Entree: United States – Illinois, Midwestern United States – Chicago-Style Hot Dog

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 4 all-beef frankfurters, approx. 4 oz (113 g) each
- 4 poppy seed hot dog buns
- 2–3 tbsp (30–45 ml) yellow mustard
- 1/2 cup (80 g) white onion, finely chopped
- 1/4 cup (60 ml) bright green sweet pickle relish (neon/Chicago-style)
- 4 dill pickle spears
- 8 thin tomato slices (from 1 large tomato) — 2 slices per hot dog
- 8–12 pickled sport peppers (approx. 2–3 per hot dog)
- Celery salt, for sprinkling (dash per hot dog)
- 1 cup (240 ml) water (for steaming or simmering)

Instructions

Short Description:
A classic Chicago-Style Hot Dog is an all-beef frankfurter served in a poppy seed bun and piled with traditional toppings: yellow mustard, chopped onions, neon green relish, a dill pickle spear, tomato slices, pickled sport peppers, and a sprinkle of celery salt. This assembly is served hot and eaten without ketchup.

Regional Notes:
This is the authentic Chicago version: an all-beef frank on a poppy seed bun with bright green sweet relish and pickled sport peppers; ketchup is intentionally omitted. The method emphasizes a steamed or gently simmered frank and warmed bun to match street-stand and neighborhood hot-dog joint practices in Chicago.

1. Prepare toppings: finely chop the white onion and place in a small bowl; slice the tomato into thin slices and set aside; portion the relish into a small serving dish; arrange sport peppers and pickle spears.
2. Heat a shallow pan with 1 cup (240 ml) water over medium heat until simmering. Add the all-beef franks to the simmering water, cover, and steam gently for 4–5 minutes until heated through. (Alternately, steam franks and buns in a steamer or warm on a grill for light char; avoid overbrowning.)
3. While franks heat, warm the poppy seed buns by placing them open-faced in a steamer basket over the simmering water for 1–2 minutes, or wrap in foil and warm in a 300°F (150°C) oven for 5 minutes. The bun should be soft and warm but not toasted heavily.
4. Assemble each hot dog: place one frank in a warmed poppy seed bun. Squeeze 1/2 tbsp (7–9 ml) yellow mustard in a thin line along the length of the frank.
5. Add toppings in the Chicago order: sprinkle a generous pinch of chopped onion, add about 1 tbsp (15 ml) bright green relish, tuck a dill pickle spear alongside the frank, lay 2 thin tomato slices on the side of the frank, and place 2–3 pickled sport peppers on top.
6. Finish with a light sprinkle of celery salt across the tomato and onion. Do not add ketchup.
7. Serve immediately with your preferred side (potato chips, fries, or a simple pickle) and enjoy as a complete entree.