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 18^th 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 20^th century, chili had become a national dish and chili parlors emerged around the country.

·The source of chili’s flavor is the chile pepper, and there are more than 150 varieties – including chipotle, poblano, jalapeño, 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:

o 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.

o Always wear gloves when working with chilies to help prevent the oils from touching your skin.

·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 sauté 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.

·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).

·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 purée 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.

·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!

The International Chili Society 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.

J.R. Knudson of Granite Bay, Calif., whose flavorful red chili won the praise (and taste buds) of judges in 2006, received the award for the “World’s Best Chili” at the 40^th annual World’s Championship Chili Cookoff™ sanctioned by the International Chili Society (ICS) and presented by ConAgra Foods.

Held Oct. 6-8, 2006, 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.

Information used with permission from ConAgra Foods and The International Chili Society, 2006.