Chicago Style Hot Dog Chili
The Chicago style dog is a city-wide fan favorite. There are certain must-haves and one very important
rule – NO KETCHUP. The dogs must be Vienna, gotta have mustard, the works from the veggie bar
and celery salt. This chili puts all that in a bowl and lets you garnish the way you want to – if you like it a
little hot, toss in the sport peppers. Pair it up with a poppy seed breadstick and you’re in Chicago dog
heaven.

Level of Difficulty: Super Easy

Serves 4.

Lineup:
1.25 lb. ground sirloin
1.25 lb. ground round
1 large onion, diced
1 cup beef stock
1 (10 ¾ oz.) can condensed tomato soup
1 (15 oz.) can tomato sauce
2 tablespoons chili powder
¼ cup yellow prepared mustard
¼ cup pickle relish
2 teaspoons celery salt
1 teaspoon celery seed
1 teaspoon seasoned pepper (Lawry’s)
4 Vienna style hot dogs, cut into slices

Garnishes:
Chopped cucumber
Chopped onion
Chopped tomato
Sport peppers
Yellow mustard

Playbook:
In a large stockpot over medium-high heat, brown the ground sirloin, ground round and onion. Drain.
Add beef stock, tomato soup, tomato sauce, chili powder, mustard, relish, celery salt, celery seed and
pepper. Mix well – bring to a boil. Reduce heat and simmer for 20-30 minutes until thickened. Add hot
dog pieces and heat through. Ladle chili into bowls and garnish with cucumbers, onions, tomatoes,
peppers and mustard.

Special Teams:
Poppy seed breadsticks
Beer