Step 1

Preheat oven to 350 degrees F. Spray or grease a 9 x 13 -inch baking dish.

Step 2

Place ground beef, onion, tomatoes, tomato sauce, kidney beans, thai chile pepper, chili powder, sugar, and salt in a 7-cup rice cooker and cook until unit switches to "warm." (If making on stovetop, add the ingredients previously mentioned to a large saucepan, bring to a boil, reduce heat, and simmer until juice is reduced by about 50 percent).

Step 3

Cut hot dogs in half crosswise. Make a slit on the top of each hot dog half and insert the cheese slices. Set aside.

Step 4

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.

Step 5

Place chili in baking pan. Top with biscuit-wrapped hot dogs, covering the top of the casserole. Sprinkle with one half of the shredded Cheddar cheese.

Step 6

Bake for 30 minutes, or until biscuits are brown and crusty on top. Add remaining half of the shredded cheese. Bake for an additional 5 to 10 minutes. Garnish with chopped green onion.