~ Kids' Stuff: Mel's Copycat Wendy's Chili Con Carne ~
Quality time. Sitting at Wendy's with one, two or all three of our kids for lunch. When school was out for the Summer, I did that about twice a week. We'd all get in my car to run errands, drive a short mile to the traffic light that exited our neighborhood and intersected with our town's busiest four-lane main thoroughfare, and there, to the left of that light sat: Wendy's. I've always contended its placement was purposeful. Our Park Forest neighborhood was a well-planned maze of tract houses on tree-lined streets with sidewalks, and, almost every house contained: children. On our cul-de-sac alone, six of the eight dwellings housed a total of 22 children, and, no matter what street you lived on, unless you were willing to travel in the opposite direction which added 4-5 miles to the trip, no one could escape the neighborhood without passing: Wendy's.
That meant, every mom or dad with kids in the car, every time they stopped at that light, got asked the same question, "can we eat at Wendy's?" Most times we sat at a table inside and occasionally we used the drive-thru, but yes, promising my kids they could eat at Wendy's if they behaved themselves and physically helped me do the grocery shopping, etc., worked like a charm. In terms of fast-food chains, which I am by no means a fan of, I rate Wendy's rather high. Let's suffice it to say, if, to the left of that traffic light there had been a McDonald's or a Taco Bell instead of a Wendy's, my kids wouldn't have been so fortunate. Period.
It's worth mention that to this day a large percentage of Wendy's employees are teenage kids from that neighborhood working part-time after-school or Summer jobs. When he was sixteen years old, that included our youngest son too -- who was their employee of the month once!
Where's the beef? Etched in American advertising history.
Everyone's familiar with the Wendy's success story. In 1968, at the age of 35, Dave Thomas sold his KFC restaurants back to Kentucky Fried Chicken and in 1969, fulfilled his lifelong dream by opening his own restaurant in Columbus Ohio: Wendy's Old-Fashioned Hamburger Restaurant. Named after his daughter Melinda "Wendy" Thomas, they got immediate attention from the industry because they sold made-to-order square-shaped hamburgers made from fresh, never frozen, beef -- a higher quality product at a competitive price. They were the first to offer choices for health conscious folks, including salad bars (which came along in 1979). In 1984, using an elderly actress named Clara Peller, Dave's "Where's the Beef" commercial took America by storm. After appearing in over 800 Wendy's commercials himself, by 1990 Dave Thomas was a household name.
Wendy's chili: chocked full of their beef, beans & veggies:
When I was lunching with my boys indoors on those lazy, crazy Summer days back in the 1980's, while they were eating their 'burgers and fries and slurping their chocolate Frosty(s), my meal consisted of the salad bar, a cup of chili and a diet cola. I'd skip the salad dressing and spoon the chili right atop my heap of lettuce, tomatoes, cucumbers and onions. I loved it and I never felt that I was eating something that wasn't healthy. Wendy's chili was something I genuinely enjoyed.
In the latter 1980's, my mom came across a copycat recipe for Wendy's chili in Women's Day magazine. Except for the addition of the Tostitos salsa, which I added at the behest of our middle son, the recipe is unchanged. I won't lie. I have several recipes for chili in my repertoire, but, this one, kid-tested and mother approved, like Dave Thomas, is a success story. It pleases everyone.
3/4 cup medium-diced green bell pepper
3/4 cup medium-diced red bell pepper
2 teaspoons garlic powder
3/4 teaspoon each: sea salt and coarsely ground black pepper
1 14 1/2-ounce can diced tomatoes, undrained
1 15-ounce can tomato sauce
1 15 1/2-ounce jar Tostitos salsa, medium or hot, your choice (Note: The original recipe did not call for salsa. It called for 2, 15-ounce cans tomato sauce. That choice is yours.)
1 40-ounce can red kidney beans, well-drained (Note: The original recipe called for 1, 16-ounce can red kidney beans, well-drained, and 1, 16-ounce can pinto beans, well drained. Feel free to make that substitution, however, I personally like the flavor of red kidney beans better, and, in the case of the extra 10-ounces, more is better.)
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
1/2 teaspoon black pepper
~ Step 1. In a 4-quart wide-bottomed stockpot, place ground beef, onion, bell pepper and garlic powder, salt and pepper. Adjust heat to medium-high and sauté, using a spatula to break the meat up into bits and pieces, until meat is cooked through and almost no liquid remains in bottom of pot, 15-20 minutes.
~ Step 2. Add the undrained diced tomatoes, tomato sauce, drained kidney beans, chili powder, ground cumin, Mexican oregano, salsa and black pepper. Adjust heat to a steady, gentle simmer, partially cover the pot and continue to cook, 30-45 minutes. Remove from heat and set aside, to steep, 30-45 minutes.
Note: If you have the time to make the chili a day ahead and reheat it, it tastes even better.
Where's the beef? In this chili "con carne". Chili "w/meat":
Special Equipment List: cutting board; chef's knife; 4-quart wide-bottomed stockpot; spatula; ladle
Cook's Note: Whether your a fan of the show or not, everyone is a fan of chili mac. My recently posted recipe for ~ Walking Dead: It's Chili & Mac 'n Cheese. Together ~, has always been made with my copycat Wendy's chili recipe. My boys claim it's the best chili mac around!
"We are all in this food world together." ~ Melanie Preschutti
(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2017)