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1
Brown ground beef and ground pork in a large saucepan over medium heat, ensure that the meat is well crumbled. (I utilize a potato masher for this. When you think it is done, mash some more.).
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2
When the meat is completely browned cover saucepan and turn heat to low.
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3
After ten minutes, remove the ground meat from the heat and drain.
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4
While the meat is simmering, in a separate pan, mix the water, Wondra and the cornstarch. (I typically also add all dry ingredients to a separate bowl at this time.).
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5
Whisk thoroughly as it's added until it's dissolved into the water.
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6
Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.
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7
Place the pan over medium heat and bring to a boil. Stir occasionally, it will burn if you walk away.
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8
When chili begins to boil, reduce heat and simmer for 1 hour. Once again stirring occasionally.
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9
Chili is now ready to add over a steamed hotdog, soft bun and I use Velveeta slices with it. Enjoy!
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10
I have read different reviews on Weinerscnitzel chili and those that say there is no meat, should look at their rapper closer, before licking it. There is meat it is just crushed real small.
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11
I believe, if followed exactly, this recipe comes extremely close to that delicious sauce found at Weinerscnitzel. Please try it and comment back here on your results.
