Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook the Chili: In a large skillet over medium-high heat, brown the ground beef until no pink remains, breaking it up as it cooks (about 7 minutes). Drain off excess fat.
Simmer the Chili: Stir in tomato sauce, tomato paste, kidney beans, chili powder, garlic powder, onion powder, smoked paprika, salt, and black pepper. Reduce heat to medium and simmer for 10–15 minutes, stirring often, until thickened.
Assemble the Casserole: Spread the chili evenly in the prepared baking dish. Nestle hot dogs upright in the chili, leaving small gaps between each.
Add Cheese: Sprinkle shredded cheddar cheese over the top, allowing some hot dog tips to peek through.
Bake: Bake for 20–25 minutes, until the cheese is melted, bubbling, and lightly browned, and the hot dogs are slightly blistered.
Rest and Serve: Let the casserole rest for 5 minutes before slicing and serving.
Serving and Storage Tips
