Name: Chicago Hot Dogs
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: North America, Midwest
Ingredients: 4 Chicago-style beef hot dogs; 4 poppy seed hot dog buns, split; 4 tablespoons yellow mustard; 4 tablespoons sweet pickle relish; 1/2 cup finely chopped white onion; 1 large beefsteak tomato, cut into thick slices or wedges; 4 dill pickle spears; 12 pickled sport peppers; Dash celery salt

Whether you're a purist, a historian or just really hungry, our Chicago hot dogs recipe is a home run.

Ingredients

4 Chicago-style beef hot dogs

4 poppy seed hot dog buns, split

4 tablespoons yellow mustard

4 tablespoons sweet pickle relish

1/2 cup finely chopped white onion

1 large beefsteak tomato, cut into thick slices or wedges

4 dill pickle spears

12 pickled sport peppers

Dash celery salt

Instructions

1 Boil the hot dogs

2 Bring a pot of water to a boil and reduce it to a simmer. Add the hot dogs and cook for four to six minutes, or 8 to 10 minutes if they're frozen. Editor's Tip: Boiling your dog gives it the snap when you bite into it—and it's really the only authentic way to go. If you must grill it, we call it a char-dog. If you're in Chicago looking for a char-dog, the best of these can be found at The Wiener's Circle, where the service is, shall we say, notoriously aggressive, but the hot dogs are on point.

3 Steam the buns

4 While the dogs are cooking, place your poppy seed buns on a microwave-safe plate. Cover them with a damp paper towel and microwave them for about one minute, until soft and steamy. Editor's Tip: Microwaves make it easy, but placing your buns on a small grate over the simmering hot dog water can also steam the buns in a snap.

5 Assemble your Chicago-style hot dogs

6 Place one hot dog in each bun. Line one side of the hot dog with mustard, the other with relish, then sprinkle the diced onion down the center. Tuck tomato wedges along one side, the pickle spear along the other and top with a few sport peppers. Finish with a sprinkle of celery salt. Editor's Tip: These aren't just garnishes—they're architecture. Follow the order, and you'll taste every layer with each bite.