Chicago-Style Hot Dog Recipe

From deep-dish pizza to Italian-beef sandwiches, Chicago is a city flooded with incredible food. One that the city tends to pride itself on and that definitely shouldn't be overlooked is ... the Chicago Dog! Chef and recipe developer Keith Kamikawa has perfected the Chicago Dog recipe.

"Making a Chicago-style hot dog really couldn't be simpler. The only decision you have to make is how many hot dogs you are going to eat," Kamikawa said.

Although this recipe is for a Chicago Dog, "You can also make Char Dogs, which are exactly the same as Chicago-style hot dogs but instead of boiling them, you grill the dogs instead," Kamikawa said. "Whichever you prefer, they can't be beaten, and that's saying something coming from a guy in Milwaukee, Wisconsin!"

Kamikawa's Chicago-style hot dog recipe makes one Chicago Dog, but the ingredients can be multiplied to make more. Thanks to this recipe, you don't have to travel to the Windy City to gobble down one of Chicago's fast-crafted delicacies –– you can follow this recipe and make a Chicago-style hot dog in your own kitchen.

First, you'll need to gather the ingredients for this Chicago Dog recipe. You'll need a 1 ¼-pound all-beef hot dog, one poppy seed hot dog bun, one pickle spear, 1 ½ teaspoons of yellow mustard, one slice of a medium tomato (cut in half), 1 tablespoon of Chicago-style green pickle relish, 1 tablespoon of diced white onion, two sports peppers, ⅛ teaspoon of celery salt, one paper towel, and 1 quart of water (or 2 quarts for making up to 12 hot dogs at a time).

First, you'll bring the 1 quart of water to a boil in a pot. Then, you'll add one hot dog to the water and boil for 5 minutes. Once again, if you're making more than one hot dog, then 2 quarts of water can make up to 12 at a time.

If you're wondering what hot dog brand you should use, we have you covered. "I'll always recommend an all-beef ¼-pound hot dog for a Chicago-style hot dog," Kamikawa said. "My favorite non-local brands, which can be found in most places, are Vienna and Hebrew National."

And in terms of cooking the perfect hot dog, "If you forget the 5-minute timer, you'll notice that the hot dogs plump up a bit after a while," Kamikawa said. "That's the sign that they're ready to eat. You do want a piping hot dog, but you never want to cook your hot dogs long enough that they split –– you lose a ton of flavor that way when boiling."

While the hot dog is cooking, you'll cut one slice from a medium tomato and then cut the slice in half. Next, you'll dice 1 small white onion. You'll then wrap a poppyseed hot dog bun in a paper towel and lightly wet the paper towel with about 1 teaspoon of water (a spray bottle works great if you have one handy). Finally, you'll steam the bun by placing it on a plate and then putting the plate in the microwave for 20 seconds.

It's time to assemble the Best Chicago-Style Hot Dog. Place the 1 ¼-pound all-beef hot dog in the steamed poppy seed bun. Place one pickle spear on one side of the hot dog. Next, on the opposite side of the pickle spear, wedge the two half slices of tomato between the hot dog and the bun. Then, squirt 1 ½ teaspoons of yellow mustard on the hot dog.

Top one side of the hot dog with 1 tablespoon of Chicago-style green pickle relish. Top the opposite side with 1 tablespoon of diced white onion. Place two sports peppers on top. Finally, sprinkle the top of the hot dog with ⅛ teaspoon of celery salt. Serve immediately and enjoy!

If you want to pair your hot dog with a side dish, Kamikawa recommends a beverage. "Your favorite beer or homemade root beer with Chicago-style hot dogs is awesome," Kamikawa said. "Home-made fried cheese curds, onion rings, or cheese fries are always awesome with them as well. You don't need to overthink the sides. Keep it simple and traditional."