Chicago Red Hots
The Chicago-Style Hot dog, Chicago Dog, or Chicago Red Hot -- a hot dog by any other name would not taste as good. Often referred to as "dragged through the garden," the Chicago Red Hot is known for its bounty of toppings: tangy yellow mustard, diced onions, sweet pickle relish, tomato wedges, pickled sport peppers, a dash of celery salt, and a dill pickle spear. While it is typically served on a poppy seed bun, we top our plant-based version of this midwestern delicacy with a sprinkling of poppy seeds.
Nutrition (per serving)
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INGREDIENTS
- 2 hot dogs
- 2 hot dog buns
- 4 yellow mustard packets
- 2 sweet relish packets
- 1 yellow onion, peeled, trimmed and diced
- 2 dill pickle spears
- 1 Roma tomato, trimmed and cut into wedges
- 6 sport peppers
- 2 tsp poppy seeds
- 1 tsp celery salt
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
- ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Nutrition (per serving)
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INSTRUCTIONS
Light all grill burners on high. Cover and heat grill until hot, about 5 to 10 minutes. Clean and oil cooking grate. Arrange hot dogs on grill and cook, turning frequently, until heated through and charred, 4 to 5 minutes. (TIPS: Do not remove casings from the hot dogs. You can also cook the hot dogs in a medium nonstick skillet over medium-high heat or air-fry at 400°F for 4 to 5 minutes.)
Wrap buns in damp paper towel and microwave until warmed through, 10 to 15 seconds.
Divide steamed buns between serving plates. Add cooked hot dog and top with as much mustard, relish, and onion as you'd like. Top with pickle spear, 2 tomato wedges, and 2 sport peppers. Sprinkle Chicago red hots with poppy seeds and celery salt. Enjoy!
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