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Learn the secrets to an authentic Chicago-Style Hot Dog. From the neon-green relish and sport peppers to the celery salt and poppy seed bun, every detail is specific, prescribed, and intentional.
Megganโs notes
Growing up in Milwaukee, Chicago was just a short train ride away. I grew up eating Chicagoโs famous hot dogs whenever I had a chance to visit the Windy City, and Iโm excited to share all my best tips for your success. You donโt need to be a butcher or chef to make a Chicago-style hot dog: you just need to follow Chicagoโs rules.
Every element is dictated by tradition. You need all-beef hot dogs, steamed poppy seed buns, yellow mustard, neon-green sweet pickle relish, onions, tomatoes, pickle spears, sport peppers, and celery salt โ and all in a very specific order!
Some ingredients are harder to find than others. I offer my best substitutions and suggestions when applicable, but for the ultimate CS hot dog hat, order the Goldbelly Chicago-Style Hot Dog Kit straight from Chi-town. Itโs pricey, but It comes with everything you need to make the real Chicago-style hot dog.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Beef hot dogs:ย Vienna is the traditionally used hot dog brand, but if unavailable you can substitute with other brands with natural casings, such as Sahlenโs,ย Wegmanโs, or Hebrew National.
- Poppy seed buns:ย To steam microwave the buns, add water to a small bowl. Microwave for 1 minute. Wrap buns individually in damp towels. Microwave until warm, about 30 seconds. If poppy seed buns are unavailable in your area, you can make them yourself. Preheat oven to 200 degrees. Brush hot dog buns generously with melted butter and sprinkle with poppy seeds. Bake until poppy seeds have set on buns, about 1 to 2 minutes.ย
- Sweet relish:ย Traditional Chicago-style relish is a bright neon green.ย To substitute, add a couple drops of green dye to your sweet pickle relish.ย
- Sport peppers:ย A type of chili similar to Tabasco chilies, these light green pickled chilies are a classic spicy topping for Chicago-style hot Dogs. Vienna brand is available onย Amazon, or substitute Pepperoncini, if desired.
Step-by-step instructions
- Add ยฝ inch of water to a skillet. Cover and bring to a boil over medium-high heat. Add hot dogs, cover, and steam for 2 minutes. Turn hot dogs, cover, and steam until thoroughly cooked, about 2 minutes more. Remove hot dogs from skillet and set aside.
- Place a steamer basket into the skillet with the still-hot water. Place buns on top, cover and steam 20 to 30 seconds until warm.
- Place a hot dog in each bun and top with mustard, relish, and onion. On one side of each hot dog, place tomato slices, on the other side place a pickle spear. Top with Sport peppers, then sprinkle with a dash of celery salt.
Recipe tips and variations
- Yield: This recipe makes 4 Chicago-Style Hot Dogs.ย
- Storage: Store leftovers covered in separate airtight containers in the refrigerator for up to 4 days.
- Grill: To grill the hot dogs, preheat grill to medium heat. Cook hot dogs until charred and thoroughly cooked, about 8 to 10 minutes. Turn the heat off and carefully toast the buns on the still-warm grill, about 1 to 2 minutes.
- Sautรฉ: To sautรฉ the hot dogs, preheatย a medium skillet over medium-high heat, melt 2 tablespoons butter. Add the hot dogs and cook, turning occasionally, until browned and thoroughly cooked, about 3 to 5 minutes. To sautรฉ the buns, heat a second large skillet over medium heat, melt 2 tablespoons butter. Place buns face down into pan. Gently move buns around to absorb the butter and cook until very light golden brown around the edges, 1 to 3 minutes.
- Assembly line: The classic order of toppings is mustard, relish, onions, tomato wedges, pickle spear, Sport peppers, and celery salt. Never use ketchup!
- Veggie version: Swap the beef hot dog for a plant-based alternative like veggie or tofu dog. Once you add the toppings, itโs as close as you can get to a classic Chicago-style hot dog with no meat!
Frequently Asked Questions
A Chicago-style hot dog is made with an all-beef frankfurter, poppy seed bun, yellow mustard, and a variety of toppings assembled in a particular order. You wonโt see any ketchup on these dogs!
Chicagoans say no to ketchup on a hot dog because itโs too sweetโit drowns out the bold flavors of mustard, relish, onions, tomatoes, pickles, sport peppers, and celery salt.
A true Chicago-style hot dog has to be all-beef, usually from Vienna Beef, the gold standard since 1893.
Nope! A Chicago-style hot dog is served in a soft, steamed poppy seed bun, never toasted. That pillowy texture is key to the experience!
In the late 19th century, Chicago was the meatpacking capital of the world, home to thousands of German immigrants who worked as butchers. They introduced the Vienna sausageโa blend of pork, beef, and spices.
Soon after, Jewish immigrants created the all-beef kosher hot dog, which skyrocketed in popularity because kosher meatpacking standards were considered safer and cleaner. Not only were the all-beef hot dogs cheap, but when topped with โnutritiousโ ingredients, they became a hearty meal for the working class.
Since you could buy them from dozens of vendors in the streets, the Chicago-style hot dog was born!
More Midwestern classics
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Cincinnati Chili
Grilling and Smoker Recipes
Wisconsin Beer Brats
Sandwich Recipes
Pork Tenderloin Sandwich
Fruit Dessert Recipes
Snickers Salad
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Chicago-Style Hot Dogs
Ingredientsย
- 4 beef hot dogs (see note 1)
- 4 poppy seed hot dog buns (see note 2)
- Yellow mustard
- Sweet pickle relish (see note 3)
- 1 small white onion small diced (about ยฝ cup)
- 1 tomato halved and thickly sliced lengthwise
- 4 dill pickle spears
- Sport peppers or Pepperoncini, if desired (see note 4)
- Celery salt to taste
Instructionsย
- Add ยฝ inch of water to a skillet. Cover and bring to a boil over medium-high heat. Add hot dogs, cover, and steam for 2 minutes. Turn hot dogs, cover, and steam until thoroughly cooked, about 2 minutes more. Remove hot dogs from skillet and set aside.
- Place a steamer basket into the skillet with the still-hot water. Place buns on top, cover and steam 20 to 30 seconds until warm.
- To assemble, place a hot dog in each bun and top with mustard, relish, and onion. On one side of each hot dog, place tomato slices, on the other side place a pickle spear. Top with Sport peppers and sprinkle with a dash of celery salt.
Notes
- Beef hot dogs: Vienna is the traditionally used hot dog brand, but if unavailable you can substitute with other brands with natural casings, such as Sahlenโs,ย Wegmanโs, or Hebrew National.
- Poppy seed buns:To steam microwave the buns, add water to a small bowl. Microwave for 1 minute. Wrap buns individually in damp towels. Microwave until warm, about 30 seconds. If poppy seed buns are unavailable in your area, you can make them yourself. Preheat oven to 200 degrees. Brush hot dog buns generously with melted butter and sprinkle with poppy seeds. Bake until poppy seeds have set on buns, about 1 to 2 minutes.
- Sweet relish:ย Traditionally this is a bright neon green Chicago-style relish.ย To substitute, add a couple drops of green dye to your sweet pickle relish.ย
- Sport peppers:ย A type of chili similar to Tabasco chilies, these light green pickled chilies are a classic spicy topping for Chicago-style hot Dogs. Vienna brand is available on Amazon, or substitute Pepperoncini, if desired.
- Yield: This recipe makes 4 Chicago-Style Hot Dogs.ย
- Storage: Store leftovers covered in separate airtight containers in the refrigerator for up to 4 days.