Whether you’re firing up the grill for the Fourth of July, planning a laid-back weekend cookout, or just looking for a fun way to spice up your summer meals, hot dogs are a classic go-to. But not all dogs are created equal! From the pickle-packed streets of Chicago, to Motor City’s chili-smothered cones, and L.A.’s bacon-wrapped street eats, here are three regional hot dog styles you can recreate at home.
Chicago-Style Hot Dogs
This no-ketchup-allowed classic is all about the toppings. A true Chicago-style hot dog is loaded with bold, tangy ingredients that pack a crunch and deliver serious flavor.
Ingredients:
- All-beef hot dogs
- Poppy seed hot dog buns
- Yellow mustard
- Sweet green pickle relish
- Chopped onion
- Tomato wedges
- Dill pickle spears
- Pickled sport peppers
- Celery salt
Instructions:
Boil or steam your hot dogs until heated through. Warm the poppy seed buns by steaming them briefly. Place the hot dog inside the bun, then layer with mustard, relish, onions, tomato wedges, a dill pickle spear, and sport peppers. Finish with a dash of celery salt, never ketchup!
Inspired by this recipe from AllRecipes
Detroit-Style Coney Dogs
Don’t let the name fool you, Detroit-style coney dogs are a Motor City staple. Unlike chili dogs, the Coney sauce is spiced just right and made with ground beef for a rich, savory bite.
Ingredients:
- All-beef hot dogs
- Hot dog buns
- Ground beef
- Onion (finely chopped, for topping and sauce)
- Garlic
- Tomato paste
- Yellow mustard
- Worcestershire sauce
- Sugar
- Chili powder
- Ground cumin
- Salt & pepper
- Water
- Yellow mustard (for topping)
Instructions:
In a skillet, brown ground beef with garlic and onion. Add tomato paste, mustard, Worcestershire sauce, spices, and a splash of water. Let the mixture simmer until thickened.
Boil the hot dogs and warm the buns. To serve, place the hot dog in the bun, top with Coney sauce, a squirt of yellow mustard, and chopped raw onion.
Based on the original recipe from AllRecipes
L.A. Bacon-Wrapped Hot Dogs
These crave-worthy dogs are a staple of Los Angeles street vendors, wrapped in sizzling bacon and topped with sautéed peppers, onions, and jalapeños for a savory-spicy bite.
Ingredients:
- Hot dogs
- Bacon strips
- Hot dog buns
- Onion (sliced)
- Red and green bell peppers (sliced)
- Jalapeños (sliced)
- Mayonnaise
- Mustard
- Ketchup
Instructions:
Wrap each hot dog in a strip of bacon. Cook them in a skillet or on the grill until the bacon is crispy and the hot dogs are cooked through. Sauté onions, bell peppers, and jalapeños in a bit of oil until soft and golden. Toast your buns if desired, then assemble each hot dog with the cooked veggies and your choice of ketchup, mustard, or mayo.
Inspired by The Kitchn’s recipe
