Sport Pepper

Entry in progress—B.P.
 
 
Vienna Beef
Vienna® Sport Peppers
Real Chicago Style Dogs Always Pack A Little Heat.
Emil Reichel and Sam Ladany knew what they were doing when they made sport peppers one of the original toppings of their famous hot dog. Vienna Sport peppers are medium-hot, naturally bite-sized, and packed in a seasoned brine to ensure the right amount of spicy crunch. They contain almost no fat and have only five calories per pepper.
     
4 August 1941, Amarillo (TX) Globe, pg 8, col. 7:
Louisiana, Denes learned, was best suited to paprika raising. He was advised to plant his seed at Opelousas, in St. Landry parish, to prevent contamination from sections where cayenne, tobasco, and sport peppers (all full of capsicum and very hot) are raised. 
 
29 July 1954, Chicago (IL) Daily Tribune, pg. A8 ad:
Jane Addams 8-oz. Jar
SPORT PEPPERS…21c
 
30 December 1964, Anderson (IN) Daily Bulletin, pg. 16, col. 4 ad:
Hor Sport Peppers
8-Oz Jar
23c
 
15 May 1980, Chicago (IL) Tribune, “What it takes to make a hot dog divine: Frank answers from Chicago’s cognoscenti” by Margaret Sheridan:
By virtue of all the trimmings, Chicago’s divine dogs do rise higher than most other city dogs. Ask for a dog “with everything” and one can expect condiments like mustard, chopped onions, sweet relish, a dill pickle spear, sport peppers (those bulbous green cousins to the jalapeno variety), and sliced tomatoes. Celery salt, sauerkraut, and catsup are optional.
 
10 April 1986, Chicago (IL) Tribune, “‘Red Hot Chicago’ Puts On The Dog,” pg. 11B:
Red Hot Chicago,” an award-winning entertainment special that takes an upbeat, humorous look at America’s favorite food, the hot dog, will be shown at 9 p.m. Wednesday on WTTW-Ch. 11.
 
The half-hour program focuses on the Chicago-style frankfurter, a steamed hot dog traditionally topped with mustard, pickle relish and chopped onions as well as fresh sliced tomato, wedges of dill pickles, hot sport peppers, shredded lettuce, cucumber slices and celery salt.
 
Google Books
Hot Peppers:
The Story of Cajuns and Capsicum
By Richard Schweid
Edition: 2, revised, illustrated
Chapel Hill, NC: UNC Press
1999
Pg. 24:
“Then my daddy took to growin’ sport peppers. Sports are not as large as cayennes, and not so small as tabascos. They’re an in-between size. They were called sports because they didn’t burn your hand when you picked them. Also, a sport pepper looks like somebody dressed up in a nice, new suit. That’s just how it looks.”