Wienerschnitzel Chili Sauce

By Beefman-2

Ingredients

• 3/4 pound ground beef
• 1/4 pound ground pork
• 6 cups water
• 1/4 cup cornstarch
• 1/2 cup all pourpose flour
• 6-ounce can tomato paste
• 1/4 cup chili powder (McCormick)
• 3 tablespoons white vinegar
• 1 tablespoon salt
• 1 tablespoon dried minced onion
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Details

Servings 6
Cooking time 40mins
Adapted from topsecretrecipes.com

Preparation

Step 1

1. Brown ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When the meat is completely browned cover saucepan and turn heat to low. This way the ground meat will simmer in its own juices.

2. After 10 minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of it in the pan.

3. While the meat is still off the heat, whisk the water and cornstarch together in a bowl until the cornstarch is dissolved. Whisk the Wondra flour into the water as well, then add the solution to the pan.

4. You can now set the pan back over medium heat and add the remaining ingredients. Bring mixture to a boil, stirring often.

5. When the chili begins to boil, reduce heat and simmer for 30 minutes. When the chili is done it will thicken and become a dark brown color, just like the real thing. And, like the original, you can use this chili sauce on hot dogs, hamburgers, and french fries, or take it solo.

Makes 6 cups.

: Wondra flour is a finely ground, quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to all the other flours.

Add ratings and review

Everyone loves this when I make it! People are always asking me for the recipe! I just tell them it's an old family recipe and I can't give it out! If they only knew! Thanks Todd!

We absolutely LOVE this recipe and use it often. The only change we make is to use 1/3 the amount of vinegar. Otherwise, it isn't too runny or too starchy, as long as you let it simmer just like you are supposed to. It is perfect! We love it on fries, tater tots, hot dogs, or just plain with cheese and crackers. We have many requests for it. Thanks!

I used to work at WIENERSCHNITZEL in el paso, tx as a shift manager. This recipe is correct and to make it more detailed the chilli can brand is GALARDI (orange can). After adding water put 4 of your fridge icecubes and mix them. After that put the cilindered pans in a water steamer stove until the chilli reaches 165 degrees. thats it. Enjoy your cloned chilli.

It is a good clone, not 100% like Winerschnitzel but it's reall close and tastes great. I will definitely make it again!

I thought this one was excellent. Tastes real darn close to the real thing. The big question I have is...what kind of hot dogs to use. Found some buns that soften up nicely if you wrap them in waxed paper like at the restaurant...but have yet to find the correct tasting hot dog. That really makes a difference in overall taste.

Not bad, but not quite the taste I remember so fondly. This was a bit too tomato-y for me. I also added cumin and garlic salt to the final product which helped.

I love this recipe. I'm from the midwest and really miss the chili cheese dogs at Weinerschnitzel. I was so excited that you cloned this in your cookbook I had to make it ASAP. It tastes just like it.
Thank you so much for this clone. This is also good on hamburgers. Thanks again. Life in New Jersey got a whole lot better with this clone.