Wienerschnitzel Chili Sauce

Wienerschnitzel Sauce
  • Servings: 6 cups
  • Provided by:

    Ingredients Print Recipe

  • 3/4 pound ground beef
  • 1/4 pound ground pork
  • 6 cups water
  • 1/4 cup cornstarch
  • 1/2 cup Wondra flour
  • 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


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.

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.
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