Der Wienerschnitzel Chili Recipe

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This is the 1st time I tried this recipe, its kinda close but not spot on. My “Make it right” suggestions are included in the video.

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…

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Comments

Jeffery Kondziela says:

Wienerschnitzel is the best chili dogs ever the best chili ever I'm a truck driver and I live in California and whenever I was over the road I thought it was crazy that they don't have a Wienerschnitzel anywhere else or any other states I think they may have one in Arizona I think I may be wrong I know they have them in Nevada I think I could be wrong about that to you it's been a while but it would be really cool to be able to make they're chilling so I'll try it duh there's quite a few restaurants people back east don't have that we have in California that's the only thing about back east I guess you guys have the alligator we don't have that but other than that you guys have Hardee's we have Carl's jr. Carl's jr. is way better than Hardee's and we have Del Taco you guys have Taco John's that place sucks

Courtney Cook says:

Love it….

Zohaib Salim says:

The founders name is John Gallardi. The recipe that you are describing is not Wienerschnitzels.

Erik Moore says:

For Weinerschitzel dogs, grab the cheapest can of "no beans" chili on the shelf.

Paula Johnson says:

Looks delicious. That certainly beats the joke of a chili dog Michelin Star master chef Gordon Ramsay makes a fuss over. People who don't know any better think it's manna from heaven because he made it.

Lori Williams says:

Have you ever tried Glazier Hot Dogs?  Local to upstate NY.  The BEST hot dogs, especially when you top it with Michigan Sauce (again, a local upstate NY staple).  We call them 'red skins' because of the red casings.  If you love a hot dog that snaps when you bite it, you will love these.  You can order online…..worth every penny of the expensive shipping you pay.  lol  You really should give them a try…..would be perfect with this chili.  Thanks for the recipe….on my 'things to make' list!

DaSmokinB0ss says:

I'm thinking of using a little less water and of course dune wine. I bet that will be tasty.

Tom's Test Kitchen says:

Looks good JB, I love Wienerschnitzel.

BigMeat Sunday says:

way to keep it real man, just goes to show ya, you want it done right, gotta do it yourself brother ! I grew up with the der weinerschnizle or how ever you spell it… and Id gladly recreate it before I return to the source of the hypothesis :-) cheers big man !

Tango Joe says:

Mighty fine recipe for a different version of chili.
It's been a long time since I have had schnitzel of any kind. I remember it being darn good.
How often do you make schnitzel over at your place?

Vanessa Harris says:

Love it Mr JB for sure.

Ken Branch says:

I'm familiar with the chili mix, but prefer the Williams spice blend…..it's all over Texas. Good stuff.

Christopher Malone says:

He starts cooking at 5:22

MOblackbird says:

so are you saying you can make a homemade version of Wondra that won't clump by cooking the flour?

That's a Wrap says:

mmmmmm hell yeah

thehoosierfortheUK says:

I may be first, but who cares? 😉

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