Cali-Chicago Hot Dog

Cali-Chicago Hot Dog

Being from Chicago but living in California for the past 20 years, I have started to created a blend of my two worlds. One of the most iconic food items in Chicago is the Chicago Dog. This is my supped up California version of it. (The original is still awesome and will include for reference if you want to go OG.) 

The pretzel bun takes it to a whole new level. I love adding the avocado and grilled onions. I personally prefer dill relish over sweet relish but your choice. 

One of the key factors in a Chicago Dog is the need to have an all beef hot dog. Well, we have three incredible all beef hot dogs to choose from. Our Original Rustic Hot Dog, our Big Link Rustic All Beef Hot Dog and the latest addition, our Ecological Outcome Verified All Beef Hot Dog made with beef from verified regenerative lands and infused with beef bone broth (extremely nutrient-dense). All three hot dogs are sugar free, nitrate free, naturally cured, Non-GMO verified, uses organic spices and just plain delicious!

This is one the easiest, crowd pleaser meals for families, groups or just a party of one. Sometimes, I like to make it similar to a taco bar where everyone can choose their ingredients (Even allowing the use of ketchup, which is the biggest faux pas. ;) ) Enjoy!

The Cali-Chicago Dog

Time: 20 minutes

Serves: 4


  • Keller Crafted All Beef Hot Dog
  • 4 Pretzel Buns (OG: Poppyseed Bun)
  • Stone Mustard (OG: Yellow Mustard)
  • Sport Peppers (gives it a kick!)
  • 1 Tomato, sliced
  • Avocado, sliced (OG: No Avocado)
  • White Onion, chopped (Go even more California style and grill the onions)
  • 4 Dill Pickle Spears
  • Dill Relish (OG: Sweet Relish)
  • Celery Salt


Prep your ingredients. Chop your onion, slice your tomato and avocado. Slice your pretzel buns. 

Either steam, boil or grill your hot dogs to an internal temperature of at least 160 degrees F. (It's your preference, a true Chicago dog is steamed). If you are grilling, put your grill on medium high. It should only take 4-5 minutes on each side to get it plump and juicy. If you are steaming, bring about 3-4 inches of water to boil. Place a steaming basket over the boiling water. Cover and let it steam for about 3 minutes. If you are boiling, boil water on high and add the hot dogs. Cook uncovered for 5-6 minutes. 

In the last minute of cooking your hot dogs, throw the pretzel buns on the grill, toaster oven or broiler for about 30 seconds each side to warm them.

Add all your toppings. On each hot dog generally add about 2-3 slices of tomato, 3-4 sport peppers, 1 pickle spear, 2-3 slices of avocado, spread onto one side of the bun, 1 tablespoon relish, and a sprinkle of celery salt.


Laura Sabin, Keller Marketing Manager