Chicago Style Hot Dog Recipe
This Chicago style hot dog recipe is the best way to enjoy an iconic hot dog at home! This is the perfect hot dog to add to your next back yard bbq or hot dog bar.
Servings: 6
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Ingredients
- 6 all beef hot dogs
- 6 hot dog buns
- Small white onion diced
- Large ripe tomato sliced
- Dill pickle spears sliced
- Pickled jalapeno peppers
- Green pickle relish
- Yellow mustard
- Celery salt
Instructions
- Prepare all of the toppings.
- Remove the dogs from the wrapper or natural casing. Place the hot dogs in boiling hot water until cooked.
- Use a pair of tongs to place the dogs into a bun.
- Layer half slices of tomato to one side of each hot dog and pickle spears to the other.
- Top with bright green relish, diced onion, jalapenos, mustard and a dash of celery salt.
Notes
- Leftover hot dogs may be stored in an airtight container for up to one week in the fridge. You can microwave hot dogs to reheat them for later.
- Brush your buns with melted butter and sprinkle with poppy seeds to DIY the real Chicago vibe.
- If you can’t find sport peppers, pickled jalapeños or banana peppers work great.
- Keep your toppings cool and your buns warm for that classic street cart contrast.
- Slice your tomato wedges thin so they tuck into the bun without toppling the toppings.
- Don’t even think about ketchup. It’s basically a felony in Chicago.
- Let guests build their own at a hot dog bar—it’s fun and everyone gets their perfect dog.
- Always apply celery salt last for maximum flavor impact.
- Wrap finished dogs in foil for a few minutes to steam the bun and meld the flavors.