Der Wienerschnitzel Chili Sauce (Copy Cat Recipe)
A classic chili-dog sauce with a rich, savory flavor and signature fine texture - just like the original.
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
Texture tip: Use an immersion blender for a smoother, more classic consistency
Flavor building: Start with a smaller amount of seasonings, you can always add more as needed.
Freezer-friendly: Portion and freeze for easy chili dogs, chili fries, or chili burger, anytime.
Nutrition
Calories: 55kcalCarbohydrates: 3gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gCholesterol: 11mgSodium: 158mg
Tried this recipe?Let us know how it was!