Enjoying An All-American Food (NAPSA)—‘Nextto jazz music,” trumpet player Harry James once said, “there is nothing thatlifts the spirit and strengthens the soul more than a good bowlofchili.” Indeed, chili has been called the all-American dish, a food invented in this country and, some would say, embodying the Americanspirit. That may be why the competition for the title of the best chili is so fierce. Recently, 400 top chili chefs from across the United States and around the world met in battle at the 40th Annual World Championship Chili Cookoff sanctioned by the International Chili Society and presented by ConAgra Foods. For most chili lovers, the purest form of chili is traditional red, also known as “Texas red.” Most red chili recipes include finely chopped meat, diced vegetables, tomato sauce or paste, garlic, chili powder andotherspices. To make award-winning chili at home, store yourchili overnight and serve the next day. The more time you give the flavors to marinate, the better the flavor. Quality ingredients also make a difference. Tomatoes, onions, and green and red chili peppers are important for award-winning chili. For the best chili, use canned tomato products such as Hunt’s tomato paste or diced Chili cookoff winner J.R. Knudson and his wife accepttheir prize. tomatoes. Mix canned-diced and petite-diced tomatoes for a betterlooking chili. For variety, try Ro*Tel diced tomatoes and green chiles. Also include quality brands such as Gebhardt chili powder, Gilroy Foods garlic and Wesson Oil to ensure yourchili is filled with flavor. Try this year’s winningrecipe: J.R.’s Rough and Ready Chili By J.R. Knudson, Granite Bay, California 3 poundsbeeftri-tip, chopped 2 ounces sausage 1 ounce rendered beef fat 1 medium onion, diced 1 tablespoon garlic powder 1 green Ortega pepper, seeds removed anddiced fine % ouncesalt % teaspoonfine black pepper 2 ounces Gebhardt chili powder % ounce California chili powder % ounce New Mexico powder % ounce cumin % teaspoon pequin powder 1 or 2 14-ounce cans chicken broth 1 eight-ounce can Hunt’s Tomato Sauce % teaspoon cayenne pepper Tabasco sauceto taste Saut onion and green pepper in rendered beeffat in a 3- quart pot. Add garlic powder and half of chili powder. Add half can of chicken broth, mix well and set aside. Brown sausage andbeefin a skillet about one pound ata time. Drain and add meatto onion mix. Add remaining chili powder, salt and pepper 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 meatis tender, about twoto three hours. Add a dash of Tabascosauceif needed for heat. Go to www.conagrafoods.com or www.chilicookoff.com for the top 2006 cookoff recipe and more tips for making yourchili world-class.
