Chicago Style Hot Dog

Ingredients

• 4 eachall-beef hot dogs$1.96
• 4 eachpoppy seed hot dog buns$0.82
• 4 tbspyellow mustard$0.17
• 4 tbspsweet pickle relish$0.08
• 0.5 cupwhite onion, finely diced$0.06
• 8 eachtomato wedges$0.28
• 8 eachsport peppers$3.26
• 4 eachdill pickle spears$3.50
• 0.5 tspcelery salt$0.01
• Total for 4 servings$10.14

Most of the cost is dill pickle spears ($3.50) and sport peppers ($3.26). With oil, spices and staples already at home, the shop drops to about $9.15. Prices are estimated for the amount used, at average US grocery prices (November 2026).

Steps

1. Set out the toppings for quick assembly: the tomato wedges, yellow mustard, sweet pickle relish, diced white onion, dill pickle spears, sport peppers and celery salt.
2. Fill a medium pot halfway with water and bring it to a boil over medium-high heat on the stovetop, then lower the heat to medium-low to maintain a gentle simmer. Add the all-beef hot dogs and simmer for 5 to 6 minutes until heated through and plump, reaching an internal temperature of at least 160°F (71°C).
3. Place a steamer basket over the simmering water, place the poppy seed hot dog buns inside cut-side down, and cover with a lid. Steam over medium-low heat for 1 to 2 minutes until warm, soft, and pliable, then lift them out with tongs.
4. Open each warm poppy seed hot dog bun and nestle an all-beef hot dog inside. Squirt or spoon yellow mustard along one side of each frankfurter and spoon sweet pickle relish along the opposite side.
5. Sprinkle the diced onion down the centre of each hot dog. Tuck 2 tomato wedges along one side between the hot dog and the bun, lay 1 pickle spear along the other side, and press 2 sport peppers on top.
6. Dust the celery salt evenly across all four loaded hot dogs and serve immediately while warm.