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Classic Chicago-Style Hot Dog
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Serves 8
Nothing beats this classic.
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Ingredients:
8 all-beef hot dogs
8 hot dog buns with poppy seeds
1 cup minced onions
1 cup finely chopped tomatoes
1 cup yellow mustard
1 cup sweet pickle relish
Sweet peppers, to taste
Celery salt, to taste
Directions:
Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sweet peppers and a sprinkle of celery salt.
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Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes.
Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sweet peppers and a sprinkle of celery salt.
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