Restaurants›Fifty West Brewing Company- Chillicothe›Hot Dog Package Recipe

Hot Dog Package Recipe

Inspired by Fifty West Brewing Company- Chillicothe
Time25m
Serves4

CHOOSE ONE STYLE: 1 Ball Park Style Toppings | Relish, Onions, Sauerkraut. 2 Cincy Style Toppings Chili, Shredded Cheese, Onion

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Hot Dogs & Buns

Ball Park Style Toppings (choose this set for Ball Park)

Cincy Style Toppings (choose this set for Cincy)

Optional Garnishes & Equipment

Method

Hot Dogs & Buns

1

Preheat

If grilling, preheat grill to medium-high (about 375–425°F / 190–220°C). If using stovetop, heat a skillet over medium. If boiling, bring a pot of water to a gentle simmer.

2

Cook hot dogs

Grill or pan-sear the hot dogs for 5–7 minutes, turning occasionally, until nicely browned and heated through. If boiling, simmer 4–6 minutes. Internal temperature should reach 165°F (74°C).

3

Toast buns

Brush the cut sides of hot dog buns with vegetable oil or butter. Place them face-down on the hot grill or skillet for 30–60 seconds until lightly toasted and golden — watch closely so they don't burn.

Ball Park Style Toppings (use this section if you selected Ball Park)

4

Prep toppings

Drain sauerkraut well and squeeze lightly with paper towels to remove excess moisture. Finely chop the raw onion so you have about 1/4 cup.

5

Assemble Ball Park hot dogs

Place a cooked hot dog in a toasted bun. Add about 1 tablespoon yellow mustard down the length of each hot dog (2 tbsp total divided among 4). Spoon about 1 tbsp sweet pickle relish onto each dog (about 0.25 cup total). Sprinkle about 1 tablespoon chopped onion per hot dog (0.25 cup total). Top with sauerkraut, distributing about 2 tablespoons per dog (0.5 cup total). Serve immediately.

Cincy Style Toppings (use this section if you selected Cincy)

6

Warm chili

Warm the Cincinnati-style chili in a small saucepan over low heat until simmering gently, stirring occasionally (about 5–8 minutes). Keep it warm on low so it stays pourable.

7

Prep onions and cheese

Finely dice the raw onion to yield about 1/4 cup. Grate or fluff the cheddar so it’s easy to sprinkle.

8

Assemble Cincy hot dogs

Place a cooked hot dog in a toasted bun. Spoon about 1/4 cup warmed Cincinnati chili over each hot dog (use the 1 cup total to cover 4 dogs). Generously sprinkle about 2 tablespoons shredded cheddar per dog (0.5 cup total) so it melts slightly from the warmth of the chili. Top with about 1 tablespoon finely chopped onion per dog (0.25 cup total). Serve hot.

Optional Garnishes & Serving

9

Add pickled sport peppers or jalapeño slices to taste. Serve the hot dogs immediately with napkins at the ready.