The Original Maxwell Street

Several newcomers follow the New York grilled dog tradition, but there’s a surge of interest in the Chicago school: a boiled dog on a poppy seed bun, seasoned with mustard and celery salt and piled with chopped onions, tomato chunks, a pickle spear, pickled sport peppers (a variety of small green peppers) and a lurid green pickle relish.

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INGREDIENTS
* 1 all-beef hot dog
* 1 poppyseed hot dog bun
* 1 tablespoon yellow mustard
* 1 tablespoon sweet green pickle relish
* 1 tablespoon chopped onion
* 4 tomato wedges
* 1 dill pickle spear
* 2 sport peppers
* 1 dash celery salt
DIRECTIONS
1. Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.
2. Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don’t even think about ketchup!

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As far as food goes, Chicago is known for two things - deep dish pizza, and hot dogs piled high with unusual condiments. Good pizza is easy to get in any city, but no city in the world can match Chicago for it’s hot dog eateries, either in terms of sheer numbers (there are more independant hot dog joints in the city than McDonald’s, Wendy’s and Burger Kings combined) or in terms of quality. In Chicago, hot dogs, maligned elsewhere as the lowest rung of the fast food chain, can become a true gourmet experience - usually for under three dollars. All across the country, restaurants and food stands exist that purport to sell “Chicago-style” hot dogs, but most of these are far from authentic - most just assume that it becomes a Chicago style dog simply by piling a bunch of crap on top of any given hot dog. Unfortunately, this concept has even spread around Chicago itself. So, what makes a proper Chicago hot dog? First of all, the dog itself should be a bright red color, should snap when you bite into it, and should have a bit of spice to it - the kind of dogs that are sometimes called “red hots.” The dogs should, traditionally, be steamed, not boiled or grilled, and served on a doughy poppyseed bun, with the following condiments:
- mustard
- chopped onions
- tomato wedges
- “sport peppers” (to be either eaten or thrown at cars - your choice)
- bright green relish (the proper kind should look almost neon)
- a whole pickle spear
- celery salt
Some places add might add cucumber slices, green pepper or lettuce, but any place that adds ketchup when you ask for “everything” is not serving up a Chicago hot dog - period. The best places make you add ketchup to the dog yourself, and some of the truly hardcore places don’t have ketchup on the premises at all - and will laugh at those who request it.

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The “Chicago Style” hot dog got its start from street cart hot dog vendors during the hard times of the Great Depression. Money was scarce, but business was booming for these entrepreneurs who offered a delicious hot meal on a bun for only a nickel. The famous Chicago Style Hot Dog was born! They’d start with a Vienna Beef hot dog, nestle it in a steamed poppyseed bun and cover it with a wonderful combination of toppings: yellow mustard, bright green relish, fresh chopped onions, juicy red tomato wedges, a kosher-style pickle spear, a couple of spicy sport peppers and finally, a dash of celery salt. This unique hot dog creation with a “salad on top” and its memorable interplay of hot and cold, crisp and soft, sharp and smooth, became America’s original fast food and a true Chicago institution.

Before we explain what a Chicago Dog is and what makes it so special, let’s take quick look at what a Hot Dog is. If you look up the definition of “Hot Dog”, you will generally see the following:
hot dog or hot·dog (hot’dôg’, -dog’)
noun.
1. A frankfurter, especially one served hot in a long soft roll. Also called red-hot.
2. A type of cooked meat in the shape of a sausage; it is usually served in a long bun.
3. One who performs showy, often dangerous stunts, in order to attract attention
A Dog With a Difference
A Chicago Style Hot Dog is more than just a Hot Dog; it’s a taste sensation with the perfect blend of toppings. So, what exactly is a Chicago Dog? A Chicago Style Hot Dog is a steamed all beef Hot Dog topped with yellow mustard, bright green relish, onions, tomato wedges, pickle spear or slice, sport peppers and a dash of celery salt served in the all-important steamed poppyseed bun. The toppings are just as important as the order they are applied to the Hot Dog. Add toppings in the following order:

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Chicago is famous for its signature deep dish pizza, Italian beef sandwiches, the Maxwell Street Polish and the Chicago hot dog, which is made of Vienna beef and loaded with mustard, onion, tomato, pickle relish, celery salt, sport peppers and a dill pickle spear; putting ketchup on a Chicago ‘dog’ is completely taboo. A few of the city’s best pizzerias are Bacci Pizzeria, Pizza Broker, Pizza Ria, Edwardo’s Natural Pizza, Pizzeria Ora, Pizano’s Pizza & Pasta, Rosati’s Pizza & California, Pizzeria Uno, Reggie’s Pizza Express and more.

LINK

As far as food goes, Chicago is known for two things - deep dish pizza, and hot dogs piled high with unusual condiments. Good pizza is easy to get in any city, but no city in the world can match Chicago for it’s hot dog eateries, either in terms of sheer numbers (there are more independant hot dog joints in the city than McDonald’s, Wendy’s and Burger Kings combined) or in terms of quality. In Chicago, hot dogs, maligned elsewhere as the lowest rung of the fast food chain, can become a true gourmet experience - usually for under three dollars.

All across the country, restaurants and food stands exist that purport to sell “Chicago-style” hot dogs, but most of these are far from authentic - most just assume that it becomes a Chicago style dog simply by piling a bunch of crap on top of any given hot dog. Unfortunately, this concept has even spread around Chicago itself.

So, what makes a proper Chicago hot dog? First of all, the dog itself should be a bright red color, should snap when you bite into it, and should have a bit of spice to it - the kind of dogs that are sometimes called “red hots.” The dogs should, traditionally, be steamed, not boiled or grilled, and served on a doughy poppyseed bun, with the following condiments:

- mustard
- chopped onions
- tomato wedges
- “sport peppers” (to be either eaten or thrown at cars - your choice)
- bright green relish (the proper kind should look almost neon)
- a whole pickle spear
- celery salt

Some places add might add cucumber slices, green pepper or lettuce, but any place that adds ketchup when you ask for “everything” is not serving up a Chicago hot dog - period. The best places make you add ketchup to the dog yourself, and some of the truly hardcore places don’t have ketchup on the premises at all - and will laugh at those who request it.

I think it really is true what they say. Girls grow up to become their mothers. In my case, that’s not a bad thing. Juderonomy is a great role model, and one of the things she always did that I’ve adapted into my own housekeeping style is generally keeping junk food out of the house. My husband thinks eating right means having iceberg lettuce once a month, and I know that the lack of junk food in the house has driven him to our neighbor’s stocked pantry more than once. In fact, I know “I gotta go to Kevin’s for a bit” is code for “I hope they aren’t out of Doritos.” Anyone who knows me knows I am passionate about food. I love to cook, I love to try exotic and even disgusting foods of the world. There are few foods that I don’t like, and I’ll even try them again periodically, hoping to overcome my aversions so I can truly become omnivorous. I’m not a strict eater, despite my tendency to keep junk out of my house. I’m a foody, not a moron. I know there’s definitely a time and a place for processed, artificially delicious snacks. I like to eat right, but every now and then I have to submit to one of my guilty pleasures: Chicago-style hot dogs. I’m going to say right now that my critical analysis of a proper Chicago-style hot dog (and if you are a true Chicagoan, you say “haht dahg”) is not open for discussion or argument. Just like certain features must be present for a particular vehicle to be called an airplane, certain ingredients are necessary for a true Chicago-style hot dog. It goes a little something like this: A steamed bun (poppy seeds are a fantastic detail and score major points, but are negotiable), the hot dog, of course (which doesn’t have to be a Vienna Beef, but it doesn’t hurt. And if it’s deep fried or grilled, so as to give the dog an intestinal-casing-licious pop when bitten into, all the better. The Wiener’s Circle on the North side of the city is competitive in that field), diced white onion, yellow mustard, two wedges of tomato, pickle relish (the bright green kind is preferred), a dill pickle spear, sport peppers (and they must be sport peppers) and a generous sprinkling of celery salt. Most importantly, there must be not a trace of ketchup on a Chicago-style hot dog. It is blasphemy, culinary sacrilege to put ketchup on any sausage product at all within the confines of Cook County unless you are younger than five years old. It may be a misdemeanor. Let me research that and get back to you. Anyway, today I gave into my urge and I feel guilty on a variety of levels. First of all, I went for convenience, not quality. Mickey’s of Tinley Park can turn out a mean rack of ribs, a tasty gyro and a decent Polish. But I knew better, and instead of going twenty minutes out of my way to go to my friends’ restaurant, Windy City Subs, I did the Mickey’s run, and here’s why I’m disappointed:
Shoulda Woulda Coulda: The Chicago Style Hot Dog: A Critical Analysis

Learn how to make a Chicago Style Hot Dog - watch those peppers though!
INGREDIENTS:

* Vienna Beef Hot Dogs
* Poppyseed Buns
* Mustard
* Relish
* Fresh chopped onions
* Tomato wedges
* Kosher pickle spears
* Sport peppers
* Dash celery salt

PREPARATION:
Heat in water, steam, grill or microwave hot dog. Place the authentic Vienna Beef Hot Dog in a steamed poppyseed bun. Then pile on the toppings in this order:

1. Yellow Mustard
2. Bright Green Relish
3. Fresh Chopped Onions
4. Two Tomato Wedges
5. Kosher Pickle Spear
6. Two Sport Peppers (careful!)
7. Celery Salt

For the kids, you might want to leave off the onions and peppers, maybe even the mustard, relish, tomatoes and pickle too…maybe just add some ketchup.
Vienna Beef Chicago Style Hot Dog - Fun in the Kitchen - Illinois

Make Your Own Chicago Style Hot Dog
It’s easy and fun to make your own Chicago Dog. Our guide will tell you everything you need to know to create the perfect Chicago Dog in the privacy of your own home. We will tell you where to shop, what to buy and how to properly assemble your Dog in true Chicago style. You can even print a shopping list and a step-by-step guide to adding toppings. Let’s get started.
Shopping for Ingredients
In order to create your “masterpiece”, it is important to start with the proper ingredients. Although you can substitute any of the ingredients mentioned here, we suggest that for your first attempt, you try the ingredients we recommend. We have carefully selected each topping to work harmoniously together to create Hot Dog Synergy. Do you remember learning about synergy in grade school? If you can’t remember, synergy is two or more entities working together to produce an effect that is greater than the sum of the parts.
The Hot Dog
A Chicago Style Hot Dog is a traditionally all beef and contains no fillers. Don’t even think of using a Hot Dog made from turkey, chicken or pork. Some all beef Hot Dogs are “Kosher“. If you prefer a Kosher Dog, look for the Kosher symbol (K) or (U) on the packaging. When buying your Hot Dogs, stay away from the 97% fat free choices as they are more difficult to cook and lack flavor. We recommend either “Best’s Kosher” or “Vienna Beef“. Both of these brands are excellent and are available at most grocery stores. For a real treat, try the “jumbo” sized Dogs.
Relish
Classic Chicago Dogs are famous for their sweet bright green relish. Finding the perfect relish has been a struggle, but luckily we found Rolf’s “Deli Style” Sweet Pickle Relish and Sweet Super Green Pickle Relish from the Puckered Pickle Company. Rolf’s is available at Jewel stores in the Chicago area and at Woodman’s in Madison. Any sweet relish will work well on your Chicago Dog, but Rolf’s and the Puckered Pickle Company’s relish are a treat and worth every cent.
Mustard
Another classic topping of a Chicago Dog is yellow mustard. When we think of Hot Dogs, we instantly picture yellow Mustard slathered on the Dog.  According to the National Hot Dog and Sausage Council, Mustard is the Hot Dog condiment of choice. Any classic yellow Mustard is acceptable. Do not use Dijon Mustard on your Chicago Dogs! We recommend either Plochman’s or French’s.
The Pickle
There is nothing like the perfect pickle to compliment your Dog. As far as we are concerned, the pickle you place on your Hot Dog can make or break the experience. A classic Chicago Dog will either have a pickle slice or spear. The pickle you choose should compliment, but not overpower any of the other toppings. A common mistake is to place a sour and/or spicy pickle on your Hot Dog. The pickle should have a nice crunch and the seasoning should be mild. Sometimes cucumber slices are substituted for the pickle.  We highly recommend Crunchy Deli Pickle Spears from the Puckered Pickle Co. These great tasting crunchy pickles are perfect for your Chicago Dog! Click Here to check availability in your area. Another good choice is the Claussen Kosher Dill. These pickles are available in both slices and halves. If you buy the halves, make a spear by slicing down the middle of the pickle (or slice into thirds). Claussen pickles are located in the refrigerated deli meat section of any grocery store.
Onion
Nothing special here. Purchase your standard white onion and chop it. If you don’t like the bite of your typical onion, try a vidalia. Vidalia onions have a smooth sweet flavor.
Tomato
For true authenticity, buy a red ripe tomato and cut it into wedges. We prefer a nice quality Beefsteak tomato. Do not chop your tomato or even think about cutting your tomato into slices!
Sport Peppers
An essential topping for any Chicago Dog is the Sport pepper. These peppers are green, about 1-1/2 inches long and usually have a medium-hot taste. When Sport peppers adorn your Dog, they should be whole and never sliced. Don’t make the mistake of using peppers that are too hot. Remember, a Chicago Dog is blending of all the toppings. No single ingredient should overpower the others. Our search for Sport peppers has been a little frustrating, but we found them (in Madison) in the ethnic food section at the Copp’s on Junction Rd, at Woodman’s and Gino’s Italian Deli.
Celery Salt
This blend of ground celery seed and fine-grained salt is often described as the defining ingredient of a Chicago Dog. Celery salt is usually available at any grocery store.
Poppyseed Bun
Genuine Chicago Style Hot Dogs are traditionally served on a steamed poppyseed bun. Unfortunately, we have been unable to find a good source for pre-packaged poppyseed buns in Madison. However, you can usually special order poppyseed Hot Dog buns at grocery stores that have their own bakery. Your local Pick’n Save is one example. We are still searching for packaged buns and will let you know when we find them. In the Chicago area, poppyseed buns are available at most grocery stores including Jewel. If you can find “Mary Ann” buns, you are in for a real treat. Turano Bakery also has great buns

Best Chicago Hot Dog: Making a Chicago Hot Dog