In a large skillet, sauté the chopped onion over medium heat until translucent.
Add the sliced hot dogs to the skillet and cook until browned.
Stir in the drained kidney beans and chili beans.
Pour in the tomato sauce and stir well to combine.
Add chili powder, garlic powder, salt, and pepper.
Bring the mixture to a simmer and cook for about 10 minutes.
Stir occasionally to prevent sticking.
Once thickened, remove from heat and let cool slightly.
Serve the chili over hot dog buns or directly on hot dogs.
Top with shredded cheddar cheese and sliced green onions.