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Classic Chicago-Style Hot Dog
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Nothing beats this classic.
|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|
- 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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