Recreate the iconic Der Wienerschnitzel chili sauce at home with this easy copycat recipe. Smooth, savory, and perfectly seasoned, it’s made for chili dogs, burgers, and fries.
Why You’ll Want to Make This Chili Sauce
- Tastes like the original – that classic Der Wienerschnitzel flavor, right down to the smooth, savory texture
- Perfect chili dog sauce – made specifically for hot dogs, burgers, and fries (not a bowl chili)
- No beans, just sauce – rich, meaty, and pourable the way a chili topping should be
- Easy to make at home – simple ingredients, no special equipment required
- Freezer-friendly – make a batch, portion it out, and have chili dogs anytime
- Customizable heat and flavor – adjust chili powder, vinegar, and sweetness to your taste
- Better than fast food – same nostalgic flavor, but fresher and made your way
- Crowd-pleaser – perfect for game day, cookouts, or casual dinners
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About This Classic Chili Sauce
If you’ve ever had a chili dog from Der Wienerschnitzel, you know the sauce—smooth, savory, and just a little different from traditional chili.
This copycat version gets you very close to that signature flavor, using simple ingredients and a technique that creates that fine, almost pourable texture that makes it perfect for chili dogs, burgers, and fries.
No drive-thru required.
With dozens of reader reviews, this copycat chili sauce has become a go-to for chili dogs, burgers, and fries.
Der Wienerschnitzel Chili Sauce (Copy Cat Recipe)
Ingredients
- 1 pound lean ground beef
- ⅓ pound lean ground pork
- 6 cups water
- ¼ cup cornstarch
- ½ cup Wondra Flour this is a finely milled flour that mixes instantly with cold water
- 1 6-ounce can tomato paste
- 1 - 2 tablespoons white vinegar it is important this be white vinegar, not white wine vinegar
- ¼ to ½ cup chili powder I used Gebharts, the recipe called for McCormick
- 2 teaspoons salt
- 1 tablespoon dried onion flakes the flakes are a key ingredient, don't substitute dried onion granules
- 1 - 2 teaspoons granulated sugar
- ½ - 1 teaspoon garlic powder
- ¼ teaspoon ground black pepper
Instructions
Prepare the Meat
- In a deep pot or Dutch oven, cook the meat over medium-low heat, breaking it down very finely. Cook until grey - do not brown. Cover and simmer for about 5 - 10 minutes, drain excess fat.
Build the Base
- In a large bowl, whisk together the cornstarch, Wondra, and water. Mix in th tomato paste and vinegar. Blend until smooth. Add the spices and seasonings, mix until well blended .
Bring it Together
- Add the sauce base to the pot with the meat. Stir well and bring to a gentle simmer.
Simmer Low and Slow
- Simmer for about 30 minutes, stirring occasionally. (The sauce will thicken and develop that signature flavor.)
Taste and Adjust
- Taste around the 20 minute mark, and again at the end. Adjust for flavors. Vinegar-Sugar-chili-salt.
Notes
Nutrition
Ingredients and Why They Matter:
Ground beef + ground pork
The combo gives you better flavor and a softer texture than beef alone—closer to that classic chili dog sauce consistency.
Cornstarch + Wondra flour
This is the secret to the signature texture—smooth, slightly thickened, and almost pourable rather than chunky.
Water
Keeps the sauce loose and scoopable. This isn’t a thick bowl chili—it’s meant to coat a hot dog or fries.
Tomato paste
Adds depth and richness without making the sauce too tomato-forward.
White vinegar (distilled)
Brings the tang that balances the richness. Important: use plain white vinegar, not wine vinegar.
Chili powder
The backbone of the flavor. Adjust to taste depending on how bold or mild you like it.
Dried onion flakes
Key ingredient. They soften as they cook and give texture and flavor you won’t get from onion powder.
Sugar
Just enough to balance the acidity from the vinegar and tomato.
Garlic powder
Adds background depth without overpowering the sauce.
Salt + black pepper
Brings everything into balance—adjust at the end once flavors develop.
Quick Flavor Note
This isn’t traditional chili—it’s a smooth, no-bean chili sauce designed specifically for topping hot dogs, burgers, and fries.
Guided Step-by-Step Directions
And there it is—smooth, savory, and just about as close to the original Der Wienerschnitzel chili sauce as you can get. Grab a bun.
FAQs
It leans slightly sweet, which is part of that classic Der Wienerschnitzel flavor. The sweetness balances the vinegar and chili powder.
If you prefer a more savory profile, take a look at my Chili Gravy or Hormel Chili No Beans copycat.
No. Onion flakes are important to the flavor and texture of this sauce. As they cook, they soften and blend in—something onion powder won’t replicate.
Yes—this recipe is very adjustable.
Start with the lower amounts, then taste as it simmers:
More heat: add chili powder
More tang: add vinegar
Too sharp? add a touch of sugar
Needs depth? a bit more salt
Small adjustments go a long way.
Yes. For a more classic, fine-textured chili sauce, use an immersion blender to break the meat down further.
Because this isn’t traditional chili—it’s a smooth chili sauce.
Browning the meat would add caramelized flavor, but it also creates larger, firmer crumbles. For that classic Der Wienerschnitzel texture, the meat is cooked gently so it stays fine, soft, and almost paste-like, blending into the sauce instead of standing out.
That’s what gives you that signature, spoonable chili dog sauce rather than a chunky bowl chili.
How to Store Der Wienerschnitzel Chili Sauce
This chili sauce freezes beautifully.
Portion it into the amount you’ll need (think: how many hot dogs you’re feeding), then store in a freezer-safe container for up to 3 months.
For longer storage, transfer to a vacuum-sealed bag. Properly sealed, it will keep its flavor and quality for up to a year.
For the Best Chili Hot Dog
LindySez:
Grill your hot dog first for flavor, then place it in the bun, wrap it in a paper towel, and microwave for about 15 seconds to soften the bun.
Top with the chili sauce and finish it your way—cheese, onions, maybe a little mustard. It’s your dog.
Spoon it over hot dogs, burgers—or pile it onto crispy homemade fries for the ultimate chili fries.
This gravy is a little sweet. If you want one more like a Cincinnati chili gravy, try my original attempt at creating a sauce with this recipe for Lindy's Chili Gravy.
A video for Lindy's Chili Gravy
What to Drink with Chili Dogs
Big, bold chili sauce calls for something cold and refreshing to balance the richness and a little sweetness to play off the spice.
🍺 Beer (top pick)
- Lager or Pilsner – crisp, clean, and refreshing
- Amber Ale – a touch of malt sweetness works nicely with the chili
- Light Beer – easy, classic, and exactly what you want with a chili dog
👉 Key pairing factors: carbonation cuts richness, mild bitterness balances sweetness
🥤 Sweet Iced Tea (Southern style)
Cold, lightly sweet tea is a natural match—especially with the slightly sweet chili sauce.
👉 Key pairing factors: sweetness balances spice, tannins refresh the palate
🧊 Unsweetened Iced Tea (for much of the country😉)
Same refreshing effect without the sugar—clean and simple.
🍦 Root Beer Float
A little indulgent, but fun. The creamy vanilla + root beer spice works surprisingly well with a chili dog.
👉 Key pairing factors: sweetness + creaminess contrast savory and spice
🍉 Watermelon Water
Fresh, lightly sweet, and super refreshing—great on a hot day with rich, saucy food.
👉 Key pairing factors: high water content refreshes, subtle sweetness balances
Bill Winters says
That much thickener and that much water is a recipe for gloop, no matter what else you put in it. I followed the recipe exactly, against my better judgement, and it produced the most sickening, disgusting orange gloop I've ever seen or will see. Like orange Elmer's glue. After one small taste, I immediately threw the whole thing out in the garbage. How other's can say this is a good recipe is truly beyond me.
Linda Baker says
Hi Bill, Thanks for trying the recipe and taking the time to comment. I'm sorry it didn’t work for you.
This recipe uses a combination of cornstarch and Wondra flour, which is a very finely milled flour that dissolves quickly in liquid and behaves differently than regular all-purpose flour. If regular flour was substituted for Wondra, it can definitely produce a gluey texture.
Another key step is whisking the cornstarch/Wondra mixture thoroughly into the water before adding it to the pot and allowing the chili to simmer long enough for the starch to cook properly.
Many readers have had great results with the recipe as written, but I appreciate you sharing your experience.
Tiffiny Lipscomb says
This is excellent. I am doing a hotdog bar for a family reunion and this is exactly what I needed! Thanks!
Linda Baker says
I love the idea of a hot dog bar, it's got so many possibilities and yes, this is a great addition! Cheers ~ Lindy
JOHN RILEY says
COULD NOT WAIT TO MAKE THIS I DID THIS AFTERNOON FIRST 6 CUPS OF WATER REALLY IT WAS SLUSH GLAD I HAD 2LBS OF BEEF ADDED MORE WONDRA AND CORN STARCH ALL THE SPICES AND IT TASTES VERY BLAND WIFE LIKES IT BUT WAS RELLY DISAPOINTED NOT AT ALL WHAT I THOUGHT IT WOULD TASTE LIKE
Linda Baker says
hey John, thanks for the input...even in all caps which isn't necessarily considered polite 🙂 However, have you ever had der Wienerschnitzel chili? If so, this recipe is pretty close...if not, it's not your typical "chili" so the flavors may seem muted. You can always taste and adjust to your own heat and "chilliness". I'm happy your wife enjoyed it. Cheers ~ Lindy
Jeremy says
How long can I leave the chili simmering for?
Linda Baker says
Until it burns? No, really the recipe says for 30 minutes but if you need to go longer you could. Just make sure to add liquid and the other spices in equal proportions and keep it on a low simmer until ready to serve. Cheers ~ Lindy
Sean Hills says
I love this recipe! I live over seas now and I miss good hot dog chili.
I make a big batch and freeze portions as needed.
Linda Baker says
Thanks Sean. I live where there is none either and necessity (or desire) is the mother of invention! Cheers ~ Lindy
Doug A. says
I made this recipe this afternoon and had to make a few adjustments. I had no Wondra, nor do I think I will ever, so I just used AP flour and corn starch. I also didn't have any ground pork, so I just used some extra ground beef (likely a total of around a pound and a half).
Aside from those changes, I followed to recipe to a tee. When I gave it a first taste, it was very bitter. I added a bit more sugar and that mellowed it out. I used a different brand of c.p. than you, so that may have had something to do with it.
After that, I decided to look up the can ingredients and I did add about half tsp. of granulated onion, because that was in the ingredients, as was the dehydrated onions. I also added about a tsp. of cumin, just for giggles.
I let that finish cooking for the thirty minutes and air fried some hot dogs, steamed up some buns and added some American cheese to the buns. Then I added the chili and the dogs. I did add a tiny bit more chili after that. Let me tell you, this was as close to Wienerschnitzel (DeWi, as we call it) as I've had, aside from just going there. Much, much cheaper, too.
Thank you so much for a great recipe and know that a batch of this will be in my freezer from here on out. I think this yielded about thirty-two ounces of chili, so I am covered for a long, long time. Can't wait to try it on burgers and fries next.
Linda Baker says
Doug, thanks so much for taking the time to comment. I'm glad you enjoyed the recipe and thank you also for sharing your changes and experience. Yes, some chili powders are definitely more bitter than others, that's why there's that old "taste and adjust" on most all recipes right? It sounds like you did and improved it to your taste. Enjoy it on your burgers and dogs! Cheers ~ Lindy
Winniebear says
Not a rating, but a question. Can I sub TVP for the pork? Also, once the beef has cooked and cooled, could I throw it in a food processor to get the texture of their sauce?
Linda Baker says
Hi, I suppose you could use a textured soy or alternative product for the pork. It would be a bit different in flavor but if you are vegan or vegetarian, it could do it. If using a food processor to get the meat more fine, I would just be very careful not to over blend, you do want some texture. Let me know if you make this and how it turned out. I'd be interested to hear back. Cheers ~ Lindy
M A says
I followed recipe, using the larger amount of chili powder (1/2 cup!).
(Actually I substituted a can of tomato sauce for tomato paste as it was on hand. So I reduced the water a bit too.)
The chili is great! I want to comment that the starch mixture is good and gets the thickness I was looking for, so thank you for those proportions. (I used regular flour and sifted it into my bowl then whisked with the corn starch and water and I think it worked just fine. I didn’t have Wondra flour)
Also, I wanted the meat to be like you said, almost grains, but I couldn’t get it fine enough with my spatula. So I let my cooked ground beef cool, put on gloves, and went through and crumbled the pieces by hand. It took me a few minutes to do this, but got the fine texture I wanted.
Thanks for the recipe!
Linda Baker says
So glad you enjoyed the recipe. I love adapting my spices to my taste, sounds like you do too! Interesting using your gloved hands, but yes, that would totally work. I'll add that to my FAQ's. Thanks for the feedback. Cheers ~Lindy
Patrice says
I’ve made this before (used the copycat recipe) but I just don’t like the ground pork anymore. So I bought one of their cans (yes, they sell it now!) and per the ingredients list it just has beef and soy protein. Anyway, I have a bag of those soy bits and I just used about a half cup of them reconstituted in hot water instead of the pork. It came out great!
LindySez says
Interesting, when I worked in fast food we often used soy bits to extend our meat, mostly in taco meat. But it makes sense that it would work. Recipes change over time, perhaps in commercial production they found soy protein to be not only cheaper but now might appeal to those who don't eat pork. Always willing to experiment! Cheers ~ Lindy
richorn says
OK, I just finished dinner…
I have made a couple of “fast food style” chilis before. They were ok.
I missed a couple of cues. I used the max of each ingredient. Then at 20 minutes, I had an “Oh Sh*&” moment… but the tasting was awesome!
I did a couple of things "different". I used a special chili blend from Penzy's Spices mixed with Chipotle Chili powder (1/2 and 1/2 totaling a cup), and I deep fried the Hot Dogs after the fries were done. Penzy's special Chili 3000 was an awesome "oops"!!
The result was AMAZING! It really was Der Wein, but with a kick!
Thank you for this! I am freezing a jar and sending it to my friend in Oregon. He is really missing our Der Wein outings and the arrival of a frozen jar of this Chili will make his year!
Bianca says
Would it be possible to use a ground beef and ground pork blend? If so how much would be best to use?
LindySez says
I'm sorry I didn't see your question sooner, I suppose it would be ok to mix ground beef and pork. It shouldn't be that much different in texture, only slightly in flavors. If you do I wouldn't go more than 1/2 and 1/2. Cheers, and let me know if you do! ~ Lindy
Brigitte Graves says
I'm making this recipe right now. I needed to add more salt and white vinegar. I didn't have tomato paste so substituted with catsup and cut back on the water and sugar. I didn't have dried chopped onions so I finely minced fresh onion. I also didn't have Wondra flour so I used unbleached flour. Threw all the dry ingredients with 2 cups of the water and blended in my bullet. The sauce is very smooth and simmering slowly at the moment. It tastes very good right now and we are anticipating chili cheese dogs like we used to get at der Weinerschnitzel. There isn't one located where we live.
Karinna M says
I have to try this!!!
I was curious, i really love the chilli cheese fries by them, do you know the exact cheese they put on top??
LindySez says
Hi Karinna, Yes, chili cheese fries yum! I believe they use shredded mild cheddar cheese on their fries. Cheers ~ Lindy
dshep says
Some sites say use only 1 tbl tomato paste or it makes it too sweet.
dshep
south Texas
LindySez says
Well, there is always more then one way to make a recipe, personally I think that would totally lack any tomato flavor. I adjust with the sugar and vinegar and of course with the chili powder. I think the tomato portion of the program is perfect. Try it either way and see how you like it best. It's all a matter of taste, but this is more authentic and a copy-cat recipe. Cheers
Ken Lapham says
Can leftovers be frozen?
LindySez says
Oh yes Ken, the leftovers freeze beautifully. And always nice to have a batch in the freezer for when you just have to have a chili dog! (or burger) Thanks for stopping by... Cheers ~ Lindy
Claire says
I agree, a little more vinegar and salt! After that it tasted amazingly like the real thing. I had some with a hot dog and tater tots with cheese on top and was oh so satisfied! And now I have tons of leftovers! Thank you for this recipe!
LindySez says
I'm glad you enjoyed it Claire. That's what I love about cooking, you can always adjust to fit your own tastes. Add a little here, take a little from there...now YOU own it! Cheers ~ Lindy
Jessica says
Can this be made in a slow cooker?
LindySez says
Hi Jessica, my best guess is yes. I think that once you got the meat grey, you could put it all into the cooker and cook on low for 6 - 8 hours or high for 3. It should thicken just fine as it cooks. Let me know if you try this and how it worked! Cheers ~ Lindy
Jessica says
Thank you!! Just got all the ingredients so I'm going to try it now!! Thanks again 🙂
Jessica says
Just had this for dinner in the crock pot. Amazing!! Tastes so much like the real recipe. I did add an extra teaspoon of salt and extra table spoon of vinegar. I cooked it on low for 6hrs. So delicious and looks and tastes great. My husband loved it, this recipe is definitely a keeper!
LindySez says
So glad it worked out for you Jessica. Now I'm going to have to make it that way!
Geri says
Not to be unkind but this recipe did not work our for me.
Could have been the cast iron I used
LindySez says
Could you be more specific? I do find that tomato bases, or any acid based dish doesn't do well in cast iron as the acid and the iron create some sort of conflict. First, is your cast iron "WELL SEASONED"? That means it is really coated and almost a non-stick pan.Since this doesn't cook all that long it should have worked in a well seasoned cast iron pot. But if it took on a "metallic" flavor, then yes, it probably didn't agree with your cooking vessel. I hope you try it again in a non-reactive pot.
Jim Schroeder says
You forgot the main indigence in the instructions.....Chili powder
LindySez says
I was all like...yes it is, it's there...but then I notice, I do not include it in the second step of the instruction, you are right. I omitted it...of course, in my head I included it. This, of course,is the beauty of a blog and the internet, I can go fix that right up right now. Thank you Jim for pointing this out. Cheers ~ Lindy