Wienerschnitzel Chili Sauce

      This real version of this chili sauce comes to each Wienerchnitzel 
unit in big 'ol 6-pound, 12-ounce cans of concentrated brown goo with bits 
of ground pork already in it. But after adding 64 ounces of water and 15 
chopped hamburger patties to the sauce the magic begins to happen; the stuff 
transforms into the familiar thick and spicy chili sauce that's gets 
dolloped over hotdogs and french fries for the drooling customers waiting to 
drip an orange chili stain or two onto their clean shirts at America's 
largest hotdog chain. For years we've been getting requests for this one 
here at Top Secret Recipes, and no other recipe site has a clone that comes 
close. The proper proportion of spices, tomato paste and meat is crucial, 
but the real challenge in cloning this recipe is figuring out a common 
grocery store equivalent for "modified food starch" that's used in large 
quantities in the real chili sauce as a thickener. After a couple days 
sealed up in the underground lab with Starbuck's lattes on intravenous drip 
I finally came out squinting at the bright sunshine -- victorious -- with a 
killer solution to the chili conundrum! This secret combination of 
cornstarch and Wondra flour (and plenty of salt and chili powder) gives you 
a chili sauce that says nothing but "Wienerschnitzel" all over it (even 
without the MSG!). Get out the hot dogs, baby! This one's finally been 
cracked here at TSR.

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
Be sure the meat is well crumbled -- with attitude

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 slowly simmer in it's own juices.
2. After ten 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 add 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.
4. You can now set the pan over medium heat and add the remaining 
ingredients. Bring mixture to a boil stirring often.
5. 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. And, 
like the original, you can use this chili sauce on hot dogs, hamburgers, 
french fries or take it solo. (
Makes 6 cups.

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.

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