Chicago-Style Hot Dogs

Prep Time
Cook Time
Ready In

"A long-time family favorite. The authentic stands use Vienna Beef franks and buns with poppy seeds and that trademark green relish and yellow mustard. If you're not fortunate enough to live near a stand (like us), this home version does nicely (with my own preferred changes of course)! The natural casing frankfurters have a pleasant "pop" when you bite them and are far superior to normal hot dogs. I don't advise using serranos in place of sport peppers as they are not the same type of chile and the serranos are MUCH hotter (as well as not usually being found pickled)."

Original recipe yields 4 servings


  • Serving Size: 1 (240.8 g)
  • Calories 321.8
  • Total Fat - 14.3 g
  • Saturated Fat - 5.1 g
  • Cholesterol - 26.8 mg
  • Sodium - 434.2 mg
  • Total Carbohydrate - 41.3 g
  • Dietary Fiber - 4.3 g
  • Sugars - 19.3 g
  • Protein - 7.3 g
  • Calcium - 75.3 mg
  • Iron - 2.4 mg
  • Vitamin C - 154.8 mg
  • Thiamin - 0.3 mg

Step 1

Simmer frankfurters in beer or water for approximately 10 minutes.

Step 2

Warm buns in microwave, until slightly warm and soft.

Step 3

To assemble hot dogs, place frank in each bun.

Step 4

Add mustard to taste; top with dill spear, relish, onion, tomato, and 1-2 sport peppers (Jalapenos"might" be a reasonable substitute if you are desperate to find the sport peppers, but the taste won't be quite the same).

Step 5

Sprinkle with celery seed and poppy seeds.

Tips & Variations

No special items needed.

Bergy (RIP" Forever in our Kitchen)

All the additions make this a "super" dog. We loved them. I only used a 1/2 bun & ate it with knife & fork. Chicago you have good Dogs

(6 Aug 2017)


Have never had a Chicago style hot dog, but this was a good solid dog. I like that it is a little different from the kinds we would normally make, and I especially liked the additions of dill pickles, horseradish and celery seeds.

review by:
(29 Oct 2015)


I was just about to post a similar recipe. I'm a Chicagoan, and this version is very accurate, right down to the beer-boiling, celery salt and sports peppers. Usually, I just use yellow mustard though, and I often just pan-fry the beef-franks to save a bit of time. I feel like pickled jalapenos would make a decent, more widely-available substitute for the sports peppers, but every other ingredient is pretty much sacred. KEEP KETCHUP AWAY FROM THESE CHICAGO DOGS!

review by:
(15 Aug 2014)