4 buns with 4 hot dogs in each packet. Fold closed and pop in the oven, on the middle rack over top of the pan of water, for 15 minutes.
Meanwhile, on the stove top in a medium sized pot heat the olive oil over medium heat. Sauté the onions for 5 minutes. Add the ground beef and crumble while cooking through. If there is excess grease, drain off before moving on.Pour in the green chilies and tomato sauce, add all the spices and seasonings. Give it a good stir to combine. Warm through for 2 minutes.Remove from heat.
Carefully open the oven (it will be full of hot steam!!). Pull out the packets.Open the tops of each pouch. Pour the chili over each hot dog and top with the shredded cheese. Pop back in the oven, uncovered, for another 3-4 minutes, until the cheese is melted.
Serve with a buffet of optional toppings!
The Chili can be made ahead! Keep in the fridge for up to 4 days. Keep in the freezer for up to 3 months.Topping Ideas:
pickled or fresh jalapenos
mustard, ketchup, mayo
diced red or white onion, or green onions
diced dill or sweet pickles
crumbled crispy bacon
Feeding a Crowd: This recipe is EASILY doubled or tripled!