Chicago-style all beef hot dog, boiled and served in a poppy seed bun with tomato, pickle spears, mustard, relish, onion and sport peppers. Never ketchup!
6 all-beef hot dogs
6 poppy seed buns
3 pickle spears, halved
1 onion, chopped
12 sport peppers
1. Boil hot dogs for 6-8 min. or grill 7-9 min. until warmed through (160°F).
2. Split poppy seed buns and place hot dogs inside. Insert tomato slices and pickle spears alongside hot dogs.
3. Top dogs with mustard, relish, chopped onions, and peppers. Serve immediately.