J.R. Knudson of Granite Bay, Calif., whose flavorful red chili won
the praise (and taste buds) of judges this weekend, received the
award for the �World�s Best Chili� at the 40th annual World�s
Championship Chili Cookoff� sanctioned by the International Chili
Society (ICS) and presented by ConAgra Foods. Held Oct. 6-8, the
event drew more than 400 award-winning chefs to Omaha to compete
for the title of �World�s Best Chili� in three categories: Red,
Green (�Verde�) and Salsa. 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
formula � 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. Official ICS rules
prohibit the use of beans and other fillers. Cookoff winners earned
more than bragging rights � first-prize awards included $30,000 to
J.R. Knudson, of Granite Bay, Calif., for winning the red chili
cookoff with his recipe, �J.R.�s Rough and Ready Chili.� ConAgra
Foods contributed $5,000 of the award because Knudson�s winning
recipe included Hunt�s� tomato sauce and Gebhardt� chili powder,
both quality products made by ConAgra Foods. Winning Recipe Praised
for Perfect Combination of Flavor and Zing This year�s judges � who
ranked each recipe based on taste, texture, consistency, spice
blend, aroma and color � praised J.R. Knudson�s winning red chili
recipe for its distinct flavor and texture. �The cookoff was a
great experience, and to have my chili named World�s Best is truly
an honor,� said Knudson. �I take great pride in my chili recipe and
its ingredients, and couldn�t be happier that the judges enjoyed
it, too.� �What could be more all-American than a chili cookoff?�
asked Carol Hancock, CEO of the International Chili Society. �After
all, chili is the ultimate all-American dish. America�s top chili
cooks competed for the winning recipe and the results couldn�t have
tasted better. We are so pleased with the turnout and extremely
proud of our winners. Special thanks to ConAgra Foods, the city of
Omaha, and all of our other sponsors.� �ConAgra Foods is thrilled
to honor the best of the best at the World�s Championship Chili
Cookoff,� said Michael Hargrave, the company�s vice president of
Sponsorships. �For chili enthusiasts who want to compete with the
likes of this year�s champion, J.R. Knudson, using quality brands
and products -- such as Hunt�s tomatoes and Gebhardt chili powder
-- is a great start.� At-home chili cooks can visit
www.conagrafoods.com or www.chilicookoff.com to find the 2006
winning cookoff recipe and more tips for creating their very own
award winning chili. About The International Chili Society The
International Chili Society is a nonprofit organization that
sanctions chili cookoffs with judging, cooking rules and
regulations. ICS events are conducted worldwide and benefit
charities and nonprofit 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 www.chilicookoff.com.
Origins of Chili � the All-American Food While no one knows for
sure exactly where chili originated, some historians have concluded
that the first bowl of chili was made by the group of Spanish
colonists who founded San Antonio in the early 18th century. But in
1976, Rufus Valdez, a full-blooded Ute Indian and Utah native, won
the World�s Chili Championship using what he claimed to be a
2,000-year-old Ute recipe that had been passed down to the Utes by
Pueblo cliff dwellers in Mesa Verde, Ariz. It took the advent of
the cattle drive, however, to spread the popularity of chili as an
all-American food with the persistence of a fine habanero. By the
early 20th century, chili had become a national dish and chili
parlors emerged around the country. About the International Chili
Society and World's Championship Chili Cookoff The ICS is a
not-for-profit organization that sanctions chili cookoffs around
the world to benefit charities and nonprofit organizations. Winners
of ICS-sanctioned cookoffs qualify to compete for cash prizes and
awards at the World's Championship Chili Cookoff, which has been
held annually since 1967. The ICS is the largest food contest
festival organization in the world. It currently reaches more than
750,000 attendees a year through 180 plus events annually. Its sole
purpose is to promote, develop and improve the preparation and
appreciation of true chili and to determine each year the World�s
Champion Chili through officially sanctioned and regulated
competitive cookoffs. ICS- sanctioned cookoffs promote competition
in three categories: Red (traditional red chili), Green (Verde) and
Salsa, with a World Champion crowned annually in each category. The
society aims to further the camaraderie of chiliheads on behalf of
charitable and non-profit organizations in the world. For more
information, visit www.chilicookoff.com. About ConAgra Foods
ConAgra Foods, Inc. (NYSE:CAG), is one of North America�s leading
packaged food companies, serving consumer grocery retailers, as
well as restaurants and other foodservice establishments. Popular
ConAgra Foods consumer brands include: Banquet, Chef Boyardee, Egg
Beaters, Gebhardt, Gilroy Foods, Healthy Choice, Hebrew National,
Hunt�s, Marie Callender�s, Orville Redenbacher�s, PAM, Ro*Tel,
Wesson Oil and many others. For more information, visit
www.conagrafoods.com. 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, jalape�o,
habanero and more. Most grow in the United States, 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 while 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 and 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 saut� 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 and �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 and chocolate. 3. When Meat Meets 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, turkey sausage or chicken for a leaner alternative that
tastes great. For vegetarian chili, use lots of tomatoes, garlic
and spices for the heartiness that meat provides non-veggie chili.
Though hotly disputed among 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 and red chili peppers, even chocolate,
are important for award-winning chili. For the best chili, use
canned tomatoes � such as Hunt�s tomato paste or Hunt�s 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 diced tomatoes and
green chilies. To give your chili more body, use Hunt�s tomato
pur�e 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 while retaining its rich
flavor. If you have a five-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 splash 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
J.R.'s Rough and Ready Chili By J.R. Knudson, Granite Bay,
California Ingredients 3 pounds beef tri-tip, chopped 2 ounces
sausage 1 ounce rendered beef fat 1 medium onion, diced 1
tablespoon garlic powder 1 green Ortega pepper, remove seeds and
dice fine 1/2 ounce salt 1/4 teaspoon fine black pepper 2 ounces
Gebhardt(R) chili powder 1/2 ounce California chili powder 1/2
ounce New Mexico powder 1/2 ounce cumin 1/2 teaspoon pequin powder
1 - 2 14 ounce cans chicken broth 1 six ounce can Hunt's(R) Tomato
Sauce 1/4 teaspoon cayenne pepper Tabasco sauce to taste Saute
onion and green pepper in rendered beef fat in a 3 quart pot. Add
garlic powder and half of chili powder. Add half a can of chicken
broth, mix well and set aside. Brown sausage and beef in a skillet
about one pound at a time. Drain and add meat to onion mix. Add
remaining chili powder and remaining can of chicken broth. Cook for
30 minutes on low heat. Add tomato sauce, cumin, cayenne pepper and
pequin powder. Add more broth as needed and cook until meat is
tender, about two to three hours. Add a dash of Tabasco sauce if
needed for heat. J.R. Knudson of Granite Bay, Calif., whose
flavorful red chili won the praise (and taste buds) of judges this
weekend, received the award for the "World's Best Chili" at the
40th annual World's Championship Chili Cookoff(TM) sanctioned by
the International Chili Society (ICS) and presented by ConAgra
Foods. Held Oct. 6-8, the event drew more than 400 award-winning
chefs to Omaha to compete for the title of "World's Best Chili" in
three categories: Red, Green ("Verde") and Salsa. 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 formula - 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. Official ICS rules prohibit the use of beans and other
fillers. Cookoff winners earned more than bragging rights -
first-prize awards included $30,000 to J.R. Knudson, of Granite
Bay, Calif., for winning the red chili cookoff with his recipe,
"J.R.'s Rough and Ready Chili." ConAgra Foods contributed $5,000 of
the award because Knudson's winning recipe included Hunt's(R)
tomato sauce and Gebhardt(R) chili powder, both quality products
made by ConAgra Foods. Winning Recipe Praised for Perfect
Combination of Flavor and Zing This year's judges - who ranked each
recipe based on taste, texture, consistency, spice blend, aroma and
color - praised J.R. Knudson's winning red chili recipe for its
distinct flavor and texture. "The cookoff was a great experience,
and to have my chili named World's Best is truly an honor," said
Knudson. "I take great pride in my chili recipe and its
ingredients, and couldn't be happier that the judges enjoyed it,
too." "What could be more all-American than a chili cookoff?" asked
Carol Hancock, CEO of the International Chili Society. "After all,
chili is the ultimate all-American dish. America's top chili cooks
competed for the winning recipe and the results couldn't have
tasted better. We are so pleased with the turnout and extremely
proud of our winners. Special thanks to ConAgra Foods, the city of
Omaha, and all of our other sponsors." "ConAgra Foods is thrilled
to honor the best of the best at the World's Championship Chili
Cookoff," said Michael Hargrave, the company's vice president of
Sponsorships. "For chili enthusiasts who want to compete with the
likes of this year's champion, J.R. Knudson, using quality brands
and products -- such as Hunt's tomatoes and Gebhardt chili powder
-- is a great start." At-home chili cooks can visit
www.conagrafoods.com or www.chilicookoff.com to find the 2006
winning cookoff recipe and more tips for creating their very own
award winning chili. About The International Chili Society The
International Chili Society is a nonprofit organization that
sanctions chili cookoffs with judging, cooking rules and
regulations. ICS events are conducted worldwide and benefit
charities and nonprofit 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 www.chilicookoff.com.
Origins of Chili - the All-American Food While no one knows for
sure exactly where chili originated, some historians have concluded
that the first bowl of chili was made by the group of Spanish
colonists who founded San Antonio in the early 18th century. But in
1976, Rufus Valdez, a full-blooded Ute Indian and Utah native, won
the World's Chili Championship using what he claimed to be a
2,000-year-old Ute recipe that had been passed down to the Utes by
Pueblo cliff dwellers in Mesa Verde, Ariz. It took the advent of
the cattle drive, however, to spread the popularity of chili as an
all-American food with the persistence of a fine habanero. By the
early 20th century, chili had become a national dish and chili
parlors emerged around the country. About the International Chili
Society and World's Championship Chili Cookoff The ICS is a
not-for-profit organization that sanctions chili cookoffs around
the world to benefit charities and nonprofit organizations. Winners
of ICS-sanctioned cookoffs qualify to compete for cash prizes and
awards at the World's Championship Chili Cookoff, which has been
held annually since 1967. The ICS is the largest food contest
festival organization in the world. It currently reaches more than
750,000 attendees a year through 180 plus events annually. Its sole
purpose is to promote, develop and improve the preparation and
appreciation of true chili and to determine each year the World's
Champion Chili through officially sanctioned and regulated
competitive cookoffs. ICS- sanctioned cookoffs promote competition
in three categories: Red (traditional red chili), Green (Verde) and
Salsa, with a World Champion crowned annually in each category. The
society aims to further the camaraderie of chiliheads on behalf of
charitable and non-profit organizations in the world. For more
information, visit www.chilicookoff.com. About ConAgra Foods
ConAgra Foods, Inc. (NYSE:CAG), is one of North America's leading
packaged food companies, serving consumer grocery retailers, as
well as restaurants and other foodservice establishments. Popular
ConAgra Foods consumer brands include: Banquet, Chef Boyardee, Egg
Beaters, Gebhardt, Gilroy Foods, Healthy Choice, Hebrew National,
Hunt's, Marie Callender's, Orville Redenbacher's, PAM, Ro*Tel,
Wesson Oil and many others. For more information, visit
www.conagrafoods.com. 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 United States, 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 while 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 and 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 and "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 and chocolate. 3. When Meat Meets 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, turkey
sausage or chicken for a leaner alternative that tastes great. --
For vegetarian chili, use lots of tomatoes, garlic and spices for
the heartiness that meat provides non-veggie chili. Though hotly
disputed among 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 and red chili peppers, even chocolate, are
important for award-winning chili. For the best chili, use canned
tomatoes - such as Hunt's tomato paste or Hunt's 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 diced tomatoes and 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 while retaining its rich flavor. -- If
you have a five-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 splash 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! -0- *T World's Championship Chili Cookoff Winning Recipe
Traditional Red Chili Competition J.R.'s Rough and Ready Chili By
J.R. Knudson, Granite Bay, California Ingredients 3 pounds beef
tri-tip, chopped 2 ounces sausage 1 ounce rendered beef fat 1
medium onion, diced 1 tablespoon garlic powder 1 green Ortega
pepper, remove seeds and dice fine 1/2 ounce salt 1/4 teaspoon fine
black pepper 2 ounces Gebhardt(R) chili powder 1/2 ounce California
chili powder 1/2 ounce New Mexico powder 1/2 ounce cumin 1/2
teaspoon pequin powder 1 - 2 14 ounce cans chicken broth 1 six
ounce can Hunt's(R) Tomato Sauce 1/4 teaspoon cayenne pepper
Tabasco sauce to taste Saute onion and green pepper in rendered
beef fat in a 3 quart pot. Add garlic powder and half of chili
powder. Add half a can of chicken broth, mix well and set aside.
Brown sausage and beef in a skillet about one pound at a time.
Drain and add meat to onion mix. Add remaining chili powder and
remaining can of chicken broth. Cook for 30 minutes on low heat.
Add tomato sauce, cumin, cayenne pepper and pequin powder. Add more
broth as needed and cook until meat is tender, about two to three
hours. Add a dash of Tabasco sauce if needed for heat. *T
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