Greek “chili” as found in Cincinnati and environs is finely ground beef seasoned with a whole spice rack. Cinnamon, cloves, allspice are all there. Served over spaghetti at a place like Skyline…yum! Personally I like to load it up and get a 5-way with cheese, onions and beans.
Aha! I get it now. :smack:
Haven’t made Cincinnati chili in donkey’s ears. Something else to put on my list of things to do!
I’d do it for $20. I don’t care for the raw tomatoes (maybe if they were diced & not full slices) or the pepper, and $5 is not enough to eat something I won’t enjoy. But $20 would help.
My ideal- if the bun would carry it- Ball Park at least for the dog, chopped onions, chili with beans, saurkraut, brown mustard with horseradish, and dill pickle relish. Or toss the bun & serve it on a bed of hash browns.
Damn. Now do I want to go to that trouble?
The “Greek chili” that Silenus is referring to is Cincinnati chili. The recipe was created by Macedonian immigrants. It’s beef with the spice combination typical of Cincinnati chili.
I would give it a go as never had a “Chicago style” hot dog and I’ll try most things once. The $5 is just a Brucie Star Bonus.
To be honest rarely had a decent hot dog - the meat is always so awful that the addition of non meat items look like it would improve it. Last one I had was in the away end at a Partick Thistle football (soccer) match - about a foot long and was absolutely minging.
That one looks just about perfect. Of course I would eat it.
I’d pay you TEN bucks. Five for the delicious hot dog with all the trimmings, and five for your promise to never besmirch such culinary perfection again with your pernicious slander. 
I’d eat it and it would be a perfectly fine lunch even if I think it’s a bit much. I’ve lost my taste for hot dogs and given the choice, I’d rather just have a nice brat with some kraut and a good mustard. It may have been a good lunch back in the day, but I’m at a point in my life where I don’t need a salad, I can hold. The lettuce, peppers, tomato, pickles and onions can all go in a bowl on the side. They don’t need to be on the bun.
I understand all you guys who don’t like mustard. I don’t much, either. But I got some given to us for free, and I’ve found that, if I balance it with sweet stuff (like the sweet relish) and use it sparingly, it actually works.
Lately I’ve been using it with thousand island and ketchup (used sparingly) on bologna sandwiches, as I’m getting low on mayo and can’t get to the store until Thursday or so.
Yeah, that’s pretty much how I feel too. I’m not a raw tomato fan, but I’d eat it, and probably enjoy it, if only because I’ve long wanted to try an authentic Chicago hot dog, not whatever jacked-up imitation they serve here in Dallas.
I’d eat it, then use the money to buy another one, and eat that.
So, will the OP ever reveal the cause for his hypothetical largesse with sausage-based comfort foods? What did you learn, Idle Thoughts?
While I’d be willing to pay a fin for such a hot dog, if offered a fin to eat a free one, I would of course take it.
I didn’t see this. I agree that brats are usually better. If I have a choice, I go with the brat. But I’d still want all the stuff on it.
With mustard…Never!
OK, I voted wrongly. What you are showing is not a typical Chicago hot dog. You can get hot peppers as an extra but that is not on a standard dog. What is standard IMHO is cucumber which seems to be absent from your dog. Bleh. I would not pay 5 bucks for that hot dog, no cukes and have to toss the pepper.
Born on Kedzie, thats my excuse.
5 bucks is 5 bucks.
Which ain’t enough.
The only place I have ever seen cucumbers (as opposed to a pickle spear, or in addition to one) on a hot dog is Byron’s. I cannot think of a single other place that does it. There may be another, but it’s not standard.
The “standard” Chicago hot dog is one of two things, in my experience, as I have posted. You have your Jimmy’s and Gene and Judes (yes, technically in River Grove) and Nicky’s style. This is a plain bun, mustard, non-neon relish, chopped raw onions, optional hot peppers, and often a pickle spear.
Then you have the “Vienna beef Chicago Style” which is poppy seed bun, neon green relish, tomatoes, chopped raw onions, mustard, celery salt, and optional hot peppers.
Quite often, you will find the latter with non-neon green relish (see: Portillo’s), but that’s basically what’s been settled on with the name “Chicago style”
Cucumbers, lettuce, bell peppers, etc., are not standard that I’ve seen anywhere. They are exceptions, like Byron’s. Born on Damen in Back of the Yards.
Actually, that should just say “sometimes” a pickle spear, not “often.” Jimmy’s, Gene('s) and Jude’s, 35th Street Red Hots, etc. do not serve it with a pickle spear. They are also often sold wrapped up together in wax paper with skin-on French fries (as in my earlier post with the picture of Jimmy’s Red Hots)
I’m quite a glutton, and like most edibles; so the deal would be more than fine by me. What I wouldn’t do – not for several times $5 – would be to eat a normal-type Australian burger-in-bun, no omissions allowed. I detest beetroot, and those strange people in Australia make it standard practice to include beetroot among the salad-and-veg stuff in burgers. Definitely not for me…