Recipes

Classic Chicago-Style Hot Dog

Nothing beats this classic.

8 all-beef hot dogs

8 hot dog buns

1 cup minced onions

1 cup finely chopped tomatoes

1 cup yellow mustard

1 cup sweet pickle relish

Sweet peppers, to taste

Celery salt, to taste

Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sweet peppers and a sprinkle of celery salt.

Season:	Summer
Course:	Dinner