Chicago-style hot dogs are a time-honored combination of bold, balanced flavors. Don’t change the formula: an all-beef hot dog topped with yellow mustard, sliced tomatoes, a dill pickle spear, diced white onion, neon-green relish, sport peppers, and a dusting of celery salt. Set up a make-your-own Chicago dog station and you’ll be the best host or hostess ever!
Some things you simply don’t mess with.
I avoid getting stung by bees, so when they come near I give them space. The same goes for your hairstylist—be kind and tip well. And don’t argue with your mom; she tends to know what she’s talking about. In the same spirit, don’t tamper with a Chicago-style hot dog. Its list of toppings may look like a lot, but each element plays a role.
No ketchup, radioactive green relish…all the ingredients are in perfect harmony.
They look like perfectly wrapped little packages, ready to be delivered to your mouth.
Ingredients (Makes 2)
2 all-beef Vienna hot dogs
2 poppy seed buns
2 tablespoons yellow mustard
½ tomato, sliced into four wedges
1 tablespoon Chicago-style relish
1 tablespoon white onion, diced
8 sport peppers
¼ teaspoon celery salt
2 large dill pickle spears
The traditional Chicago hot dog is boiled, but if you’d rather not heat a pot of water you can grill them instead. Grilling works well and gives the dogs a nice char.
Either boil the hot dogs or grill them over medium heat until heated through and slightly crisped at the edges.
Place each cooked dog in a poppy seed bun. Top with yellow mustard, two tomato wedges, a scattering of diced white onion, a spoonful of neon-green relish, four sport peppers, and a light dusting of celery salt. Serve each hot dog with a dill pickle spear on the side.
I hope you get a chance to taste and enjoy this Chicago classic. For an easy, crowd-pleasing side, try a creamy macaroni and cheese—leftover hot dog pieces even make a fun addition mixed into mac and cheese.
