CHEESY CHEESY CHILI DOG CASSEROLE

CHEESY CHEESY CHILI DOG CASSEROLE Quickie Chili: ½ lb lean ground beef, browned and drained ½ cup chopped onion 1 small can (8 oz) tomato sauce 1 can (15 oz) kidney beans, drained and rinsed thai chile pepper (or hot pepper of your choice, I used one small pepper) 1 can (10 oz) tomatoes with green chiles (like Rotel) 1½ tsp chili powder 2 tsp sugar 1 tsp salt For the casserole: 2 packages extra-large refrigerated biscuits (like Grands) 1 lb hot dogs 2 cups shredded sharp cheddar cheese ¼ cup chopped onion 16¼-inch pieces of sharp cheddar cheese* 2 green onions (scallions) chopped for garnish Place all chili ingredients in a 7-cup rice cooker and cook until unit switches to "warm." For stovetop, add all chili ingredients to a large saucepan, bring to a boil, reduce heat and simmer until juice is reduced by about 50 percent. To assemble the casserole: Cut slices of cheddar cheese off a block of cheddar. Cut hot dogs in half crosswise (you will have 2 hot dog pieces, so you have 2 WHOLE sections of franks). Make a slit on the top of each hot dog half and insert the cheese slices. Set aside. Open biscuit rolls. Flatten each biscuit slightly. Place a cheese-stuffed hot dog portion in each biscuit and about a teaspoon of chopped onion. Bring ends of biscuit up around hot dog and seal. Set aside. Preheat oven to 350 degrees F. Spray or grease a 13 x 9 -inch baking dish. Place chili in baking pan. Top with biscuit-wrapped hot dogs. Sprinkle with one half of the shredded cheddar cheese. Bake at 350 degrees F for 30 minutes, or until biscuits are brown and crusty on top. Add remaining half of the shredded cheese. Bake for an additional 5-10 minutes. Garnish with chopped green onion