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Wienerschnitzel® Chili Sauce




Source of Recipe


BBR


Recipe Introduction


TSR TOD WILBUR***********The real version of this chili sauce comes to each Wienerschnitzel unit in big 'ol 6-pound, 12-ounce cans of concentrated brown goo with bits of ground pork already in-it, But after adding 64 ounces of water and 15 chopped hamburger patties to the sauce the magic begins to happen: The stuff transforms into the familiar thick and spicy chili sauce that gets dolloped over hot dogs and french fries for the drooling customers at America's largest hot dog chain. The proper proportion of spices, tomato paste and meat is crucial, but the real challenge in cloning this recipe is figuring out a common grocery store equivalent for the "modified food starch" that's used in the real chili sauce as a thickener, After a couple days sealed up in the underground lab with Starbucks lattes on intravenous drip, I finally came out squinting at the bright sunshine -- victorious - with a killer solution to the chili conundrum. This secret combination of cornstarch and Wondra flour (and plenty of salt and chili powder) gives you a chili sauce that says nothing but "Wienerschnitzel" all over it (even without the MSG). So get out the hot dogs, baby! The top requested secret clone recipe from this 40-year old chain has finally been cracked.



List of Ingredients




3/4 pound ground beef
1/4 pound ground pork
6 cups water
1/4 cup cornstarch
1/2 cup Wondra flour (see Tidbits)
6-ounce can tomato paste
1/4 cup chili powder (McCormick)
3 tablespoons white vinegar
1 tablespoon salt
1 tablespoon dried minced onion
1 1/2 teaspoons granulated sugar
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper

Recipe



1. Brown ground beef and ground pork in a large saucepan over medium heat. Crumble and chop the meat with a spoon or spatula as it cooks. When the meat is completely browned cover saucepan and turn heat to low. This way the ground meat will simmer in its own juices.

2. After 10 minutes, remove the ground meat from the heat and drain off most of the fat. Keep some of it in the pan,

3. While the meat is still off the heat, whisk the water and cornstarch together in a bowl until the cornstarch is dissolved. Whisk the Wondra flour into the water as well, then add the solution to the pan.

4. You can now set the pan back over medium heat and add the remaining ingredients. Bring mixture to a boil, stirring often.

5. When the chili begins to boil, reduce heat and simmer for 30 minutes. When the chili is done it will thicken and become a dark brown color, just like the real thing. And, like the original, you can use this chili sauce on hot dogs, hamburgers, and french fries, or take it solo.

Makes 6 cups.

Tidbits: Wondra flour is a finely ground, quick-mixing flour used in sauces and gravies. It is made by Gold Medal and can usually be found in the baking aisle next to all the other flours.