This is a little bit of a foreign concept for those of us in South Carolina or anywhere but Chicago, but if you give it a chance, you will be hooked. There are a few folks at the Chief Sports Network who were skeptical at first, but have acquired a taste for this classic.
Of course, chili, mustard and onions, along with sometimes slaw, is how we do it in the Palmetto State. The slaw is important. But many folks like a variety of hot dogs style-wise, so here we go.
The Chicago-style hot dog is an iconic Windy City classic: an all-beef frankfurter “dragged through the garden” with a colorful array of fresh toppings, served in a soft poppy seed bun. This isn’t just a hot dog—it’s a point of local pride, with strict traditional rules (and one big one: no ketchup allowed under any circumstances).
Born from street vendors and perfected at places like Vienna Beef stands and Portillo’s, the traditional version balances savory, tangy, crunchy, and fresh elements in a specific order. Here’s how to make an authentic one at home.
Ingredients (makes fourhot dogs)
- 4 all-beef hot dogs (Vienna Beef is the gold standard; kosher-style, natural casing for that signature snap)
- 4 poppy seed hot dog buns (soft, steamed; the poppy seeds are non-negotiable for authenticity)
- Yellow mustard (classic bright yellow, about 1–2 Tbsp per dog)
- Sweet green pickle relish (neon-green Chicago-style relish, about 1–2 Tbsp per dog)
- 1 small white onion, finely chopped (about ¼ cup total)
- 1–2 ripe tomatoes, sliced into thin wedges or rounds (enough for 2–3 slices per dog)
- 4 dill pickle spears (whole or halved lengthwise)
- 4–8 sport peppers (small whole pickled green peppers; adjust for heat preference)
- Celery salt (a generous pinch or two per dog)
Instructions
- Cook the hot dogs
The traditional method is steaming or simmering (not grilling or frying) to keep them juicy without a char.- Bring a pot of water to a gentle simmer (not a rolling boil).
- Add the hot dogs and cook for 5–7 minutes until plump and heated through.
- Alternatively, steam them in a steamer basket over boiling water for the same time.
(Pro tip: Many Chicago stands simmer them right in the bun-warming steamer.)
- Warm the buns
While the dogs cook, steam the poppy seed buns for 1–2 minutes until soft and pillowy (use the same steamer or a microwave with a damp paper towel for 15–20 seconds). Never toast them—softness is key. - Assemble in the sacred order
Place the hot dog in the bun. Then layer toppings strictly in this traditional sequence (this helps everything stay in place and creates the classic look):- Squirt a line of yellow mustard down the length of the dog.
- Spoon on sweet green pickle relish.
- Sprinkle with plenty of chopped white onion.
- Add tomato wedges along the sides.
- Nestle in the dill pickle spear (usually on one side).
- Place sport peppers on top or along the side (whole—don’t slice them).
- Finish with a dash or two of celery salt over everything.
- Serve immediately
Hand it over with plenty of napkins. Eat it straight from the wrapper or a paper boat—no forks, no cutting, and definitely no ketchup in sight.
Quick Tips for Authenticity
- The phrase “dragged through the garden” refers to all those vegetable toppings that turn the hot dog into a veritable salad-on-a-bun.
- Sport peppers add a signature mild-to-medium heat and tang—don’t substitute jalapeños.
- If you can’t find poppy seed buns, plain ones work in a pinch, but the seeds are part of the experience.
- Never, ever ask for ketchup in Chicago. It’s considered a cardinal sin on a proper dog.
Enjoy your taste of the South Side—pure, messy, and unforgettable. One bite, and you’ll understand why Chicagoans defend this hot dog like family. We promise you you will not be disappointed.