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Wienerschnitzel Chili Sauce

6 Cups

Ingredients

* 3/4 lb ground beef

* 1/4 lb ground pork

* 6 cups water

* 1/4 cup cornstarch

* 1/2 cup Wondra Flour

* 1 (6 ounce) can tomato paste

* 1/4 cup chili powder (McCormick)

* 3 tablespoons white vinegar

* 1 tablespoon salt

* 1 tablespoon dried onion flakes

* 1 1/2 teaspoons granulated sugar

* 1/4 teaspoon garlic powder

* 1/4 teaspoon ground black pepper

Directions

Brown ground beef and ground pork in a large saucepan over medium heat, making sure that the meat is well crumbled.

When the meat is completely browned cover saucepan and turn heat to low.

After ten minutes, remove the ground meat from the heat and drain off most of the fat.

Keep some of it in the pan.

While the meat is still off the heat, mix the water and the cornstarch.

Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.

Do the same for the Wondra flour.

Add water mixture to the pan.

You can now set the pan over medium heat and add the remaining ingredients.

Bring mixture to a boil stirring often.

When chili begins to boil, reduce heat and simmer for 30 minutes.

When chili is done it will be much thicker and darker, like the real thing.

You can use this chili sauce on hot dogs, hamburgers, french fries or take it solo.

NOTE:

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 the other flour.

hope this helps. good luck and enjoy.

Wienerschnitzel Chili Recipe

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RE:

Wienerschnitzel recipes?

What kind of cheese and chili does Wienerschnitzel use in their food? Iv tired ALL KINDS of cheese and chili and none taste the same. Does anyone know what kinds or have a recipes for them?

1 1/2 pounds veal cutlets

1/2 cup all-purpose flour

3 tablespoons grated Parmesan cheese

2 eggs

1 teaspoon minced parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1 pinch ground nutmeg

2 tablespoons milk

1 cup dry bread crumbs

6 tablespoons butter

4 slices lemon

Place each veal cutlet between two pieces of plastic wrap, and pound with the flat side of a meat mallet until about 1/4 inch thick. Dip in flour to coat.

In a medium bowl, stir together the Parmesan cheese, eggs, parsley, salt, pepper, nutmeg and milk. Place bread crumbs on a plate. Dip each cutlet into the egg mixture, then press in the bread crumbs to coat. Place coated cutlets on a plate and refrigerate for 1 hour or overnight.

Melt butter in a large skillet over medium heat. Cook the breaded cutlets until browned on each side, about 3 minutes per side. Remove to a serving platter, and pour the pan juices over them. Garnish with lemon slices.