Chicago Dogs (Wilson Family-Style)

Prep Time: 10 minutes | Cook Time: 10 minutes | Total Time: 20 minutes | Servings: 6

Why I Love This Recipe

Every Fourth of July, we break out the grill and go full Chicago-style. These are our once-a-year indulgent hot dogs—salty, tangy, colorful, and totally loaded. We toast the buns for a little crunch and pile on all the classic toppings. It’s nostalgic and just plain fun—especially with chips and watermelon on the side.

Ingredients

• 6 all-beef hot dogs (Vienna Beef if you can find it)

• 6 poppy seed buns (toasted)

• Yellow mustard

• Neon green sweet relish

• Chopped white onion

• Tomato wedges (about 2 per dog)

• Dill pickle spears (1 per dog)

• 6–12 sport peppers

• Celery salt

Instructions

1. Grill the hot dogs until heated through and slightly charred, about 7–10 minutes.

2. Toast the buns on the grill or in a skillet until lightly golden and crisp.

3. Assemble in this order:

   • Place hot dog in toasted bun

   • Add yellow mustard

   • Spoon on neon relish

   • Sprinkle with chopped onion

   • Tuck in tomato wedges on one side

   • Add dill pickle spear on the other

   • Top with sport peppers

   • Finish with a dash of celery salt

4. Serve hot and pass the napkins!

Notes

• We love these with kettle chips and ice-cold drinks on the porch.

• Want to make it interactive? Set up a DIY toppings bar so everyone can build their perfect dog.