This proper Chicago-style hot dog recipe calls for steamed hot dogs and buns, plus all the fixings — yellow mustard, finely chopped white onions, sweet relish, sliced tomatoes, dill pickle spears, sport peppers, and celery salt.
Chandra Ram leads the digital food strategy for Food & Wine. She has 15 years experience writing and editing food content and developing recipes. A former restaurant cook and server, she also writes cookbooks.Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love.
There are few hot dogs quite as iconic and over-the-top as those found in Chicago, where locals take their hot dogs — and their toppings — seriously. Here, all-beef hot dogs are blanketed in a colorful assortment of mandatory toppings: yellow mustard, finely chopped white onions, neon green sweet relish, sliced tomatoes, dill pickle spears, sport peppers, and celery salt. If you order one, don’t dare ask for ketchup.
Remove the steamer with the buns from the water, then remove the hot dogs with a slotted spoon or tongs.
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