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Chicago-Style Hot Dogs

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“I grew up on these, it's the only way to eat hot dogs. Don't ever, ever put ketchup on them!”

Ingredients Nutrition

  • 2 medium ripe tomatoes
  • 16 sport bell peppers or 16 pepperoncini peppers
  • yellow mustard
  • 12 cup finely chopped yellow onion (I use my food processor to get the right chop)
  • 12 cup sweet pickle relish
  • celery salt
  • 8 beef hot dogs (Vienna beef are best)
  • 8 hot dog buns, with poppy seeds


  1. Prepare your grill for grilling.
  2. Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
  3. Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
  4. Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
  5. Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
  6. Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!

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