These authentic Chicago-style hot dogs feature steamed all-beef hot dogs, poppy seed buns and the traditional toppings: yellow mustard, Chicago-style sweet pickle relish, onion, tomato, dill pickle, sport peppers and celery salt (and absolutely no ketchup). Steam the dogs using a steamer basket, then add the buns on top for the last minute of cooking to soften them. Marinated sport peppers, similar to tabasco peppers, are part of a traditional topping for Chicago-style hot dogs.
Where to buy: Sport peppers can be found in the pickle section of well-stocked grocery stores, or online. Vienna Beef hot dogs and Chicago-style sweet pickle relish can be found online and, depending on the region, grocery stores.
Ingredients
Servings: 4 (makes 4 hot dogs)
Directions
Active:
20 mins|
Total: 30 mins
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Step 1
In a large (4-quart) saucepan over high heat, add enough water to the depth of 1 inch and bring to a boil. Carefully place a steamer basket over the boiling water. Add the hot dogs to the basket, cover and reduce the heat to medium. Cook until the hot dogs are heated through, 5 to 7 minutes. Arrange the buns over the hot dogs (overlapping as needed to prevent the buns from touching the basket) and steam, uncovered, until the buns are softened and warmed on the bottom, about 1 minute. Flip the buns and steam to warm through, another 30 seconds. Transfer the buns to a platter and place the hot dogs in buns.
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Step 2
Top each hot dog with a stripe of mustard, 1 1/2 teaspoons of relish (or more if you like), 1 tablespoon of onion, 2 pieces of tomato (tucked against one side of the bun), 1 pickle spear (tucked into the opposite side of the bun) and 2 sport peppers. Sprinkle with the celery salt and serve immediately.
Substitutions
Vienna Beef hot dogs >> another beef hot dog of your choice.
Chicago-style sweet pickle relish >> any other sweet pickle relish.
Sport peppers >> pepperoncini.
Poppy seed hot dog buns >> plain hot dog buns.
Vegan? >> Use vegan hot dogs and ground meat.
Gluten-free? >> Look for gluten-free hot dog buns.
