7 servings (serving size: 1 hot dog and 2 peppers)

Chicago residents love their hot dogs with the works, or "run through the garden." "Sport" peppers are small, pickled hot peppers. You can substitute pickled banana or jalapeño peppers. Baked potato chips round out the meal.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Wrap buns in foil; bake at 350° for 10 minutes or until thoroughly heated. Remove from oven, and keep warm.

Step 3

Bring 2 quarts water to a simmer in a large saucepan. Add franks; simmer 5 minutes or until thoroughly heated. Drain well. Place 1 frank in each heated bun. Top each frank with about 2 tablespoons onion, about 2 tablespoons tomato, about 1 tablespoon relish, and about 2 teaspoons mustard. Serve with peppers.

Ratings & Reviews

LindaThiel's Review

July 11, 2012
Ditto! As a native Chicagoian I am with Johnspizza. Buns are steamed not baked.

johnspizza's Review

June 07, 2011
First off... Poppy Seed Buns. Second off... Tomatoes are wedged, not diced. Third off.... Dill pickle relish, never sweet. Fourth off... Dill Pickle Wedge. Fifth Off... Celery Salt. Sixth off.... Please stop writing horrible "recipes" :-)

waltersmom's Review

May 22, 2010
There is no dog like a chicago-style dog. Forget the dang ketchup and try this recipe. It's easy, delicious and satisfying. I recommend a slice cucumber as well.