In a small bowl, stir together the mayonnaise, chipotle powder, and garlic. Place in the fridge until ready to serve.
Cook the hot dogs on the grill or in a hot skillet until warmed through and the skin is slightly blistered. Remove from the skillet and keep warm.
Heat the chili according to the package directions. Keep warm.
Take 3 of the Hawaiian rolls from the package making sure they stay attached. Spread the softened butter along the two outer sides of the rolls. (see note)
Place the rolls in a large skillet over medium heat butter side down. Toast until golden brown, flip and toast the other side. (I like to cook two hot dog "buns" at a time so the pan's not crowded and they toast evenly.)
Grab a "bun" toasted side up, and cut through the rolls about ¾ of the way. Add 2 slices of white American cheese to cover the inside of the bun. Add a hot dog and then top with the chili. Drizzle some chipotle aioli on top followed by some crispy fried onions. Serve immediately.
Notes
The Hawaiian rolls tend to come come apart easily so be very gentle when working with them so they don’t fall apart. You can also add the butter directly to the pan instead of spreading it over the rolls, if you prefer.
You can use homemade or store-bought chili for this recipe.