Wienerschnitzel Chili As Close As You Will Find Recipes

Steps:

• 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.).
• When the meat is completely browned cover saucepan and turn heat to low.
• After ten minutes, remove the ground meat from the heat and drain.
• 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.).
• Whisk thoroughly as it's added until it's dissolved into the water.
• Add drained meat, all the dry ingredients, vinegar and tomato paste to the water mixture.
• Place the pan over medium heat and bring to a boil. Stir occasionally, it will burn if you walk away.
• When chili begins to boil, reduce heat and simmer for 1 hour. Once again stirring occasionally.
• Chili is now ready to add over a steamed hotdog, soft bun and I use Velveeta slices with it. Enjoy!
• 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.
• 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.

Steps:

• Heat oil in a wide skillet, over medium high heat.
• Salt and pepper the flour, if desired, and coat cutlets.
• Dip cutlets in egg mixture.
• Dredge in breadcrumbs.
• Fry until golden and beautiful.
• salt and pepper to taste.
• grate nutmeg on top, and squeeze on some fresh lemon.
• serve with buttered noodles, or potato salad.

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.