“Der Wiener Schnitzel Style” Chili Dog Sauce
This was the best chili dog ever invented! I loved going to Der Wiener Schnitzel when I was a kid, now called just "Wiener Schnitzel", but the chili dog is the same wonderful hot dog that we all grew up with, but now you can make it at home!
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INGREDIENTS
Nutrition- 1lb ground beef
- 1⁄2lb ground pork
- 6cups water
- 1⁄4cup cornstarch
- 1⁄2
- 1(6 ounce) can tomato paste
- 1⁄3cup chili powder
- 1tablespoon paprika
- 2tablespoons white vinegar
- 1 1⁄2teaspoons salt
- 3tablespoons dried onion flakes
- 1 1⁄2teaspoons granulated sugar
- 1 1⁄2teaspoons garlic powder
- 1⁄2teaspoon ground black pepper
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DIRECTIONS
- 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.
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