Chicago Hot Dog No Ketchup: Classic All-Beef Recipe

A Chicago hot dog is an all-beef frankfurter tucked into a poppy seed bun and topped with yellow mustard, bright green relish, chopped onion, tomato, a pickle spear, sport peppers, and celery salt. This no-ketchup version follows the familiar Chicago-style combination, balancing savory, tangy, crisp, and spicy toppings without cooking them into the hot dog.

Ingredients

4 all-beef hot dogs, about 1.5 oz (43 g) each
4 poppy seed hot dog buns
4 teaspoons yellow mustard (20 ml)
4 tablespoons bright green sweet pickle relish (60 ml); neon-green Chicago-style relish is traditional, but regular sweet relish works with a less vivid color
1/2 cup finely chopped white onion (75 g)
1 medium ripe tomato, cut into 8 thin wedges (about 150 g)
4 dill pickle spears, about 4 in (10 cm) long each
8 sport peppers, drained; use 1-2 per hot dog, or substitute pickled jalapeño slices for a hotter, less traditional flavor
1/2 teaspoon celery salt (about 2 g)
Water for simmering the hot dogs, as needed

Instructions

Prepare the toppings before heating the hot dogs. Finely chop the onion, cut the tomato into wedges, drain the sport peppers, and set out the relish, mustard, pickle spears, and celery salt. This makes assembly quick and helps keep the buns from getting soggy while you search for ingredients.
Warm the buns by placing them in a steamer basket over gently simmering water for 1-2 minutes, just until soft and warm. If you do not have a steamer basket, wrap the buns in a clean, slightly damp kitchen towel and microwave them for about 10-15 seconds. Keep the buns covered while you cook the hot dogs.
Bring 1-2 inches (2.5-5 cm) of water to a gentle simmer in a saucepan. Add the hot dogs and heat for about 5-7 minutes, turning once, until steaming hot throughout. Follow the package directions if they call for a different method. Most packaged hot dogs are fully cooked, but heat them thoroughly; if a product requires cooking, use a food thermometer and follow its label directions. USDA FSIS advises reheating hot dogs to 165°F (74°C) when they are leftovers.
Lift the hot dogs from the water with tongs and let excess water drip off. Place one in each warm bun. Spread about 1 teaspoon (5 ml) mustard along each hot dog, then add about 1 tablespoon (15 ml) relish and 2 tablespoons (about 19 g) chopped onion.
Arrange two tomato wedges along one side of each hot dog and a pickle spear along the other. Add two sport peppers, or fewer if you prefer mild heat, and finish with a light sprinkle of celery salt. Serve promptly while the buns and hot dogs are warm. Do not add ketchup if you want the classic no-ketchup topping lineup.

Tips

Use a soft bun that can hold the toppings. Poppy seed buns are a familiar Chicago touch; if they are unavailable, a plain soft hot dog bun is a practical substitute. Avoid heavily toasted or crusty rolls, which can split when loaded.
Drain wet toppings before assembling. Let the relish and sport peppers drip briefly, and pat very juicy tomato wedges with a paper towel. Excess liquid can make the bun soggy before the hot dog is eaten.
Choose the heat level deliberately. Sport peppers are small pickled peppers with a distinct tang and moderate heat. Add one per dog for a gentler bite, or use pickled jalapeños if sport peppers are difficult to find; jalapeños usually taste hotter and less specifically Chicago-style.
Assemble just before serving. The toppings are best fresh, and celery salt can become overpowering if too much is added. Start with a small pinch on each dog and let diners add more at the table.

Serving Suggestions

Serve each hot dog on a plate or in a paper-lined tray, with napkins close by: the traditional toppings are generous and can shift as you eat. Pair it with plain potato chips, fries, or a simple green salad. For a cookout, set the toppings out in separate bowls and let everyone build a hot dog, keeping the no-ketchup option clear without insisting that every diner follow the same preference.

Variations

Chicago-style toppings can vary by vendor and household, so treat the ingredient order and amounts as a useful classic template rather than a rulebook. For less heat, use one sport pepper or leave it off. For a sharper bite, add a little more chopped onion; for extra crunch, use a crisp dill spear. If poppy seed buns are unavailable, use plain buns and serve poppy seeds separately only if desired. You can also omit the tomato or relish to suit taste, though the finished hot dog will move away from the familiar full topping combination. Ketchup is intentionally left out of this recipe.

Storage and Reheating

For the best texture, store hot dogs and toppings separately rather than saving assembled hot dogs. Refrigerate perishable food within 2 hours of serving, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Cooked hot dogs can be refrigerated in a covered container for 3-4 days; keep cut tomato, onion, and opened toppings covered and refrigerated, following any package directions. Discard food left out longer than the safe window.

Reheat leftover hot dogs until they reach 165°F (74°C), checking with a food thermometer, as USDA FSIS recommends for leftovers. Warm them in simmering water or in a covered microwave-safe dish with a little water, then check the temperature. Warm buns separately and assemble with cold toppings just before eating. Freezing is possible for plain cooked hot dogs, but their texture may change; do not freeze assembled buns or fresh toppings.

Frequently Asked Questions

Why doesn’t a Chicago hot dog have ketchup?
Many Chicago-style versions leave ketchup off because the classic combination is built around mustard, relish, onion, tomato, pickle, sport peppers, and celery salt. It is a regional convention, not a rule about what anyone is allowed to enjoy. This recipe keeps ketchup off to match the requested style.

Can I grill the hot dogs instead of simmering them?
Yes. Grill fully cooked hot dogs over medium heat, turning frequently, until hot throughout and lightly marked, following the package directions. Avoid charring them heavily. If the package says the hot dogs require cooking, use a thermometer and follow its safety instructions; leftovers should be reheated to 165°F (74°C).

What are sport peppers?
Sport peppers are small pickled peppers commonly used on Chicago-style hot dogs. They add tang and a noticeable but adjustable heat. If you cannot find them, pickled jalapeño slices are a convenient substitute, though they change the flavor and may be hotter.

Do I have to use neon-green relish?
No. Bright green Chicago-style relish is a recognizable traditional choice, but ordinary sweet pickle relish works. It will have a less vivid color and may taste slightly different, but still provides the sweet, tangy contrast the topping brings.

Can I make these ahead?
You can chop the onion and prepare the other toppings a few hours ahead, then cover and refrigerate them separately. Warm the buns and hot dogs and assemble at serving time. Fully assembled hot dogs do not keep their texture well because the toppings soften the bun.

Can I use another kind of hot dog?
All-beef franks are the standard choice for this version, but pork, chicken, or plant-based hot dogs can be substituted. Cook or heat each product according to its package directions, since products and safe handling instructions vary, and keep the same toppings if you want the Chicago-inspired flavor.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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