Philadelphia Eagles News

Devour the Competition: Chicago-style hot dogs

Devour the Competition is an initiative created by the Flik Hospitality staff to help the players get ready for the game through delicious food. The chefs prepare a meal during the week of the game that is inspired by the Eagles' opponent.

As the Eagles host the Chicago Bears this Sunday, the chefs made Chicago-style hot dogs. What's the difference between a Chicago-style hot dog and a regular one? The litany of toppings on a Chicago-style hot dog provide a symphony of flavors that transform this tailgating staple into a feast. Why does Chicago get its name on it? The story is that the garden-variety version of the hot dog was first introduced at the Chicago World's Fair and Columbian Exhibition in 1893 by two European immigrants.


8 all-beef hot dogs

8 poppy seed hot dog buns

8 tablespoons yellow mustard

8 tablespoons sweet emerald green

pickle relish

8 tablespoons chopped onion

32 tomato wedges

8 dill pickle spears

16 sport peppers

1 dash celery salt per hot dog


Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook for 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun for 2 minutes or until warm.

Place the pickle spear at the bottom of the steamed bun, followed by the hot dog. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, sport peppers, and celery salt. Nestle the tomatoes between the hot dog and the top of the bun. Serves 8.

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