This is a copycat recipe for Der Wienerschnitzel Chili Sauce that is so close to the original you would think you were in their drive-thru!
The making of 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 (except maybe In & Out Burger) their menu has expanded, and apparently, they have also shorted their name, no more Der, but their chili sauce remains the same.
I adapted this copycat recipe for Der Wienerschnitzel Chili Sauce, originally put out by Top Secret Recipes. Theirs was very close, but I tweaked it a bit to get it closer. I had just enjoyed a Chili Dog there the weekend before, so the taste was still fresh in my mouth (o.k. fresh in my memory, I did brush my teeth). 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!
A dog all dressed out in "Der Wienerschnitzel Chili Sauce"
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 30 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.
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 medium non-stick saucepan, 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.