Chicago Dog

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-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.

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.