TSr Version of Wienerschnitzel Chili Sauce by Todd Wilbur

• 34 lb ground beef
• 14 lb ground pork
• 6 cups water
• 14 cup cornstarch
• 12 cup Wondra Flour
• 1 (6 ounce) can tomato paste
• 14 cup chili powder (McCormick)
• 3 tablespoons white vinegar
• 1 tablespoon salt
• 1 tablespoon dried onion flakes
• 1 12 teaspoons granulated sugar
• 14 teaspoon garlic powder
• 14 teaspoon ground black pepper

1. Brown ground beef and ground pork 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.

ground beef, ground pork, water, cornstarch, wondra flour, tomato paste, chili powder, white vinegar, salt, onion flakes, sugar, garlic, ground black pepper

Taken from www.food.com/recipe/tsr-version-of-wienerschnitzel-chili-sauce-by-todd-wilbur-24941 (may not work)