News Release

'World's Best Chili' Wins Prize with Perfect Blend of Flavor & Fire

Oct 10, 2005, 4:20 AM EDT

Washington State Chili Wows Judges with 'Rich, Complex Blend of Tomatoes, Green Chilies, Red Pepper, Spices & Beef - and Lots of Stirring to Marry Flavor'

International Chili Society & ConAgra Foods Award Top Chili Cook $30,000 for Best Red Chili of 2005; Winning Recipe & Tips for Making World's Best Chili on

www.conagrafoods.com or www.chilicookoff.com

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.