The Midwest reflects a number of Chicago influences, but few as wonderful as the Chicago Style Hot Dog.  Many years ago, the humble hot dog ascended to royal status in Chi-Town, and rightfully so.  Piled high with crunchy, unlikely treats and seasoned to perfection, this dog is bound for glory.  There is no good reason to wait.  Let us now ascend.
       Other than the hot dog and the bun, here's what we'll need:

1. Bright green relish
2. Yellow mustard (Stone ground is an alternative)
3. Fresh chopped onions
4. Tomato wedges (slices are an alternative)
5. A kosher pickle spear
6. Two sport peppers (Tabasco peppers are an alternative)
7. A dash of celery salt

       There IS an art to this, and a proper order, though good people disagree about some of the details.  Few would argue that every ketchup bottle within a city block should be banished, for that red stuff is blasphemy upon the Dog Glorious. Otherwise, don't skimp on anything, because a Chicago Dog's majesty includes its messiness.  
       Start with a good quality beef hot dog and - if possible - a poppyseed bun.  Personally, I like to first boil the dog, and then grill it off to give it good markings.  The bun should be warm and moist.
       Layer a generous pad of green, sweet relish on the warm bun, followed by mustard and those delightful, crunchy sweet onions. His Honor, the dog itself, will rest upon this royal bed.  At his right side goes the dill pickle spear, and you may wedge your two tomato slices at his left.  The two sports peppers belong on the top, lengthwise.  Sprinkle a bit of celery salt over the whole adventure, and...
      Behold.  The perfect dog.