Hot dogs represent American food culture in a big way, and these classic hot dog toppings are sure to give you a tinge of patriotism and a lot of pleasure!

Chicago Style Hot Dog

The Chicago dog is an ever popular treat, reminiscent of the windy city and all it has to offer in an eclectic mix.

Ingredients

• 1 Poppyseed bun
• 1 all-beef hot dog
• 1 dill pickle spear
• 1 tbsp- Green pickle relish
• 1 tbsp- Yellow mustard
• 1 tbsp- Chopped onion
• 2 tomato wedges
• 2 Pickled peppers
• Celery salt to taste

Preparation

1. Bring some water to boil, reduce heat and simmer the hot dog in it till done
2. Place a steamer basket on the pot of water and lightly steam the bun
3. Place the hot dog in the bun and lay on the toppings in this order: mustard, pickle relish, onion, tomato wedges, pickle spear, pickled peppers and celery salt
4. The tomatoes should come between the top of the bun.
5. Serve without any further condiments

Cincinnati Cheese Coney Hot Dog

This style of hot dog is sure to wow you with a generous helping of shredded cheese, it’s pure culinary heaven!

Ingredients

Serves 12

• 2 pounds- Ground Beef
• 1 ½ cups- Ketchup
• ½ cup- Chopped onion
• ¼ cup- vinegar
• ¼ cup- Yellow mustard
• ¼ cup- Sugar
• ½ tsp- Ground black pepper
• ¾ tsp- Worcestershire sauce
• ½ tsp- Celery seed
• Standard all-beef hot dogs and buns
• 12 oz- Mild cheddar cheese, shredded

Preparation

1. Cook ground beef and onion in a large pot over medium heat, stirring to break lumps until the beef is browned.
2. Transfer to a slow cooker pot and add ketchup, vinegar mustard and sugar.
3. Season with salt, pepper, celery seed and Worcestershire sauce, cover and simmer for 2-3 hours.
4. Prepare standard hot dogs, top with chili sauce and shredded cheese.

Detroit Coney Dog

This version of the Coney uses sharp cheddar and has a stronger flavor though just as good as its milder cousin.

Ingredients

• 1 can whole tomatoes
• 1 whole onion, chopped
• 2 tbsp- ground cumin
• 1 tbsp- chilli powder
• 2 oz- Sharp cheddar
• 8 oz- Ground beef
• 4 pickles
• Pepper to taste
• Standard all-beef hot dogs and buns

Preparation

1. Place the tomatoes, cumin, chili powder, 3 tbsp of onion and half a teaspoon pepper in a slow cooker while crushing up the tomatoes with your hands as you do so.
2. Add the ground beef, stir well and cook with the cover on, at least 3-4 hours on high heat.
3. Prepare the hot dogs and buns, top with the sauce and add pickles and remaining onions.

San Francisco Style Hot Dog

The bacon in this topping creates a very hearty experience. This is as American as it gets!

Ingredients

Serves 8

• 8 slices- Applewood smoked bacon
• 1 tbsp- Dill pickle
• 1 tbsp- Shallots
• 1 tbsp- Caraway seeds, toasted
• ½ cup- Mayonnaise
• 2 tsp- Capers
• 4 cups- Shredded lettuce (Iceberg)
• 1 cup- Tomatoes
• 1/3 cup- Basil leaves
• Standard all-beef hot dogs and buns

Preparation

1. Whisk mayonnaise with caraway seeds, capers, pickle and shallot; make a fine remoulade out of them.
2. Prepare hot dogs and buns, and add tomatoes and bacon on top.
3. Toss basil and lettuce with half the remoulade to make a slaw.
4. Top the hot dog with the slaw.
5. Serve with the remaining remoulade.

Carolina Style Slaw Dog

This is a heavy coleslaw topping that is a nice offset from the savory hot dog flavor.

Ingredients

Serves 8 For Chilli

• 1 pound- Ground beef
• ½ cup- Red onion, chopped
• 1 cup- Water
• 3 tbsp- Tomato paste
• ¼ cup- Ketchup
• 1 tbsp- Chilli powder
• 1 tsp- Paprika
• 1 tsp- Worcestershire sauce
• 1 tsp- Sugar
• ½ tsp- Salt
• ½ tsp- Garlic powder

For Slaw

• ½ cup- Mayonnaise
• 2 tbsp- Apple cider vinegar
• ¼ cup- Sugar
• 2 cups- Pre-made coleslaw mix

Standard all-beef hot dogs and buns

Preparation

1. Mix all the coleslaw ingredients well in a bowl and refrigerate for later.
2. Cook the onion and ground beef until meat browns slightly, siphoning off any fluids.
3. Add the rest of the chili ingredients to the meat and cook for 15-20 minutes, adding more water if mixture gets too thick. Set aside to cool.
4. Grill hot dogs on a grill at high heat, until grill marks appear.
5. Put hot dogs in buns, topping them off with mustard, chili, and coleslaw, in that order.