This recipe is a copycat recipe for the original Der Wienerschnitzel Chili Sauce. It is so close to the original you will think you are in their drive-thru!
The Original Der Wienerschnitzel Chili Sauce
If you are from or have ever been to So Cal, then you should know Der Wienerschnitzel.
This iconic hot dog stand has been around forever - best known for its original chili cheese, mustard, and kraut dogs. As with all fast food joints, their menu has expanded, and apparently, they have also shorted their name, no more Der, but the chili sauce remains the same.
I adapted this copycat recipe for Der Wienerschnitzel Chili Sauce, originally put out by Top Secret Recipes. That recipe was very close, but I tweaked it a bit to get it closer asI had just enjoyed a chili dog there the weekend before, so the taste was still fresh in my mouth. So strike while the iron is hot I always say!
This chili sauce is easy to make and really tasty. If you have a hankering for a chili cheese dog, make up a batch, (even if you have never enjoyed the original sauce), grab some hot dogs, and have yourself one!
What you need to make this Der Wienerschnitzel Wanna Be Copy Cat Reicpe
- Ground Beef - use lean ground beef for best results.
- Ground Pork - Again use lean if you have it. Do not use pork sausage. Just ground pork.
- Corn Starch
- Wondra Flour - a fine milled flour that mixes instantly with water.
- Tomato Paste - a 6 ounce can will do it.
- White Vinegar - Do not use white WINE vinegar. Just used distilled white vinegar.
- Chili Powder - My preferred chili powder is Gebharts but you can use another brand if you wish.
- Dried Onion Flakes - This is a key ingredient, do not use dried onion powder in its place.
- Sugar, salt, pepper, and garlic powder.
Step by Step Instructions
And the result is, a very tasty chili sauce to put on your hot dog...
The onion flakes are an important taste element to the sauce, so the simple answer is no. You need to get the flakes.
Tasting and adjusting for seasoning is always the best way to do this. I always recommend you start with the least amount listed in the recipe, then taste and adjust until you find the right balance of heat, sweet, and acid. If you add more vinegar, then you may need to add more sugar. Or if you add more chili powder you may want to add more salt and sugar.
Yes. Use an immersion blender to make the sauce a little less chunky.
How to store Der Wienerschintzel Sauce
You can store Der Wienerschnitzel chili sauce in the freezer. I break my servings down into usable servings, how many dogs I will be needing it for, and then put it into a freezer-safe plastic storage container.
If I'm not planning on using it within 3 months, I transfer my serving into a seal-a-meal bag. Once sealed the sauce will stay as good as the original for a year, or more.
LindySez: When I make a chili dog, I like to grill my dog a little, then I put it into the bun, wrap the whole thing in a paper towel, and micro it for 15 seconds to get a nice soft bun. Top it with the chili and whatever toppings you like, cheese, onions a little mustard? Hey, it's your dog, have it your way. ~ Cheers
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.
Here is a video showing the Making of Lindy's Chili Gravy.
Der Wienerschnitzel Chili Sauce
- 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
- In a deep pot or Dutch oven, cook the meat over medium-low heat, taking care to get the meat well crumbled (almost like grain). You don't need to brown it, just grey it. Cover the pan and cook over low heat for about 10 minutes.
- Remove the meat from the pan and drain off most of the fat (if you used lean meat, there shouldn't be too much fat).
- While the meat is steaming (simmering); put the cornstarch and Wondra into a large measuring cup or deep bowl, slowly add the water, whisking until well blended. Add the vinegar and tomato paste, blending well. Set aside.
- In another bowl, combine the chili powder, salt, onion flakes, sugar, garlic powder, and pepper. Mix well. Set aside.
- Add the water mixture to the now-empty pan and stir well, return the meat to the pan along with the spice mixture; bring to a simmer, stirring often. Simmer for 30 minutes, stirring occasionally. Use to top your hot dog, hamburger, or fries...it's all good.