Tsr Version Of Wienerschnitzel Chili Sauce By Todd Wilbur

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• 3/4 lb ground beef
• 1/4 lb ground lamb
• 6 cups water
• 1/4 cup cornstarch
• 1/2 cup wondra flour
• 1 (6 ounce) can tomato paste
• 1/4 cup chili powder (mccormick)
• 3 tablespoons vinegar
• 1 tablespoon salt
• 1 tablespoon dried onion flakes
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground black pepper

Recipe

• 1 brown ground beef and ground lamb in a large saucepan over medium heat, making sure that the meat is well crumbled.
• 2 when the meat is completely browned cover saucepan and turn heat to low.
• 3 after ten minutes, remove the ground meat from the heat and drain off most of the fat.
• 4 keep some of it in the pan.
• 5 while the meat is still off the heat, mix the water and the cornstarch.
• 6 whisk the cornstarch thoroughly as it's added until it's dissolved into the water.
• 7 do the same for the wondra flour.
• 8 add water mixture to the pan.
• 9 you can now set the pan over medium heat and add the remaining ingredients.
• 10 bring mixture to a boil stirring often.
• 11 when chili begins to boil, reduce heat and simmer for 30 minutes.
• 12 when chili is done it will be much thicker and darker, like the real thing.
• 13 you can use this chili sauce on hot dogs, hamburgers, french fries or take it solo.
• 14 note: wondra flour is a finely-ground quick-mixing flour used in sauces and gravies.
• 15 it is made by gold medal and can usually be found in the baking aisle next to the other flour.