Der Wienerschnitzel Chili Sauce
A Der Wienerschnitzel copycat recipe for their famous chili sauce.
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
- 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.
Notes
LindySez- Remember to taste and adjust seasonings. I start out with the smaller amount of each ingredient, about 20 minutes into cooking, I take my first taste and add more a little more of an ingredient if I think it needs it. Sometimes it does, sometimes it doesn't. Then taste again at the end. Usually, I find if I add more vinegar, I have to add the additional sugar, if it's not hot enough, add a bit more chili powder...you get the idea
If you desire a more smooth sauce use an immersion blender to blend some of the chunkiness out of the meat turning it into smaller pieces and a more blended sauce.
Nutrition
Sodium: 158mgCholesterol: 11mgCalories: 55kcalPolyunsaturated Fat: 1gSaturated Fat: 1gFat: 3gProtein: 3gCarbohydrates: 3g
Tried this recipe?Let us know how it was!