Washington State Chili Wows Judges with 'Rich, Complex Blend of
Tomatoes, Green Chilies, Red Pepper, Spices & Beef - and Lots
of Stirring to Marry Flavor' OMAHA, Neb., Oct. 10 /PRNewswire/ --
Doug Wilkey of Shoreline, Washington, whose spicy, flavor-filled
red chili earned rave reviews from the judges for its exceptional
depth and richly blended character, won the honor of "World's Best
Chili" for 2005 in the International Chili Society's (ICS) 39th
annual World's Championship Chili Cookoff(TM), sponsored by ConAgra
Foods. The winning red chili recipe took the title in a closely
matched finals competition that included some 400 award-winning
cooks from across the United States and globe. The event was held
in Omaha over three glorious, sunny days on the shores of the
Missouri river at Lewis & Clark Landing, from Friday, Oct. 7 to
Sunday, Oct. 9, and crowned the officially sanctioned "World's
Best" in the red chili, green "verde" chili and salsa categories.
For most dedicated "Chiliheads," the purest form of chili is
traditional red, also known as "Texas red." Competition cooks spent
countless hours adjusting and agonizing over seasonings and
ingredients in their quest for the winning edge -- that perfect
blend of meat, spices and sauce that would grab the judges'
attention and not let go. Most red chili recipes included finely
chopped meat, diced vegetables, tomato sauce or paste, garlic,
chili powder and other spices. According to official ICS rules,
beans or other fillers may not be added. This year's Cookoff
winners earned more than just bragging rights - first- prize awards
included: -- $30,000 to Doug Wilkey of Shoreline, Washington, for
winning the red chili cookoff with his recipe, "Dog Breath Chili."
ConAgra Foods contributed $5,000 of the award because Wilkey's
winning recipe included Hunt's(R) tomatoes, Ro*Tel(R) diced
tomatoes & green chilies, Gebhardt(R) chili powder and
Wesson(R) oil, all quality products from ConAgra Foods. -- $3,000
went to Jeff Netser of Seymour, Indiana for his winning "Green
Chili" recipe of chili verde, a popular Southwest blend of pork,
tomatilloes, green chilies, jalapeno & habaneros, added to the
cookoff in 1999. -- $1,000 went to Tom Hoover of Columbus, Ohio for
his "Happy Trails" recipe for salsa, which uses tomatoes, bell
peppers and onions as a base, with cilantro, honey, lime and
jalapenos for a unique blend. Judges Tout Winning Recipe for
Perfect Blend of Flavor and Heat This year's judges -- who ranked
each recipe based on taste, texture, consistency, blend of spices,
aroma and color -- raved about Doug Wilkey's winning red chili
recipe for its rich, complex blend of tomatoes, green chilies, 5-6
different red peppers and chili peppers, onions, special spices,
finely cut tri-tip beef and the juice of one squeezed lime.
According to the judges, the depth of flavor and richly blended
character placed Wilkey's recipe a cut above the rest of the field
in the closely contested championship cookoff. "It's a dream come
true to have my chili named World's Best," said Wilkey, who won his
first "World's Best" title this year on his 19th trip to the annual
chili cookoff. "I've been refining and perfecting this recipe for
years. My biggest secret - lots of stirring to blend and marry the
flavors. This year's cookoff has really been an outstanding
competition, and I am thrilled to have won. We were so welcomed by
the city of Omaha and ConAgra Foods. They did a great job of
hosting this year's event." "Chili is the all-American dish, and
heats up passionate debate like no other," said Carol Hancock, CEO
of the International Chili Society. "Competitors gathered from
across the U.S. and beyond, and what better place than the Midwest
to decide the question of 'Who Makes the Best Chili?' We picked
great champions this year -- in red chili, chili verde and salsa
categories. And we especially want to thank Omaha, ConAgra Foods
and all our other sponsors for making it all possible -- they were
fabulous hosts." "The world came to Omaha to find the perfect bowl
of chili," said Laura Donahue, head chef and vice president,
Culinary Center of Excellence, ConAgra Foods. "This competition was
a great chance to see the world's best chili chefs in action, and
learn some of their secrets and techniques for making the best
chili. The chili pros like it hot, but they also like it flavorful
and interesting. As we saw with the winning recipe, the chefs
achieved a remarkable depth and character in their chilies, which
could surprise and please your palate. "We saw lots of creativity
and interesting trends, including a wide range of chili peppers --
from chipotle and poblano to jalapeno and habanero -- and some
surprises like chocolate and a hint of lime or orange for flavor.
An essential for world-class chili is quality ingredients, and we
were heartened to see so many chefs -- including the red-chili
winner -- use Hunt's tomatoes, Gebhart chili powder and Ro*Tel
diced tomatoes and green chilies in their world-class ingredients.
Those are perfect and easy to get for chili lovers everywhere." How
can Americans make a world-class chili in their homes? For chili
enthusiasts who want to spice up their own chili with secrets from
the world's best, the TOP TIPS below offer a good start. Or you can
go to http://www.conagrafoods.com/ or http://www.chilicookoff.com/
for the top 2005 cookoff recipe and more tips & techniques for
making a good chili great. TOP TIPS For Making the World's Best
Chili 1. Know Your Chile Peppers: There's Hot ... hot, hot ... and
REALLY HOT! -- The source of chili's flavor is the chile pepper,
and there are more than 150 varieties -- including Chipotle,
Poblano, Jalapeno, Habanero and more. Most grow in the U.S.,
Mexico, Europe and South America. The HOT in chile peppers comes
from capsaicin, a naturally occurring chemical that often survives
cooking and freezing. -- Just how hot varies dramatically by degree
and by pepper. Remember these tips to stay cool handling hot
chilies: * Drying chilies increases the heat -- never substitute
dried chilies equally for fresh. You can reduce the heat of fresh
chilies by carefully removing the white membrane and the seeds
before cooking. * Always wear gloves when working with chilies to
help prevent the oils from touching your skin. 2. Good Chili Prep
Turns Up the Flavor, Not Just the Heat -- Store your chili
overnight and serve the next day-the more time you give the flavors
to marry, the better the taste. -- Use fresh & dry chilies when
cooking-fresh has a clean, citrus vegetable flavor; dried gives a
rich roasted flavor. -- Grind your own chilies by heating pods in a
dry saute pan to release flavorful oils; grind with an old coffee
grinder. -- Use chipotle in your chili-it not only offers heat, but
also adds a great smoky flavor. -- To add a new level of flavor
& "depth" to your chili or tomato sauces, try adding red wine
or beer when cooking. -- Habanero isn't just for main dishes-its
sweet citrus undertone boosts flavor in desserts, fruits &
chocolate. 3. When Meat Meets the Heat. -- In the old days when
home was on the range, you roped and tied the meat you put in your
chili. Today, beef and pork remain chili staples -- ground, pulled
or cubed. But many chili fans also use ground turkey or turkey
sausage (try Butterball(R)) or chicken for a leaner alternative
that tastes great. -- For vegetarian chili, use lots of tomatoes,
garlic & spices for the heartiness that meat provides
non-veggie chili. Though hotly disputed among the pros, beans
remain a popular part of chili's flavorful punch for many (canned
beans are much simpler to use than dried, and taste just as good).
4. For World-Class Chili, Quality Ingredients Make a World of
Difference. -- Quality ingredients ... tomatoes, onions, green
& red chili peppers, even chocolate, are important for
award-winning chili. For the best chili, use canned tomatoes --
such as Hunt's(R) tomato paste or diced tomatoes. They're packed at
the peak of freshness, offer a more consistent solids-to-juice
ratio and add richness and depth of flavor. Mix canned diced and
petite diced tomatoes for a better- looking chili. For variety, try
Ro*Tel(R) diced tomatoes & green chilies. -- To give your chili
more body, use Hunt's tomato puree or paste to help it thicken and
reduce cooking time. -- Increase the flavor of your tomato paste by
frying it briefly in a little olive oil before adding it to your
recipe. 5. How to Beat the Heat, When it's TOO (DARN) HOT! -- Add
some canned tomato sauce to cut the heat in your chili to a
survivable level, but still retain the rich flavor. -- If you have
a 5-alarm fire in your mouth, try milk, yogurt or sour cream to
beat the heat (it's what the chili judges use). Avocados, tomatoes
or a sip of beer or wine also help. Don't even think about water --
it's like gas on a fire! -- When the fire is out and you can feel
your tongue again, dive back in. Whether you're a part-time chili
fan or full-blown chilihead/committed future world champion - the
heat is part of this beat. And some really do like it hot! World's
Championship Chili Cookoff WINNING RECIPE Traditional Red Chili
Competition Dog Breath Chili By Doug Wilkey, Shoreline, Washington
Ingredients 6 ounces regular breakfast sausage 2 teaspoons
Wesson(R) Oil 3 pounds tri-tip beef, cut into small pieces or
coarse ground 1 medium onion, finely chopped 1 can (14 1/2 ounces)
beef broth 1/4 teaspoon oregano 3 tablespoon cumin 7 cloves Gilroy
garlic 2 tablespoons Gebhardt(R) chile powder 1 tablespoon hot
chile powder 1 tablespoon mild chile power 5 tablespoons red chile
powder 1 can (8 ounces) Hunt's(R) Tomato Sauce 1 can (10 ounces)
Ro*Tel(R) Diced Tomatoes and Green Chilies 3 Dried California chile
peppers, boiled and pureed 1 Dried New Mexico chile peppers, boiled
and pureed 5 Dried Cascabel chile peppers, boiled and pureed 1/2
teaspoon cayenne pepper 1 can (14 1/2 ounces) chicken broth 1
teaspoon Tabasco Pepper Sauce 1 teaspoon brown sugar juice of one
lime salt to taste Directions Brown the sausage, dry, and set
aside. Heat oil in a pot, and brown the beef. Add the cooked
sausage to the pot. Add the onion and beef broth to cover the meat.
Boil for 15 minutes. Add oregano and half of the cumin. Reduce heat
to a light boil, and then add the garlic. Combine the chile powders
into a mixture, then add half of that mixture, and cook 15 minutes.
Add the tomato sauce and Ro*Tel with the puree from the dried
peppers. Add the chicken broth for the desired consistency. Cook
for one hour, stirring often. Add the remaining chile powder
mixture and the remaining cumin, and simmer for another 25 minutes
on low to medium heat. Turn up the heat to a light boil, and add
the Tabasco, cayenne pepper, brown sugar, lime juice and salt.
Sponsors The International Chili Society's World's Championship
Chili Cookoff was presented by ConAgra Foods and produced by ICS
and Downtown Omaha Inc., Foundation. Media Sponsors include Cox
Communications, Lite 101.9 KLTQ, BOB 106.9 FM and The Reader.
Additional sponsors are: Hy-Vee Food Stores, Eclipse gum and mints,
Tabasco, Douglas County Commissioners, Michelob Amberbock, Pepsi,
Jack Daniels, Fetzer, Keebler, Kimberly Clark, McCormicks,
Sargento, Ricks Cafe Boatyard, Hilton Omaha, XDI, Martex Software,
Smart Space, The Family Jewels, Designing Images and the Carroll
Shelby Children's Foundation. About The International Chili Society
The International Chili Society (ICS) is a non-profit organization
that sanctions chili cookoffs with judging and cooking rules &
regulations. These events are world wide and benefit charities or
non-profit organizations. All winners of ICS sanctioned cookoffs
qualify to compete for cash prizes and awards at the World's
Championship Chili Cookoff held each year in October. The ICS is
the largest food contest, festival organization in the world. For
more information, visit http://www.chilicookoff.com/. The
Butterball(R), Hunt's(R), Ro*Tel(R) and Gebhart(R) brands are
registered trademarks of ConAgra Brands Inc., which is a wholly
owned subsidiary of ConAgra Foods Inc. About ConAgra Foods ConAgra
Foods, Inc. (NYSE:CAG) is one of North America's largest packaged
food companies, serving consumer grocery retailers, as well as
restaurants and other foodservice establishments. Popular ConAgra
Foods consumer brands include: ACT II, Armour, Banquet, Blue
Bonnet, Brown 'N Serve, Butterball, Chef Boyardee, Cook's, Crunch
'n Munch, DAVID, Eckrich, Egg Beaters, Fleischmann's, Gulden's,
Healthy Choice, Hebrew National, Hunt's, Kid Cuisine, Knott's Berry
Farm, La Choy, Lamb Weston, Libby's, Lightlife, Louis Kemp, Lunch
Makers, MaMa Rosa's, Manwich, Marie Callender's, Orville
Redenbacher's, PAM, Parkay, Pemmican, Peter Pan, Reddi-wip,
Rosarita, Ro*Tel, Slim Jim, Snack Pack, Swiss Miss, Van Camp's,
Wesson, Wolf and many others. For more information, visit
http://www.conagrafoods.com/. DATASOURCE: ConAgra Foods, Inc.
CONTACT: Garth D. Neuffer of ConAgra Foods, +1-402-595-5376, ;
Carol Hancock of International Chili Society, +1-949-496-2651, ;
Heidi Floersch of Vic Gutman & Associates, +1-402-345-5401, ;
or Alison Lanham of Ketchum, +1-312-228-6832, Web site:
http://www.chilicookoff.com/
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