Chicago Dog

Posted: May 2

Time: 30 minutes

Yield: 4 servings

recipe image

Imagine it: it's a beautiful, sunny day in the Windy City. You're sitting behind the iconic ivy backdrop at Wrigley Field, and you hear the vendor yelling, "Hot dog! Get your hot dog here!" That is the perfect moment for a famous Chicago Dog... but truly every moment, wherever you are, is. With one bite, you'll experience the fluffiness of the poppy seed bun, the juiciness of the beefy hot dog, and the explosion of sweet garden flavors brought to you by the traditional Chicagoan toppings. Whether you're at the ballpark in Chicago or a summer cookout by your pool, a Chicago Dog must be in hand for the finest memories.


• 4 all-beef hot dogs • 4 poppy seed hot dog buns • yellow mustard, to taste • relish, to taste • 1 small yellow onion, minced • 1 large beefsteak tomato, cut into wedges • 4 pickle spears • 8 sport peppers or pepperoncini • celery salt, to taste


Step 1

Bring a medium pot of water to a boil.

Step 2

Once the water reaches a boil, turn the heat to low and add the hot dogs.

Step 3

Cook the hot dogs until they are heated all the way through, about 5 minutes.

Step 4

Dump out all but about 2 inches of the water from the hot dog boil.

Step 5

Place a steamer basket in the medium pot.

Step 6

Add the buns to the steamer basket and steam until they are warm and very soft, about 3-4 minutes.

Step 7

Remove the buns.

Step 8

Place a hot dog in each bun.

Step 9

For a classic Chicago hot dog, arrange the toppings in the following order for each dog: mustard, relish, onion, a few tomato wedges, a pickle spear, two sport peppers, and celery salt.

Step 10

Serve immediately.

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