In a medium pot, brown the ground bison over medium-high heat (about 5 minutes). Be sure to break up any large clumps of meat.
In a small bowl combine all of the dry ingredients, from cumin to salt on the recipe list.
Add the sriracha, garlic, onions, can of tomatoes, tomato paste and seasoning mixture to the bison and mix until well-combined.
Reduce the heat to medium-low and let simmer for 30 minutes.
Grill the hot dogs or sauté in a skillet until cooked (about 5 minutes) and toast the buns.
Place one hot dog in each bun and top with chili and cheese before serving.