1 packages hot dogs (1 pound)
2 can chili without beans s (15 ounces each)
1 can condensed cheddar cheese soup — undiluted
1 can chopped green chilies
10 hot dog buns — split
1 medium onion — chopped
2 cups corn chips — coarsely crushed
1 cups cheddar cheese shredded (4 ounces)

Place hot dogs in a 3-qt.slow cooker. In a large bowl, combine the
chili, soup and green chilies; pour over hot dogs. Cover and cook on
low for 4-5 hours. Serve hot dogs in buns; top with chili mixture,
onion, corn chips and cheese.

Yield: 10 servings.