Wienerschnitzel Copycat Chili Recipe

 

I usually don’t follow measurements, I just use them as a guideline, but I think you need to stick to this one pretty close.

 

3⁄4 lb. ground beef

1⁄4 lb. ground pork

6cups water

1⁄4cup cornstarch

1⁄2cup Wondra Flour (this is a must)

1tablespoon tomato paste (I use the stuff in a tube)

1tablespoon white vinegar

6tablespoons chili powder

1⁄2tablespoon salt

1tablespoon dried onion flakes

5teaspoonsgranulated sugar

1⁄4teaspoon garlic powder

1⁄4teaspoon ground black pepper

1teaspoon ground cumin

 

Brown ground beef and ground pork in a large saucepan over medium heat, make sure the meat is crumbled really fine. Use a potato masher for this. The meat should be really fine in texture, almost disappearing into the sauce.

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.

While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch.

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

Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.

Place the pan over medium heat and bring to a boil. Stir occasionally.

When chili begins to boil, reduce heat and simmer for 1 hour. Stirring occasionally.

Chili is now ready to add over a steamed hotdog and bun.