Cut the pita bread in half and pry open pockets so you can fill them easily. Set aside.
Place chili in a medium saucepan over medium heat for 10-12 minutes until bubbly and heated through.
Meanwhile, in a cast-iron or other heavy-bottomed skillet, cook hot dog pieces over high heat, turning regularly, until lightly browned and heated through, about 5 minutes.
Place hot dog pieces and a scoop of chili into each pita pocket and top with a sprinkle of cheese.
