📝 About This Recipe
Born from the Great Depression as a 'depression sandwich,' the Chicago-Style Hot Dog is a culinary masterpiece of color, texture, and specific regional ingredients. This 'dragged through the garden' icon features a snap-worthy all-beef frankfurter nestled in a steamed poppy seed bun, topped with a precise array of seven specific condiments. It is a savory, tangy, and slightly spicy symphony that famously—and strictly—forbids the use of ketchup.
🥗 Ingredients
The Foundation
- 4 pieces All-beef hot dogs (natural casing for that signature 'snap' (Vienna Beef brand preferred))
- 4 pieces Poppy seed hot dog buns (must be fresh and soft)
The Seven Sacred Toppings
- 4 tablespoons Yellow mustard (classic bright yellow, never dijon)
- 4 tablespoons Sweet neon green pickle relish (specifically the artificially bright green variety)
- 1/2 cup White onion (finely diced)
- 1 medium Tomato (cut into thin half-moons or wedges)
- 4 pieces Dill pickle spears (cold and crunchy)
- 8-12 pieces Sport peppers (small, whole, pickled jarred peppers)
- 1 teaspoon Celery salt (for dusting at the end)
Cooking Liquid
- 4 cups Water (for simmering)
👨🍳 Instructions
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1
Fill a medium saucepan with water and bring it to a boil over high heat. Once boiling, reduce the heat to a low simmer (about 180°F to 190°F).
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2
Carefully place the all-beef hot dogs into the simmering water. Let them heat through for 5-7 minutes; do not let the water return to a rolling boil, as this can cause the casings to burst.
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3
While the hot dogs are simmering, prepare your steaming station for the buns. If you don't have a steamer basket, you can wrap the buns in a damp paper towel and microwave for 10-15 seconds, but a steam basket over the hot dog water for 1 minute is superior.
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4
Finely dice the white onion and slice the tomato into thin wedges. Ensure your pickle spears are chilled for a crisp temperature contrast.
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5
Remove a steamed poppy seed bun and place it on a serving plate. Use tongs to pull a hot dog from the water, shaking off any excess moisture.
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6
Nestle the hot dog into the warm bun. Now, follow the strict assembly order to ensure the 'garden' stays balanced.
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7
Apply a generous zigzag of yellow mustard directly onto the hot dog from end to end.
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8
Spoon the neon green relish along one side of the hot dog, followed by a sprinkle of the finely diced white onions over the top.
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9
Tuck two tomato wedges between the hot dog and the top of the bun on one side.
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10
Place one large dill pickle spear on the opposite side of the hot dog, wedged against the bun.
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11
Add 2 or 3 sport peppers on top of the dog—these provide the essential heat 'kick'.
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12
Finish with the 'defining touch': a light, even dusting of celery salt over the entire assembly.
💡 Chef's Tips
Never use ketchup; it is considered a culinary sin in Chicago as the sweetness masks the beef's flavor. Use natural casing hot dogs because the 'snap' when you bite into them is the hallmark of a quality Chicago dog. If you can't find neon green relish, you can add a drop of blue food coloring to standard sweet relish to achieve the authentic look. Steam your buns just before serving so they don't get soggy or tough from sitting too long. Make sure your tomato wedges are thin; you want them to add freshness without overwhelming the bite.
🍽️ Serving Suggestions
Serve with a side of hot, crispy thin-cut French fries seasoned with salt. A cold glass of local Chicago lager or a cream soda pairs perfectly with the salt and spice. Include a side of extra sport peppers for those who want more heat. Enjoy immediately while the bun and dog are hot and the vegetables are cold and crisp.