“Der Wiener Schnitzel Style” Chili Dog Sauce

Recipe by AZ Food Critic
READY IN: 55mins
YIELD: 8 cups




  • In a large size Dutch oven or large size deep sauce pan, brown ground beef and ground pork over medium heat, making sure that the meat is well crumbled.
  • When the meat is completely browned cover saucepan and turn heat to low.
  • After 5 minutes, remove the ground meat from the heat and drain off most of the fat.
  • Keep some of the fat in the pan for flavor, (about 2 to 3 tablespoons).
  • While the meat is still off the heat, add water and the cornstarch in a medium size mixing bowl.
  • Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
  • Now add the Wondra flour to the water mix and whisk until all is dissolved.
  • Add water mixture to the pan of meat.
  • Return the pan to the burner over medium heat and add the remaining ingredients.
  • Bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan.
  • When chili begins to boil, reduce the heat and simmer for 40 minutes uncovered.
  • When chili is done it will be thicker and darker.
  • NOTE: 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 the other flour.
  • Perfect chili for hot dogs!
  • Makes about 8 cups (16-1/2 cup) servings.
  • Cook's Note: This recipe can be cut in half or doubled.