I never “got” Chicago style hot dogs looking at pictures of them or seeing them on television. I was like “That’s no hot dog, there’s way too much stuff on them!” Some of them were topped with huge amounts of toppings that would presumably take a knife and fork to eat. It just didn’t make sense to me until one day I went to a Chicago style dog place and had one and it clicked. These are great man!. I can’t believe I never had one of these before. Notice I said Chicago style dog as I have never been to Chicago. I do feel there is a reasonable amount of topping to put on one though even if I were in Chicago. I’m sure I’ll be lambasted for that as well as not using poppy seed rolls.
I cook my dogs in a cast iron skillet over medium heat with about 1/2 cup of water or more. After the water simmers away the dogs will be left to cook in the rendered fat.
Traditional Chicago style hot dog toppings. Tomato, relish preferably neon green), minced onion, Sport peppers, yellow mustard, Kosher dill pickle, celery seed and optional cucumber on a poppy seed roll.
My all time favorite though is the West Virginia Slaw dog with chili sauce, minced onion, yellow mustard and sweet slaw on a steamed roll. Again I’ll probably be lambasted for using wheat rolls here but I liked them.