Chili, Slaw or Cream Cheese? 20 Regional Hot Dogs From Across America to Make at Home for Game Day

Ask someone from Chicago to put ketchup on a hot dog and you might start a fight. Every corner of America has its own way to dress hot dogs, and people are proud of it. A video comparing a $2 hot dog with a $169 hot dog has more than 34 million views on YouTube, which tells you how much we all love this humble food. The best part: you can make the famous regional hot dogs at home with a pack of franks, a few buns and the right toppings. Fire up the grill or the stove and take a tour of the country from your kitchen..

Regional Hot Dogs: How to Start Your Tour at Home

Before you pick a city, get the basics right. Buy all beef franks with a natural casing if you can find them, because they snap when you bite. Warm the buns: steam them over a pot or wrap them in foil on the grill. And set out the toppings before the dogs are done so everyone can build fast. Which city are you starting with?

You will need: 8 all beef hot dogs (natural casing if possible), 8 hot dog buns, yellow mustard, chopped onion, a pot or grill, foil.

How to make it: 1. Simmer the hot dogs in water for 5 minutes or grill over medium heat, turning often, for 6 to 8 minutes. 2. Steam the buns for 1 minute or warm in foil on the grill. 3. Put the dog in the bun first, then add wet toppings, then crunchy ones. 4. Serve right away while the buns are soft.

Chicago-Style Dog, the Most Famous of the Regional Hot Dogs

The Chicago dog is a salad on a bun. Start with a poppy seed bun and an all beef frank, then add yellow mustard, bright green relish, chopped onion, two tomato wedges, a dill pickle spear, sport peppers and a shake of celery salt. Locals say no ketchup, ever. Do you agree with the no ketchup rule?

You will need: 4 all beef franks, 4 poppy seed buns, yellow mustard, 1/4 cup sweet pickle relish (green), 1 small onion (chopped), 1 tomato (cut in wedges), 4 dill pickle spears, 8 sport peppers or pickled serrano peppers, celery salt.

How to make it: 1. Simmer the franks for 5 minutes. 2. Steam the buns. 3. Add mustard along the dog. 4. Add relish and onion. 5. Tuck tomato wedges on one side and the pickle spear on the other. 6. Add sport peppers and a pinch of celery salt.

New York Street Cart Dog With Onions in Sauce

The New York cart dog is simple and perfect: a griddled frank, spicy brown mustard, sauerkraut and those soft red onions cooked in a sweet tomato sauce. You can make the onion sauce at home in 20 minutes and keep it in the fridge all week. Kraut, onions or both?

You will need: 4 all beef franks, 4 buns, spicy brown mustard, 1 cup sauerkraut (drained). Onion sauce: 1 tbsp oil, 2 onions (sliced thin), 1/4 cup ketchup, 1/4 cup water, 1 tsp chili powder, 1/2 tsp cinnamon, pinch of salt.

How to make it: 1. Cook the onions in oil over medium heat for 10 minutes until soft. 2. Add ketchup, water, chili powder, cinnamon and salt. 3. Simmer 10 minutes until thick. 4. Cook the franks on a griddle. 5. Top with mustard, sauerkraut and onion sauce.

Detroit Coney Dog

In Michigan, a coney dog means a natural casing frank with a smooth beef chili that has no beans, a line of yellow mustard and a pile of chopped white onion. Coney restaurants are everywhere in the Detroit area, and many families have their favorite. The chili is thin enough to soak into the bun a little, and that is the point. Have you ever had a real coney?

You will need: 6 natural casing beef franks, 6 buns, yellow mustard, 1 onion (finely chopped). Coney sauce: 1 lb ground beef, 1 cup beef broth, 2 tbsp tomato paste, 1 tbsp chili powder, 1 tsp cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp salt.

How to make it: 1. Brown the beef, breaking it into very small pieces. 2. Add broth, tomato paste and spices. 3. Simmer 20 minutes until saucy. 4. Grill or simmer the franks. 5. Bun, frank, chili, mustard, onion.

Flint-Style Coney With a Dry Meat Topping

Just an hour north of Detroit, Flint does its coney differently. Instead of a saucy chili, the topping is a drier, crumbly seasoned meat mixture that sits on top of the dog with mustard and onions. It is less messy, so it is great for kids. Saucy or crumbly: which coney would win at your house?

You will need: 6 beef franks, 6 buns, yellow mustard, 1 onion (finely chopped). Topping: 1 lb lean ground beef, 2 tbsp butter, 1 tbsp chili powder, 1 tsp paprika, 1 tsp cumin, 1/2 tsp onion powder, 1/2 tsp salt, 1/4 cup water.

How to make it: 1. Brown the beef in butter, mashing it into very fine crumbles. 2. Add the spices and water. 3. Cook on low for 15 minutes until almost dry. 4. Top each frank with mustard, a spoon of the crumbly meat and onion.

Cincinnati Cheese Coney

Cincinnati chili is sweet and warm with spices like cinnamon and cloves, and the cheese coney is how many kids first taste it. A small frank goes in a soft bun with mustard, the thin chili, onions if you want them, and a tall fluffy pile of finely shredded cheddar. Use the finest side of your grater for that cloud of cheese.

You will need: 8 small beef franks, 8 small buns, yellow mustard, finely chopped onion, 2 cups finely shredded mild cheddar. Chili: 1 lb ground beef, 1 1/2 cups water, 1 can (8 oz) tomato sauce, 1 tbsp chili powder, 1/2 tsp cinnamon, 1/4 tsp ground cloves, 1/2 tsp cumin, 1 tsp cocoa powder, 1 tsp vinegar, salt.

How to make it: 1. Break the raw beef into the water in a pot and bring to a simmer, stirring until fine. 2. Add tomato sauce, spices, cocoa and vinegar. 3. Simmer 45 minutes until thick. 4. Bun, frank, mustard, chili, onion. 5. Pile on the cheese.

Tucson Sonoran Dog, the Wildest of the Regional Hot Dogs

The Sonoran dog came to Tucson from northern Mexico, and it is a party in a bun. The frank is wrapped in bacon and griddled, then tucked into a soft, slightly sweet roll with pinto beans, grilled and raw onions, tomatoes, a squiggle of mayo, mustard and jalapeno salsa. A roasted chile on the side is the classic finish. Would you try this one?

You will need: 4 beef franks, 4 slices thin bacon, 4 soft bolillo rolls or hot dog buns, 1 cup cooked pinto beans (warm), 1 tomato (diced), 1/2 onion (diced), 1/2 onion (sliced and grilled), mayonnaise, yellow mustard, jalapeno salsa.

How to make it: 1. Wrap each frank tightly in a slice of bacon. 2. Cook in a skillet over medium heat, turning, until the bacon is crisp, about 10 minutes. 3. Warm the rolls. 4. Spoon beans into each roll, add the dog. 5. Top with onions, tomato, mayo, mustard and salsa.

Seattle Cream Cheese Dog, the Most Surprising of the Regional Hot Dogs

This one surprises everyone. Seattle street carts serve their dogs with a smear of cream cheese and a pile of grilled onions, often with jalapenos and a squeeze of sriracha. The cream cheese melts into the warm bun and somehow it just works, especially late at night after a game. Be honest: would you try cream cheese on a hot dog?

You will need: 4 beef franks or polish sausages, 4 buns, 4 oz cream cheese (soft), 2 onions (sliced), 1 tbsp butter, sliced jalapenos, sriracha, yellow mustard.

How to make it: 1. Cook the onions in butter for 15 minutes until golden. 2. Split and grill the franks. 3. Toast the buns and spread with cream cheese while warm. 4. Add the dog, onions and jalapenos. 5. Finish with sriracha or mustard.

Washington DC Half-Smoke

The half-smoke is DC’s own sausage: a coarse, smoky link that is usually part pork and part beef, with more spice than a regular hot dog. In the capital it comes split and grilled with chili, mustard and onions. Look for smoked sausages labeled half-smoke, or use a spicy smoked sausage. Have you tried one in DC?

You will need: 4 half-smoke or spicy smoked sausages, 4 sturdy buns, 1 cup beef chili, yellow mustard, 1/2 onion (chopped), shredded cheddar (optional).

How to make it: 1. Score the sausages lightly. 2. Grill over medium heat for 8 to 10 minutes until browned and hot. 3. Toast the buns. 4. Add mustard, sausage, warm chili and onions. 5. Add cheese if you like.

Cleveland Polish Boy, the Biggest of the Regional Hot Dogs

Cleveland stacks a whole meal in one bun. A grilled kielbasa sausage goes in first, then a layer of french fries, a pour of barbecue sauce and a pile of coleslaw on top. Of all the hot dogs here, it is the messiest and maybe the most wonderful, so serve it on a plate with a fork nearby. Crinkle fries work great here. Fries inside the bun: genius or too much?

You will need: 4 kielbasa links, 4 large buns, 3 cups hot french fries, 1/2 cup barbecue sauce, 2 cups creamy coleslaw.

How to make it: 1. Grill or pan sear the kielbasa until browned. 2. Bake or air fry the fries until crisp. 3. Put the sausage in the bun. 4. Add a layer of fries. 5. Spoon barbecue sauce over the fries. 6. Top with coleslaw.

Carolina Slaw Dog

In the Carolinas and much of the South, the standard order is “all the way”: chili, mustard, onions and a cool, creamy coleslaw on top. The cold crunchy slaw against the warm chili is what makes it so good. Make the slaw a few hours ahead so it gets extra creamy. Slaw on top or on the side?

You will need: 8 beef franks, 8 buns, yellow mustard, 1/2 onion (chopped), 1 cup beef chili. Slaw: 3 cups finely chopped cabbage, 1/3 cup mayo, 1 tbsp sugar, 1 tbsp vinegar, salt and pepper.

How to make it: 1. Mix the slaw ingredients and chill at least 1 hour. 2. Cook the franks. 3. Bun, frank, mustard, chili and onions. 4. Top with a big spoon of cold slaw.

Upstate New York Michigan Dog

Here is a fun one: in Plattsburgh and the North Country of New York, a “Michigan” is a hot dog with a spiced meat sauce, served with onions buried under the dog or piled on top. Locals have argued about the name for years. The meat sauce is a little tangy and great on fries too. Have you ever heard of a Michigan from New York?

You will need: 8 franks, 8 top split buns, chopped onion, yellow mustard. Sauce: 1 lb ground beef, 1 can (6 oz) tomato paste, 1 1/2 cups water, 1 tbsp chili powder, 1 tsp cumin, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp vinegar, salt.

How to make it: 1. Brown the beef into fine crumbles. 2. Add tomato paste, water and spices. 3. Simmer 30 minutes until thick. 4. Put onions in the bun first if you want them “buried,” then the dog, then the sauce and mustard.

Texas Chili Cheese Dog

Texans take their chili seriously, and they put it on dogs too. Spoon thick beef chili over a grilled frank, then pile on shredded cheddar and let it melt under a hot broiler for a minute. Sliced jalapenos and chopped onion finish it off. These are the hot dogs for cold football nights. Beans or no beans in your chili?

You will need: 6 franks, 6 buns, 2 cups thick beef chili, 1 1/2 cups shredded cheddar, 1/2 onion (chopped), sliced jalapenos.

How to make it: 1. Grill the franks. 2. Put dogs in buns on a sheet pan. 3. Spoon chili over each one and top with cheese. 4. Broil 1 to 2 minutes until the cheese melts. 5. Add onion and jalapenos.

Los Angeles Bacon-Wrapped Street Dog

Walk out of a concert or a game in Los Angeles and you might smell these before you see them. Street carts wrap the dogs in bacon and cook them on a griddle with peppers and onions, then add ketchup, mustard and mayo. At home, a cast iron skillet gives you the same crispy bacon. Would you eat this after a game?

You will need: 4 franks, 4 slices bacon, 4 buns, 1 bell pepper (sliced), 1 onion (sliced), 1 jalapeno (sliced), ketchup, mustard, mayo.

How to make it: 1. Wrap each frank in bacon and secure with a toothpick. 2. Cook in a skillet, turning, until crisp. 3. Cook peppers and onions in the bacon fat until soft. 4. Remove toothpicks, add dogs to buns. 5. Pile on peppers and onions and add the three sauces.

Chicago Francheezie (Cheese and Bacon)

Chicago has a second famous dog that is pure indulgence. The Francheezie is a frank that is split, filled with cheese, wrapped in bacon and cooked until the bacon is crisp. At home, the oven makes it easy and keeps the cheese inside. Serve with a pickle to cut the richness. Would you choose this over the classic Chicago dog?

You will need: 4 jumbo beef franks, 4 strips American or cheddar cheese, 4 slices bacon, 4 buns, toothpicks.

How to make it: 1. Split each frank lengthwise without cutting through. 2. Fill with a strip of cheese. 3. Wrap tightly in bacon and secure with toothpicks. 4. Bake on a rack at 400F for 18 to 20 minutes until the bacon is crisp. 5. Remove toothpicks and serve in buns.

Homemade Corn Dogs

State fair memories on a stick. A quick cornmeal batter coats the franks, and a short fry in a small pot gives you that crunchy golden shell. You need only about two inches of oil in a tall pot. Make sure the hot dogs are dry before dipping so the batter sticks. Ketchup and mustard, or just mustard?

You will need: 8 franks (patted dry), 8 wooden sticks, oil for frying. Batter: 1 cup yellow cornmeal, 1 cup flour, 2 tbsp sugar, 1 tbsp baking powder, 1/2 tsp salt, 1 egg, 1 cup milk.

How to make it: 1. Heat 2 inches of oil to 350F in a tall pot. 2. Whisk the dry ingredients, then add egg and milk. 3. Pour batter into a tall glass. 4. Insert sticks into the franks and dip to coat. 5. Fry 3 to 4 minutes, turning, until golden. 6. Drain on a rack.

The Ballpark Classic With Sweet Relish

Sometimes the best dog is the one from summer afternoons at the ballpark: a snappy frank, yellow mustard, sweet relish and chopped onion. No fuss. If you have kids, these are the hot dogs they will build again and again, and this simple version is the base for every other style in this list. What was your favorite ballpark food as a kid?

You will need: 8 franks, 8 buns, yellow mustard, sweet pickle relish, 1/2 onion (finely chopped).

How to make it: 1. Simmer or grill the franks. 2. Steam the buns. 3. Add mustard. 4. Spoon on relish and onion. 5. Serve with chips and a cold drink.

Ketchup or Mustard? The Great Hot Dog Debate

It is time to settle it. Some families say ketchup belongs only on fries, while others grew up with it on every hot dog. Mustard fans say it brings out the flavor of the meat. Vote for your house: A) mustard only, B) ketchup only, C) both, D) neither, give me chili. For a sweet and tangy middle ground, try the honey mustard below.

You will need: 8 franks, 8 buns. Honey mustard: 1/4 cup yellow mustard, 2 tbsp honey, 1 tbsp mayonnaise. Ketchup and mustard for the table.

How to make it: 1. Stir the honey mustard together. 2. Cook the franks. 3. Set out ketchup, mustard and honey mustard. 4. Let everyone vote with their bun.

How to Grill a Perfect Hot Dog

A great dog starts on the grill. Use medium heat, not high, so the outside browns while the inside heats through without splitting. Make a few shallow cuts or a spiral cut so the edges crisp and toppings hold. Roll them often. Toast the buns on the cooler side for the last minute, and your hot dogs are ready. If you want more ideas, try our game day dips.

You will need: 8 franks, 8 buns, a grill, tongs, a small knife.

How to make it: 1. Heat the grill to medium. 2. Cut shallow diagonal slits in each frank. 3. Grill 5 to 7 minutes, turning every minute. 4. Move to the cool side when browned. 5. Toast buns cut side down for 30 to 60 seconds.

Build a Regional Hot Dogs Topping Bar for the Family

Want to try several regional hot dogs in one night? Set up a bar. Make one pot of chili, one bowl of slaw and a pan of grilled onions, then add the easy stuff: relish, cheese, jalapenos, pickles and cream cheese. A family topping bar costs far less than a round of stadium dogs, and everyone builds their own. Which city will your family try first?

You will need: 16 franks, 16 buns, 1 pot beef chili, 2 cups coleslaw, 2 onions (grilled), 1 cup shredded cheddar, 1/2 cup relish, pickle spears, sliced jalapenos, 4 oz cream cheese, mustard, ketchup, mayo.

How to make it: 1. Make the chili and slaw ahead. 2. Grill the onions and keep them warm. 3. Put each topping in its own bowl with a spoon. 4. Grill the franks and keep them in a covered pan. 5. Steam the buns and let everyone build.