Recipes Ingredients Meat & Poultry Beef Recipes Chicago Dog 3.8 (40) 1 Review You don’t have to go to the ballpark to enjoy these hot dogs. By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 2, 2024 Rate PRINT Share Servings: 6 If you can't make it to the ballpark this summer, you'll be happy to hear that these Chicago dogs are super easy to make at home. They’re great for outdoor grilling or even a quick summertime dinner any night of the week. There are some traditions you just don’t mess with, and Chicago dogs are one of them. The recipe has been perfected over time. They are said to be "dragged through the garden,” which references the slew of vegetable condiments that are piled on top. All-beef franks are boiled and nestled into seeded hot dog buns, then topped with seven condiments—dill pickles, tomatoes, chopped onion, sweet relish, yellow mustard, sport peppers, and celery salt. Beyond that, there’s really only one steadfast rule—no ketchup. Whether you’re rooting for the Sox or Cubs, these loaded hot dogs are a home run that the whole family will love. Chicago Dog Kelsey Hansen Chicago-Style Hot Dog Ingredients The buns, toppings, and hot dogs each have a history. There’s a right way to make each of them—sticking to tradition is what makes these Chicago dogs so special. Toppings These seven toppings are must-haves. Dill pickles: Crunchy dill pickle spears are the first layer when it comes to the toppings. The spears should be almost as big as the hot dog itself. Tomatoes: Juicy tomatoes make their way into the hot dog buns, just not in the form of ketchup. For Chicago dogs, slice fresh tomatoes into hefty wedges. Yellow mustard: Now isn’t the time for Dijon or brown mustard. Chicago dogs should have a signature zig-zag of briney yellow mustard. Sweet relish: Sweet relish plays with sour pickles and acidic mustard flavors. For classic Chicago dogs, food coloring is usually added to the relish to give it that iconic neon green color. White onion: Finely diced white onions are generously sprinkled over the top. They add a little crunch and a spicy bite. Sport peppers: Sport peppers are pickled chiles, similar to pepperoncini. They're relatively mild, and each hot dog is topped with one or two. Celery salt: A sprinkle of celery salt is the final touch. If you're feeding a crowd, there's no need to build each individual hot dog one by one. Put out bowls of the toppings so guests can add what they like. Hot Dogs and Buns All-beef Vienna franks are the go-to for Chicago dogs. In our opinion, split-top buns are the best option for any hot dog, including these. Chicago dogs are always served in a poppy seed bun, so all you need to do is brush the buns with melted butter, sprinkle with poppy seeds, and give them a light toast. Boiled vs. Grilled Traditionally, Chicago dogs are boiled or steamed. There are enough toppings that grilling can add an overpowering flavor. If they’re grilled, they are often referred to as "char-dogs." But, everyone has a preference—and there are benefits to each. When you boil hot dogs, you don’t have to pierce the skins, so all of the fat and flavor remain concentrated on the inside. When you throw the franks on the grill, you should either poke the skins or make a few slashes on the top so the skins don’t burst. Grill marks do produce a subtle charred flavor, which is often enjoyable with hot dogs. Ingredients 6 split hot dog buns 3 tablespoons melted unsalted butter 1 tablespoon plus 1 teaspoon poppy seeds 6 all-beef hot dogs 6 dill pickle spears 12 tomato wedges Yellow mustard Sweet relish 1 small white onion, finely chopped 6 sport peppers or peperoncini Celery salt Directions Kelsey Hansen Split and warm buns: Brush outsides of buns with butter; sprinkle with poppy seeds. Bake, split sides down, at 350°F until warm, about 5 minutes. Kelsey Hansen Warm hot dogs: Warm hot dogs in boiling water for 5 minutes; transfer to buns. Kelsey Hansen Add pickle and tomatoes to each hot dog: Arrange a pickle on 1 side of each hot dog and 2 tomatoes on the other side. Kelsey Hansen Add mustard: Squirt mustard over each hot dog in a zigzag. Kelsey Hansen Add relish: Top with a dollop of relish. Kelsey Hansen Add onion: Divide onion among hot dogs. Kelsey Hansen Add peppers and celery salt: Top each with a sport pepper or a peperoncino. Sprinkle with celery salt. Kelsey Hansen Storage Instructions Only build as many hot dogs as you need for one meal. If you know there will be leftovers, store the components separately. Buns can be stored in resealable bags at room temperature for about 2 days. Hot dogs and prepared condiments can each be stored in airtight containers in the refrigerator for the same amount of time. For elements like tomatoes and chopped onion, package them with a damp paper towel on top to prevent them from drying out. Reheating To reheat, toast the buns for just a few minutes on a griddle or nonstick skillet. Meanwhile, pop the hot dogs back into boiling water for a minute or two, just until they are warmed through. Frequently Asked Questions Is it better to boil or grill hot dogs? Whether it is better to boil or grill hot dogs is a matter of personal choice. Chicago dogs are traditionally made with boiled franks. Boiling and grilling both produce slightly different flavors, boiling being more concentrated. But if your grill is already fired up, feel free to give the franks some grill marks. Do I have to use all-beef franks? That depends. If you want to make Chicago dogs, purists will say you need to use all-beef Vienna franks. They will also assert that you need to use the seven traditional condiments. Since these are a homemade version, a pork or a blended hot dog will work just fine if that's what you have or prefer. Can I add other toppings to Chicago dogs? Yes, you can add other toppings to a Chicago dog. Our suggestions would be shredded cheese or sauerkraut. Most people find the seven condiments the recipe calls for are all you need, and they make the classic Chicago dog, but if you want to add something else, go ahead. More Hot Dog Recipes to Try: Cincinnati Chili Dogs Reuben Dog Pigs in a Blanket Pull-Apart Pigs in a Blanket Originally appeared: Martha Stewart Living, July 2011 Rate It PRINT Updated by Riley Wofford Riley Wofford Riley is an associate food editor for Martha Stewart Living.