"DER WIENER SCHNITZEL STYLE" CHILI DOG SAUCE

Provided by AZ Food Critic

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

1 lb ground beef
1/2 lb ground pork
6 cups water
1/4 cup cornstarch
1/2 cup Wondra Flour (see below)
1 (6 ounce) can tomato paste
1/3 cup chili powder
1 tablespoon paprika
2 tablespoons white vinegar
1 1/2 teaspoons salt
3 tablespoons dried onion flakes
1 1/2 teaspoons granulated sugar
1 1/2 teaspoons garlic powder
1/2 teaspoon ground black pepper

Steps:

In a large size Dutch oven or large size deep sauce pan, brown ground beef and ground pork 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 5 minutes, remove the ground meat from the heat and drain off most of the fat.
Keep some of the fat in the pan for flavor, (about 2 to 3 tablespoons).
While the meat is still off the heat, add water and the cornstarch in a medium size mixing bowl.
Whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
Now add the Wondra flour to the water mix and whisk until all is dissolved.
Add water mixture to the pan of meat.
Return the pan to the burner over medium heat and add the remaining ingredients.
Bring mixture to a boil stirring often to keep it from sticking to the bottom of the pan.
When chili begins to boil, reduce the heat and simmer for 40 minutes uncovered.
When chili is done it will be thicker and darker.
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.
Perfect chili for hot dogs!
Makes about 8 cups (16-1/2 cup) servings.
Cook's Note: This recipe can be cut in half or doubled.