OK To Eat Peppers From Mexico Again. However,

The U.S. government reported that it appears that the recent salmonella outbreak appears to be over for several reasons. It also said that the ultimate source of the outbreak that sickened 1,440 people (the largest outbreak of food-borne illness in a decade) may never be known for certain.

The reasons the government is saying it is "over" are: the number of cases of illness peaked back in May and June, the number of new cases has now dropped to "normal" levels and there have been no new "restaurant clusters of cases" since early July.

Tomatoes were never officially cleared as the source (both domestic and imported), but the strongest evidence pointed to fresh jalapeno and serrano peppers and a farm in Mexico. Based on data available the government has lifted the warning on the peppers, but they are warning that this lifting of the warning does not mean that another outbreak can't or won't occur.

David Acheson, FDA food-safety chief, said, "None of us can provide a cast-iron guarantee that salmonella Saintpaul will not re-emerge." The most important thing for all of us to remember at this point is to throughly wash all fresh peppers before using or consuming them, and listen for more possible outbreak warnings.

The latest outbreak sickened people in 43 states in the U.S. and in Washington D.C. Texas was the hardest hit state with 40% of all reported cases.

Rocky Mountain Regional & Colorado State Chili Cookoff Results

Would you believe they were worried about snow in August impacting their cookoff? Well, they were. Read this fabulous report from Patty McCarthy (Chairperson), and find out why they were concerned it might happen. Congratulations, folks! Wow! It sounds like it was a grand ole time in the Rockies.

Rocky Mountain Regional & Colorado State Cookoff Results
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Two great cookoffs were held at the base of the Winter Park Ski Resort in Colorado this past weekend. The weather cooperated fully versus the weekend before with 3 - 4" of slushy snow. Patty McCarthy, Chairperson, her "main" helper Aaron Davidson, and countless other volunteers, helped make these cookoffs a huge success. Kathy Plager, and her scorekeeping crew, kept all the scorekeeping duties running smoothly, and as usual, kept Bob Plager, Chief Judge, in line.
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When the Ski Train arrived from Denver around noon on Saturday, 650 people immediately hit the cookoff area for People's Choice Chili. Over $1800 was raised selling tasting cups for the National Sports Center for the Disabled (NSCD) in Winter Park this weekend. The "Guac-off" Guacamole division on Saturday was a success again, with more cooks saying they'd do it next year. Very nice porcelain chili bowls and cash money was given out to the winners.
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On to the winners:
Rocky Mountain Regional (Saturday)
Guac-off - 5 contestants
HM 4th Place - Andy Gatschet (tied for 3rd)

3rd Place - Hank Wedemeyer
2nd Place - Bonnie Tomasek
1st Place - Nolan Cordova
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Salsa - 8 contestants
3rd Place- Lynn Pruett
2nd Place- Chuck Burdick
1st Place- Nolan Cordova
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Chili Verde - 10 contestants
3rd Place- Eunice Dortch
2nd Place - Kathy Weiss

1st Place - Mike Gatschet
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Red - 20 contestants
HM 5th Place - Lynn Pruett
HM 4th Place - Mike Rook
3rd Place - Dianne Gatschet

2nd Place - Lynn Kost Virant
1st Place - Bonnie Tomasek (A runaway, she was very surprised) - Completes her Hat Trick
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Colorado State (Sunday)
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Salsa - 8 contestants
3rd Place - Dan Dortch
2nd Place - Tori Cordova
1st Place - Chuck Burdick
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Chili Verde - 13 contestants
3rd Place - Andy Gatschet
2nd Place - Greg Virant
1st Place - Dianne Gatschet (one happy family this weekend)
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Red - 13 contestants
5th Place - Alan Pan

4th Place - Judy Wedemeyer
3rd Place - Nolan Cordova
2nd Place - Mike Rook (Yes, that's 6 (six) 2nd Place finishes this year)
1st Place - Lynn Kost Virant (Grinning from ear to ear) - Completes her Hat Trick

It's All About the Aromas and Flavors

Luis and Julio Mata joined forces in 1992 with Moises Treves to open the Mexican food restaurant, Such Is Life, in Phoenix, Arizona USA. So, from the beginning of their restaurant careers, the name of their restaurant did not seem to do justice to what was happening inside.

What was happening inside starts with what was not happening. Luis and Julio purposely left tacos, burritos and chips and salsa off the menu. Yes, even chips and salsa. A gutsy move in the American Southwest. I'm sure more than once they heard, "You gotta be kidding!," from a first-time customer (before he got his food). But Luis and Julio knew what they were doing. It's all about the aromas and flavors and the delightful combinations of ingredients.

Instead of the business-as-usual taco and burrito fare, they introduced the area to Yucatan-inspired and Mexico City-inspired "true" Mexican food. The food was so sensational and the reviews by the local food critics so equally sensational, that national food writers soon came and the rest, as they say, is history.

Now Luis and Julio are out to prove that this "true" Mexican food can work anywhere. They picked out a mostly unsuccessful restaurant to buy in a mostly unsuccessful retail strip mall along a forlorn stretch of Cave Creek Road, and they have turned it into a white tablecloth restaurant with equally spectacular fare and an equally unspectacular name (again). The Plaza Grill.

How does this sound? Mole poblano, Carne Tampiquena or Sea-Bass Veracruz preceeded by the poblano pepper coated with diced shrimp, garlic and Chihuahua cheese appetizer. Cloth napkins and fresh flowers on the tables. South-of-the-border aromas coming out of the kitchen. Wow!

Word gets around fast when there is food like this to be savored and semi-worshipped. People are coming to the Plaza Grill, and things are great overall. Luis and Julio only had to make one small concession to the local folks. The folks on Cave Creek Road get to have chips and salsa, but even their salsa is special. Remember, it is all about the aromas and flavors. "What good is 'pepper hot' if you can't taste the food?," say Luis and Julio. The "true" flavors of Mexico. Ole!

I guess they just want to prove that success comes from the food and not a name.

Is the "Chile Soul" of Mexico Disappearing?

Quote: "Chile, they say, is the soul of the Mexicans -- a nutrient, a medicine, a drug, a comfort. For many Mexicans, if it were not for the existence of chile, their national identity would begin to disappear." (Arturo Lomeli, author of "El Chile y Otros Picantes")

Some say he is not only talking about the consumption of chile peppers in Mexico, but also the growing, the nurturing, and the living with the chile plant almost as members of the same family. Some also say the disappearance of the soul of Mexico is beginning because of the importation and sales of chiles from China.

Chinese de Arbol chiles, Chinese anchos and other popular Mexican varieties are finding their way to the main market in Mexico City. Some vendors are now reporting that the Chinese chiles, because of a lower price, are outselling homegrown chiles two to one.

Not only are imports from China putting pressure on Mexican chile farmers, they are causing ripple effects. Partially as a result of the chiles from China, imports of Mexican chiles into the U.S. have increased dramatically putting U.S. chile farmers under similar pressure.

Probably since the very early days of man, there has been a global spice trade, and it continues today. The origin of the spices may change, but it appears that global demand never will. Personally, I'm thankful for that. I would rather have a Chinese or Mexican chile than no chile. How about you?

2008 Oregon State Chili Cookoff Champions

Two days ago the Bonanza, Oregon Volunteer Fire Department hosted a very successful 4th Annual Oregon State Chili Cookoff in conjunction with the Bonanza Homemade Hobby Festival. This ICS sanctioned cookoff drew contestants from several western states as well as Oregon, and the winners list is a great testimonial to the tremendous nationwide popularity of chili and the large number of people from all over who love to prepare it in competitions and at home as well I'm certain. See how many different states you can find in this list.

Salsa: 1st place - Lynn Robinson, Lincoln, CA; 2nd place - Debra Turner, Taylorsville, UT; 3rd place - Linda Hammerich, Bonanza, OR

Chili Verde: 1st place - Jim Beaver, Monmouth Lake, CA; 2nd place - Scott Stanley, Tacoma, WA; 3rd place - Dionne Cooley, Reno, NV

Red Chili: 1st place - Harry Robinson, Lincoln, CA; 2nd place - Ray Bogart, Boulder City, NV; 3rd place - Jim Beaver, Monmouth Lake, CA

Congratulations folks! I wouldn't be surprised if the Robinson's from Lincoln, CA suddenly have a host of friends who just happen to stop by in hopes of getting a taste of some championship salsa and chili before the Robinson's head for Las Vegas and the ICS 2008 World Championship Chili Cookoff. Personally, I'm kinda partial to Chili Verde, so I'm thinking of heading to Monmouth Lake, CA. Ha! Have some fun folks! Eat more chili!

Thanks Bonanza, OR for putting on another great chili cookoff and showing the world that chili should be the official food of planet Earth!

World-Famous Ben's Chili Bowl

What restaurant is now recognized world-wide as the "must go" place to eat when visiting the Washington D.C. area? Wow! That's right! How did you know that? Ha!

Two hours ago (U.S. PDT) CBS television paid tribute to Ben's Chili Bowl through it's show, Sunday Morning with Charles Osgood. You see, this is a special time for this special restaurant. Two days ago marked the 50th anniversary of the restaurant opening for business on U Street in Washington D.C. Many world leaders and celebrities have eaten at the restaurant through the years. U Street had its ups and downs as an area of the city, but Ben's Chili Bowl was always there. Congratulations Ben's!

Bill Cosby is probably the most outspoken fan of Ben's. He hosted a big gala a couple of days ago that celebrated the anniversary, and he likes to tell this story. "When you bite into a Chili Smoke you immediately think 'Thank you Jesus!.' It may be the only time that you say a blessing for your meal and God knows you really mean it."

You absolutely must read the History page on their website. The link to that page is provided below. Here is one part that really caught my eye. "After 50 years, Ben's is the place it always has been. The counter, booths and stools are all original; the fresh homemade chili is still made with love, using the same secret recipe." Charles Osgood reported that someone asked the folks at Ben's if they were ready to share their secret chili recipe. The answer? You guessed it. "No, we are not ready yet."

Please take the time to read the History page. You will be amazed at what a great bowl of chili can do! Now, here's that link.

www.benschilibowl.com/history.html

Don Battales, Aerospace Engineer and Jalapeno Pepper Grower

Don Battales grows jalapenos in Northern Thailand and in Kunming China. He answered this question posted by "Maria" on an AllExperts forum a few days ago: "My jalapenos were doing well up to now but suddenly I'm seeing peppers with a crackled look to their skin. What do you think this is, and does it mean I cannot eat these peppers?"

Here is Don's answer to Maria: "The cracked look to the skin is natural. It means that the peppers should be picked and consumed. If you wish to wait until a few turn red then you can dry and smoke them. I grow jalapenos commercially in Northern Thailand and Kunming China. The weather in Thailand is hot. Now we are in the rainy season and growing is difficult. In Kunming the weather is cooler and they grow better there. Best wishes."

I'm certain Don's answer was very helpful to Maria. Now here is one more question. What do you call a dried and smoked jalapeno? Answer: a chipotle chili. The chipotle trend is probably one of the strongest in the chili world right now. There are chipotle sauces showing up everywhere. Some people like them. Some people don't. I believe there are more people who like them, but maybe that's just because I like them. What do you think?

Koreans Love Their Chile Peppers

It's been reported that Koreans lead the world in per capita consumption of hot peppers. The latest annual consumption number is 4 kilograms or 8.8 pounds of peppers per person.

One reason they lead the world now is the fact that capsaicin levels have more than doubled in the past 5 years in traditional cook-at-home Korean dishes such as Fermented Cabbage Kimchi. Also, Korean researchers have reported that pepper hot dishes in restaurants are rapidly growing in popularity.

Yes, the chile pepper is gaining ground throughout the world, not just in countries like Mexico and the U.S. Is this hard to understand? Not for a diehard chili head. How about you? Are the foods you eat getting "hotter?" Korea has set the bar higher for the rest of us, so we had better get with it. Right?!!!

Tomatillo, the "Mexican Tomato"

In the previous post we told you all about Herdez Salsa Verde Mexicana Picante. The number one ingredient is "tomatillos." Then we promised that the next post would be about this little wonder fruit. So, here it is.

What may be green, yellow or purple or some shade of two or more of those colors? Yes, that's right. The tomatillo. The color of the tomatillo you use actually depends on many things: the country of origin, the variety, the degree of maturity when you pick it. But regardless of the color, the "Mexican tomato" will add a delicious tartness to the salsa you make or the dish you cook.

The tomatillo is a member of the Nightshade family like the tomato and the chile pepper and many others. It has a very interesting history, and it is still being used today. Actually in increasing numbers in the U.S.

The story of the tomatillo is too long to put in a post on this blog, so we decided to give it its due and do a newsletter about it. We did the newsletter, and we posted it in the NEWSLETTERS section of our support website. If you are a devoted chili head, you will want to read this newsletter if you don't know an awful lot about the tomatillo which is so widely used. Here is a link that will take you to the NEWSLETTERS page. When you get there just click on the title of the newsletter, and it will appear for you to read.

Be sure and check back with our blog as often as you can. We just might be talking about the tomatillo some more one of these days.

Website no longer available.

Herdez Salsa Verde Mexicana Picante

Do you sometimes wish for a way to change things up in your cooking? Well, Herdez Salsa Verde may be your answer. It tastes wonderful, and it's made from just a few ingredients. Yes, just a few. Five (5) to be exact: tomatillos, onions, serrano peppers, iodized salt and cilantro. Doesn't that sound like a terrific combination? Oh yes, the heat rating is HOT, so you will also get a little kick when you use it.

Herdez Salsa Verde, like Herdez's other famous salsas, are products of Mexico, and the company has been making salsas for many years. The company that was the beginning of today's Herdez was incorporated in 1923. We'll give you more information about the company real soon, but for now we want to let Herdez Salsa Verde be the star of the show.

herdeztraditions.com says, "Salsas are the heart of Mexican cooking. Herdez Salsa Verde (authentic Mexican cuisine) is lauded for its variety, and the green tomatillos give Salsa Verde a distinctive, sweeter flavor for the cook looking to change things up." So, if you want to change things up, try some "green." There's more to the chili world than "red."

Wait! What? What is a tomatillo? Well, we will tell you about the tomatillo is the next post. Be sure and come back and read all about it.

Chile Willie's in Hatch, New Mexico

Chile Willie has been farming chile peppers in the Hatch Valley, New Mexico for 40 years. He and his brothers helped his dad on the farm. Then his brothers left the farm for other adventures, but Willie stayed on the farm. Chile is in his blood, and always will be.

But Chile Willie also says it is time for him to join the virtual world, so he had a website done to help him sell chile peppers and other chile-related items. We included his website on our support website in the "Where To Get Chili Peppers and Products" section, because we want to help small farmers stay in business. We need them as part of the mix.

Use the link we provide here to go to Chile Willie's page, and read more about him. Then click on his website address on that page and see what he has to offer. We know he will appreciate it just like we appreciate him. Thanks!

Website no longer available.

Hatch Valley Chile Report From Chile Dog 4 (Angie)

Hey everyone! We have great news! The latest official member of our Chili Dog group is Chile Dog 4 (Angie), and she lives in Hatch, New Mexico. Notice we spelled her official title with an "e" instead of an "i" (Chile). Angie says in New Mexico, chile is always spelled with an "e", so we had to use an "e" in her official title. Ha!

Angie is a genuine chile farm farmer's daughter who has done it all on the farm: driving tractors, bucking hay, harvesting chile peppers, preserving chile peppers and cooking chile peppers ("just like Mom"). She knows the valley. She knows the business, and she knows a lot of people. She is going to be giving us regular "crop reports" and other items of interest from Hatch so we can have all the latest news from Hatch and impress all of our "chili friends." Ha! Welcome, Angie! Here is her first report:

"The chile here in the valley is doing real good despite all the rain we have had. The farmers were afraid of root rot because of so much rain, and it can still happen. We got some more rain this past weekend, but the sun is out now. I think everything is okay. We need the rain, but too much will rot the plant. There seems to be a bigger yield per acre this year. It could be because of the rain.

All the chile vendors are roasting chile for the visitors to the valley, and it smells soooooooo good! In all the years I have been here I don't remember so many people in town. And big rigs are all over the valley for the onion crop. It feels like a big city lately! Too much for me! Ha!

I know the vendors are selling lots of chile now, and man it smells so good. I made rellanos last Friday. They were so good, but they were not hot enough for me. Darn! Ha! Later!"

Well, there you have it folks. Let's hope they don't get too much more rain before the harvest is over. Sounds like they've had just the right amount. Thanks for the report, Angie! We are all looking forward to more news from the world-famous Hatch Valley.

Be sure and visit our support website, and learn more about chili peppers. Or is that chile peppers? Ha! (Website no longer available.)

Nick Gardner, 2008 Iowa State Fair Chili Cookoff Champion

Congratulations Nick!

The 2008 Iowa State Fair, one of the largest in the nation, just concluded, and Nick Gardner, from Grimes, Iowa, is the Iowa State Fair Chili Cookoff Champion AGAIN! That's right. AGAIN! Nick won last year, also. Sounds like he really has this chili thing down to an art.

I wonder if he used the exact same recipe this year. We'll try to find out and we will try to learn all of his secrets. Ha! Fat chance! I'm sure he would like to win again next year, and he won't be giving out any of his big secrets. Especially if he is going to Las Vegas after this state fair cookoff.

Nick's team is the "Hawkeye Chili" team, as in Iowa Hawkeyes, and he is a card-carrying member of the International Chili Society which is going to hold its World Championship Chili Cookoff in Las Vegas in October (see earlier post about this event).

Again, congratulations Nick! Keep cookin' that chili. The world needs a lot of it.

The 19th International Pepper Conference

Would you believe that pepper enthusiasts and scientists from around the world have met every two years since 1973 in New Jersey to discuss things like new technology, innovative ideas and cutting-edge research in all areas of pepper production throughout the world? Well, it's true.

And they are going to do it again next month. 7-10 SEP 2008 to be more exact. Why New Jersey? Well, New Jersey has long been known as "The Garden State", and over 3,000 acres of peppers are grown each year in southern New Jersey for fresh produce markets in the northeast U.S.

There will be a tour of some of the pepper farms as part of the conference, and it sounds like a fun time overall since the site of the conference, the Sheraton Hotel and Conference Center, is just a few blocks away from the world famous Atlantic City casinos, boardwalk and beach.

Hopefully, there will be some exciting pepper news and info to report from the conference. We'll try to find out and report it. Meanwhile, if you would like to read more about the conference, the meeting agenda, etc., here is a link to the website that tells all about it. Have fun in Atlantic City, if only in your mind!

http://njveg.rutgers.edu/NJpepperconference/index.html

Grilled Steak Tacos With Poblano-Mango Salsa

Top sirloin steak sizzling on the grill. Poblano peppers and onion slices sizzling on the grill. Wow! What a combination! And mango, fresh cilantro, fresh lime juice. If that doesn't sound like the makin's of a fine chili pepper meal I don't know what does.

If we have your attention now, and your taste buds are quivering just follow the link to this fabulous " grillin' " recipe on our support website from beef.org. We just love it when we find one or create one that includes a great combination of ingredients like this one. Don't you agree that this recipe sounds like it has a great combination of ingredients? Take a closer look, and please let us hear from you if you try it. Here's that link.

Website no longer available.

Chef Gustavo Chavez is "El Chile Mayor"

Varied and subtle nuances define the cuisine of Mexico. That's what Chef Gustavo Chavez learned as he watched his parents lovingly prepare delicious, homemade meals for himself and his 10 siblings. Gustavo fell in love with food during that childhood, and that love endures today as he does his life's work as a chef and food expert.

In 12 short years since he opened a restaurant in Miami, Gustavo has become a trendsetter, a sought after entertainer chef and a world traveler. He's always on the lookout for great "chile cuisine", and always experimenting with his own ideas that have their roots in his parents' cooking.

Chef Gustavo Chavez is best known as "El Chile Mayor" (Big Chile) on Univision's Despierta America. A renowned chef and culinary expert in Mexican cuisine, he also entertains and educates as a regular guest on "Despierta America" and hosts his own radio program on Miami's 88.3 FM Radio Paraiso Station. His radio program is called "Cocinando con el Chile" (Cooking with the Chile).

You may read more about him by using the link we are providing to the Bio page on his website. Then, if you are in the Miami area, you may want to tune in to his radio program or watch Despierta America when he is going to be on the show.

More and more people are learning the nuances of cooking with chile peppers. There are so many wonderful ways to use them. Perhaps you, too, should have your own radio program. Let us know if you do, and we will help you become world famous at the same time we promote the great chile pepper. Now, here is the link.

http://chefelchilemayor.com/id1.html

Key West - Home of Key Lime Pie or Hot Sauce?

What do you think about when someone mentions Key West, Florida? Well, we usually think about key limes, key lime pie and Jimmy Buffet. So, we were surprised to learn one of the largest and most unique hot sauce "boutiques" is in Key West not far from the waterfront.

The company is Peppers of Key West, and you just gotta learn about their Key West Conch Cruiser Asian Marinade and their other Peppers of Key West sauces on their website. Then go to the "Directory" page, and you will be blown away by the list of products that can be ordered through their online store.

We were so impressed we added them to our support website. Use the link at the end of this post to go to the Peppers of Key West page. Read more about them, and then click on the Peppers of Key West website address. You will be amazed at what's going on in the Keys.

Oh yes, by the way, starting in October they plan to start selling "One Pie Key Lime Juice." It's a small bottle that is just the right size for one key lime pie, and it comes with the recipe. Sounds like there are still a lot of folks who visit Key West and ask, "Where can we get some key lime pie?" Ha! Hey - just had a thought. That key lime juice would be really good in some green chili recipes, too. Wow! The best of both worlds!

Website no longer available.

Two New Chile Sauces from Bueno Foods

Bueno Foods in Albuquerque, New Mexico, USA has been the Baca family business for over 50 years. The company has a new foodservice division, and now they also have two new chile sauces: Green Chile Sauce with Pork and Red Chile Sauce with Pork. These add to an already impressive list of offerings that includes such foods as tamales, enchiladas, chile rellenos, tortillas and, of course, green and red chiles.

Here's a bit of Baca history for you. "The Baca brothers were the first to flame roast green chile on a commercial scale. There was no equipment for this kind of process, so they had to build it. There was no process, so they had to invent it. And so they did, more than 50 years ago."

You may read more about them on their page on our support website. The link below is to that page. Then, after you read about them you may use the link on that page to go to their company website and look around. They have an email link on their "Contact Us" page for you to use to find out where you may get their products in your area. There is also an 800 number you may call. So, take a look, do yourself a favor and try one or two of their products. You'll be wanting to go to New Mexico, the Land of Enchantment.

Website no longer available.

World's Hottest Chile Pepper - So Far

The Bhut Jolokia, a variety of chile pepper originating in Assam, India, is the Guiness World Records hottest chile pepper. Previously, the Dorset Naga was the hottest.

The "heat" in chile peppers is measured in "Scoville Heat Units" (SHU). The "heat" in chile peppers comes from a substance known as capsaicin and other capsaicinoids. The more capsaicin, the hotter the pepper.

Bell peppers were assigned a "zero" on the SHU scale. They are the starting point in comparing peppers. Pure capsaicin has an SHU rating of about 16,000,000. New Mexico green chiles which many of us like to eat have an SHU rating of about 2,500 if they are picked at their peak of "hotness." The peak of "hotness" varies between varieties. Piquin peppers should be picked at 40 days, whereas the De arbol and the Habanero need 50 days. We don't know the time yet for the Bhut Jolokia, perhaps because it is hot enough.

Anyway, the Dorset Naga was measured at 923,000, the Red Savina was measured at 577,000 SHU, and the new champion, the Bhut Jolokia, measures 1,000,000. It's been said that one seed from a Bhut Jolokia can put an inexperienced pepper eater down for days. By the same token, food manufacturers are starting to take notice. I'm certain they are seeing the Bhut Jolokia as a way to lower cost and usage and still get the same flavor or punch in some foods.

Dr. Paul Bosland of New Mexico State University brought "the first Bhut Jolokia seeds from India to New Mexico to start research. He says that "Bhut Jolokia" means "ghost chile" in English, and he believes that's because "The chile is so hot, you give up the ghost when you eat it." Ha!

Just don't let someone talk you into taking a bite of one on a dare. You will probably survive, but there will be a lot of pain.

The hottest jalapeno is cool compared to the world's hottest peppers. Soon we will give you the current "Top 10 list." It puts David Letterman's "Top 10's" to shame.

Armour Jalapeno Vienna Sausage Finally Comes to Town

We live in a small town out in the country, so we don't get some products at our little local markets as quickly as most folks do who live in the bigger towns and cities. So, we were excited a couple of days ago to find that we can now easily get Armour Jalapeno Vienna Sausage.

Armour (Armour-Star) is one of the brands owned by the Pinnacle Foods Group LLC that has corporate offices in New Jersey, USA. Pinnacle likes to say, "we are a company of brands." And Armour is in good company as in Mrs. Butterworth's, Vlasic, Van de Kamp's, Duncan Hines and many others.

The Armour division likes to say, "Armour Vienna Sausage is America's favorite brand (of vienna sausage). Try one and you will discover why!" Vienna Sausage Jalapeno is only one of 10 varieties of Armour Vienna Sausage. See for yourself which other varieties are pepper-infused, and which one is truly one-of-a-kind. Ha! Hint: the last one on the list. Truly amazing chickens! Ha!

Armour also makes 5 varieties of chili. After you read the Vienna Sausage page, take a quick peek at the "Chili" page.

The Armour story is a very interesting story. Lots of history. We will probably do a newsletter on it and post it to our support website (Website no longer available ). We'll let you know when it is ready. Now, here is the link to the Armour Vienna Sausage page.

www.armour-star.com/products_vienna_sausages.html

Planting and Harvesting Chile Peppers in the United States

When pepper seeds are planted in pepper fields it is called direct-seeding. Direct-seeding is usually done in March and April in the southwestern U.S. Other seeds are planted in greenhouses in February, and transplanting the greenhouse plants to the fields is done in April or May depending on the weather and other factors.

The new chile peppers on the plants are green, and many are harvested when they are still green. This is especially true with the varieties that have been developed specifically for green chile production. The green chile harvest begins in late summer and continues into the fall.

In the past, if you needed red chiles you left the green pods on the plant to mature. When the chile peppers mature they turn red. Today, like the green chiles, many chile varieties have been developed for the production of red chiles and virtually all of the pods are left on the plants to ripen and turn red.

Red chile harvest occurs later in the year (late fall and continuing into the winter months), because it takes longer for the peppers to mature when they are left to ripen.

Peppers grown in the cayenne, paprika and jalapeno sectors of the industry have slightly different planting and growing seasons, but they are basically spring-summer-fall like the others.

We are currently in the prime period for green chile harvest. Get 'em while you can, folks!

The International Chili Society Has a Home for the 2008 World Championship Chili Cookoff

Here it is folks! Hot off the press!

The ICS 2008 World Championship Chili Cookoff is going to happen 10-12 OCT 2008 at the Tropicana Hotel and Casino in Las Vegas, Nevada, USA. How about that! Chili is going to be the big star on the Vegas strip for a change.

10-12 OCT 2008 is the Columbus Day holiday weekend, and the Tropicana is a landmark hotel and casino on the Las Vegas strip. Therefore, there should be higher-than-average exposure for the 2008 WCCC and a large crowd at the cookoff.

More about this major event as we get closer to October. Meanwhile, you may read all the details yourself by using the following link which will take you to the ICS website page about the 2008 WCCC. Are you ready for some chili?

www.chilicookoff.com/vegasMsg.asp

A COOL Law for HOT Peppers and Other Commodities

The United States Department of Agriculture is responsible for rules and regulations pertaining to the food we eat in the U.S. The FDA and other agencies may be involved, but the USDA issues the regulations which are usually mandated by the national "Farm Bill", an act of Congress that is renewed every 6 years.

A few days ago the USDA issued its interim final rule for the mandatory country-of-origin labeling program ("COOL") that will become effective 30 SEP 2008. This rule covers muscle cuts of beef, ground beef, veal, lamb, chicken, goat, pork, perishable agricultural commodities including fresh and frozen fruits and vegetables and other commodities. Records will have to be kept by importers and suppliers as to the origin of these commodities.

Food service establishments such as restaurants are exempt from keeping records as are retail stores, but the suppliers to these establishments will be required to keep country-of-origin records for one year on covered, imported commodities. USDA will conduct a 6-month education and outreach program starting 01 OCT 2008 to help the food industry comply with the law. Of course, rules and regulations-type materials are already available for people to study.

This is a very controversial law with many ag producers and food processors and suppliers against it because of the significant cost of record keeping (added manpower, data storage, etc.) and the possibility of damage to the reputation of certain commodities and trade agreements. Others are for it saying we need a better, faster way to trace back food borne illness when it is suspected of coming from other countries (e.g. the current problem with jalapenos from Mexico). Time will tell if it was the right thing to do or another example of not looking closely enough at possible consequences ("The Law of Unintended Consequences").

If the program goes forward as it appears it will, then the producers of the commodities will have the extra costs passed on to them in the form of lower paying prices at first. Then, as the production phase of ag adjusts their supply and prices, the consumer will ultimately pay the price in the form of higher food prices. There are no free lunches. We will all need to watch and learn what it is gaining us and costing us. You know, the old cost-benefit ratio. Only this time the benefit is the possibility of preventing more illness and saving more lives if we hold people accountable in the production and distribution of food. How do you feel about COOL?

The Amazing Chipotle Mexican Grill Story

A couple of days ago we posted a jalapeno pepper notice from Chipotle Mexican Grill. Their notice made it clear that the safety of their customers is number one. This company is an amazing company when you consider their history and what they are doing today, but, also, we believe their story is a testamonial from the people in the U.S. about how much they love tacos and burritos. As the saying goes, "It's a match made in heaven."

We have a feeling the relationship between Chipotle Mexican Grill and their customers will become even stronger as more and more people learn the "Chipotle Story." How strong is that relationship today? Take a look at these numbers.

Financial results for the 2nd quarter ended 30 JUN 2008: Revenue increased 24.2% to $340.8 million. Net income increased 22.5% to $24.5 million. For the first 6 months of the fiscal year ended 30 JUN 2008: Revenue increased 26.6% to $646.1 million. Net income increased 28.8% to $41.8 million.

At this rate the chain will sell over a billion dollars worth of tacos and burritos and burrito bowls and salads this year. That's a pretty strong relationship. The company is quick to say that most of the increase in sales is the result of opening new restaurants as opposed to things like raising prices in existing restaurants, but this is still a great testimonial to their relationship with the public. They would not be able to open a lot of new restaurants if they were not profitable with the ones they already have.

The company gives a lot of credit to their restaurant managers and crews. Like most companies they realize that people are their number one asset, and their employees are included in all of their planning and policies. Chipotle Mexican Grill expects to be opening 130-140 new restaurants this year, and they are on schedule so far with 77 in the first 6 months.

What is behind this phenomenal growth? Well, that's the amazing story we want to tell you, and we did. We decided to let their story be our first newsletter on the Chili Head Chili Dog support website. Use this link to go to the newsletter page on the site, and then click on the title of the newsletter. You will be amazed if you can take the time to read all about Chipotle Mexican Grill. Perhaps you will even be inspired to go to your local chili pepper eatery and tell them about it in hopes that they will follow suit. Now, enjoy the story!

Website no longer available.

August is Hatch Chile Time at Arriba Mexican Grill

If you are in the Phoenix, AZ, USA area and you are wanting some cuisine featuring Hatch green chiles, you are in luck. But you had better hurry, especially if you are also hoping to take some fresh roasted Hatch green chiles with you when you leave.

There are Arriba Mexican Grill locations all over the "valley of the sun." Phoenix, Glendale, Scottsdale, Ahwatukee, Gilbert. They feature New Mexico style cuisine that contains hot and fresh Hatch Chile. The chile harvest begins around the first of August in the Hatch Valley, and Arriba Mexican Grill knows what it means to their customers for them to be able to get fresh, new crop Hatch green chiles. The chiles are brought in directly from Hatch, "The Chile Capital of the World."

Arriba is currently offering 99 cent tacos every Tuesday and $1.99 chicken chimichangas every Thursday. Also, during the month of August ("all month") they have their Annual Hatch Chile Roast. "That's right...come to any Arriba Mexican Grill on Friday, Saturday or Sunday in the month of August to purchase fresh Hatch Green Chile by the pound (roasted right in front of your eyes). $1.99/lb. Limit 20 lbs."

Yeah, they say "all month", but they also say "while supplies last." So, if you are in the valley you had better hurry. I'll bet they go fast. And if you would like to check out Arriba Mexican Grill yourself, here is their website address. Lot's of good stuff to read here. Have fun, and, if you know of a restaurant or chain that features fresh chiles this time of year, let us hear from you. We will be happy to tell everyone about it.

http://www.arribamexicangrill.com/

Chipotle Mexican Grill Announcement About Jalapeno Peppers

Chipotle Mexican Grill's announcement about the jalapeno peppers they serve is good news for their customers, and it should serve as a reminder to us all.

On their website they state, "We are serving only U.S.-grown jalapeno peppers. The government is asking restaurants and food retailers to dispose of any jalapeno peppers from Mexico. All of the jalapenos we are using are grown in the U.S. Because your safety is our top priority, we are also cooking all of the jalapeno peppers that we serve. For more information visit www.fda.gov ."

The U.S. government is currently thinking that most of the food-borne illness in the news the past few weeks is tied to jalapeno peppers from Mexico, but they also state that tomatoes are not officially off the hook yet. Like Chipotle Mexican Grill is doing, the best answer to stay safe if to throughly cook the peppers before eating them if they came from Mexico or if you don't know the country of origin. But, if you just must have a fresh jalapeno and/or tomato, then be sure and wash it real good before eating. We want you feeling great and back reading our blog again.

There will be another blog post about Chipotle Mexican Grill real soon, maybe even tomorrow. This restaurant chain is an amazing story, and we intend to let that story be the first newsletter on our support website. We'll let you know when it is ready. Thanks for being with us today!

Chili Dogs Vegetarian Burrito Recipe No. 101

This burrito just happens to be a good vegetarian burrito. We really didn't intend it that way. It just happened. We were looking around at what was available to make lunch, and we came up with this wonderful combination. And it is soooooo easy and fast! You'll want to give it a try if you have the ingredients. If you don't, then this recipe would serve as a good shopping list for the kinds of things you will want to keep on hand for wonderful chili-based or chili-infused meals.

Ingredients:

-- canned refried beans, preferably with green chile & lime (such as the excellent Rosarita No Fat Green Chile & Lime Refried Beans) (We get ours at the closest Wal-Mart Supercenter.)

-- canned chopped or diced green chiles or packed in a glass jar (we suggest: canned - HATCH Fire-Roasted Chopped Green Chiles; glass jar - 505 Southwestern Organic Diced Flame Roasted Green Chile)

-- shredded Mexican Style cheese (such as Kraft Mexican Style Four Cheese shredded cheese)

-- heat-in-the-bag rice (we use and highly recommend Uncle Ben's Ready Whole Grain Medley Santa Fe blend with brown rice, red and white wheat, black beans, corn, peppers, cilantro and seasonings)

-- lime juice (fresh or from concentrate)

-- fresh cilantro

-- burrito size flour tortillas (Great Value brand tortillas from Wal-Mart work just fine, or you may use a brand such as Mission.)

Preparation:

1. To make one burrito per dinner plate, place a tortilla on a microwave safe dinner plate.

2. Spread 1/4 cup of refried beans in the center of the tortilla.

3. Spread a heaping tablespoon of the green chiles on the refried beans. (We're doing layering here, folks.)

4. Add a few squirts of line juice to the stack.

5. Sprinkle 1/4 cup of loosely packed shredded cheese on next.

6. Sprinkle 1/4 cup of rice from the bag on the cheese.

7. Spread another heaping tablespoon of green chiles on the rice.

8. Sprinkle 1/4 cup loosely packed chopped or whole leaf cilantro on the green chiles.

9. Add a few more squirts of lime juice to the stack.

10. Sprinkle another 1/4 cup of loosely packed shredded cheese to the stack.

11. Fold the top and bottom of the tortilla, then the sides. Turn the burrito over so the folds are on the bottom.

12. Microwave on high for 90 seconds if the ingredients were not in the refrigerator. If the ingredients are cold during prep, then increase the microwave time to 2 minutes of whatever time it takes to get the burrito hot on your microwave.

Serve alone if you want a quick lunch or dinner. For a more formal lunch or dinner, add chopped lettuce and tomato with a scoop of guacamole as a side dish with lime wedges and salsa chips. If you try it, let us know how you like it.

How to Start a Chili Cookoff in Your Town

You attended a chili cookoff. The chili was hot and delicious, and you had a blast. Now you are wishing there was a chili cookoff in your town. After all, your trip to Mountain Home, Idaho, which just happened to be at the same time as their big cookoff may have been a once-in-a-lifetime stroke of luck. But, how do you start a cookoff?

Well, all those folks who are responsible for the many great cookoffs that are now happening year after year had to start somewhere.

There are no doubt thousands of cookoffs each year in the U.S., and I'm certain there are folks all around the country who would be glad to offer suggestions. But what if your best, local chili cooks say they want to be able to compete for a real world championship and win big money? That's the time to call in the pros. One such organization is the International Chili Society (ICS).

On the ICS website page, "How to Start a Cookoff" they state, "The International Chili Society is very proud to say that we sanction over 300 cookoffs a year throughout the world and have helped raise over 60 million dollars for charities and non-profit organizations." Then they go on to explain the rules and regulations for starting a cookoff that would be sanctioned by the ICS.

Take a look for yourself. Here is the link to that page on the ICS website. Now get going!

www.chilicookoff.com/Event/Event_Howto.asp

Chileheads Owe a Lot to "Medicino Man"

Here's a great story we just had to share. It is from the 505 Southwestern website. 505 Southwestern is a company that makes wonderful chili products such as the 505 Southwestern Organic Diced Flame Roasted Green Chile which we use a lot. After you read the story we hope you will have time to use the link we provide to go to the 505 Southwestern page in our support website, read a little more about them and then use the link on that page to go to the 505 Southwestern website so you can check out their products. They make good stuff, and you will be happy to learn about them. Now, here is the story.

"505's Hot but Chile-ing Story

Back in the olden days, deep in the heart of Chile-ville, there lived an ancient medicino man. His ingredients for every cure and potion come from the freshest of chiles the high desert has to offer.

In particular, he is remembered for his 'Fountain of Youth Formula' which speaks for itself. Yes, he lived to be 505! His great grandchildren named this potion in memory of all the chile-ing years that he lived. They also gave the state of New Mexico the right to use 505 for their area code.

And now --- his great-great-great grandchildren have taken medicino man's formulas and made them available in 505's fresh and chile-ing products. Put these 'Fountain of Youth Formulas' in your belly!"

Now we know why we feel so young when we eat 505 green chile. Ha! Here's the link.

Website no longer available.

Farm Home Collection's August Recipe Feature - Jalapeno Steak Sandwiches

The image of this sandwich on the Farm Home Collection website makes you want to just reach out, grab it and take a bite. It looks soooooooo good!

See for yourself. Here's the link to the web page where you may see the sandwich and the recipe. There are a lot of ingredients, but it looks like it would be worth it.

http://site.farmhomecollection.com/aug-recipe.html

The Hatch Chile Company's Newest Products

The Hatch Chile Company in Deming, New Mexico makes a lot of wonderful chili products. Here is a list of their newest products in case you don't know about them.

1. HATCH Diced Tomatoes Tex-Mex Style
2. HATCH Diced Tomatoes Santa Fe (with diced peppers, cilantro and lime juice)
3. HATCH Diced Tomatoes & Green Chiles
4. HATCH Diced Tomatoes & Green Chiles with Roasted Garlic
5. HATCH Diced Tomatoes & Jalapenos

All 5 are available in medium heat. They sound great, don't they? Now there are a total of 101 items available through their online store. Use the link below to go to the Hatch Chile Company page on our support website, and then use their website address there after you read more about them to get to the online store. Enjoy!

Website no longer available.

How Larry Propp Judges Chili Peppers At The County Fair

The Larimer County Fair & Rodeo just ended in Colorado, USA, but it won't soon be forgotten by some, especially Larry Propp's recruits in the hot pepper judging.

Larry Propp has been judging the horticulture entries at the fair for the past 15 years. Although he says homegrown tomatoes are his favorite ("---nothing in this world like true, true love and homegrown tomatoes," as the song goes) he enjoys teaching people about chili peppers and how to judge them.

Here are some of Larry's suggestions from his chili pepper judging which is somewhat unique in that audience members get to participate with him. After slicing peppers into several pieces and passing them around he said, "Wait for the heat to take over on your tongue. Keep it on your tongue. Don't wash it around. That way the heat will grab you and then let go." This is important if you have a lot of peppers to sample or judge.

Larry slices the peppers sometimes so he can show the "veins" in the pepper. He explains the vein is where most of the heat is concentrated, and "the thickness and number of veins determine the intensity of heat in a pepper."

A lot of people love to eat chili peppers and feel the burn, and many of them want to know more about why chili peppers do what they do to us. I'm grateful for Larry Propp and others who spend their time and energy teaching others about those wonderful chili peppers. Thanks Larry!

First Mountain Home, Idaho Chili Cookoff Huge Success

The first Idaho State Championship Chili Cookoff in Mountain Home, Idaho was a huge success. It took place on July 26th, and it was an International Chili Society sanctioned cookoff. That means the winners won points that will help them qualify for the ICS world championship cookoff.

Chili cooks from Idaho, Colorado, Oregon and Montana competed in several different categories. First place winners were: Traditional Red - Kurt Schulz of Billings, MT; Chili Verde - Marilee Barrett of Worley, ID; Salsa - Dennis Robinson of Caldwell, ID; People's Choice - Vince Poxleitner of Boise, ID. Congratulations!

Comments from contestants and attendees alike were very positive. Mountain Home Mayor Tom Rist (one of the judges) said, "Certainly, this event is in its first year, and I'm happy that I was invited. Based on the enthusiasm of the organizers, I can see this event getting better and better every year."

Chili scorekeeper Barbara Ward said, "The turnout was great, we were glad to have so many people committed to the event and we hope to have a bigger turnout next year."

Does your town need a boost? Maybe you should consider a chili cookoff. They are a lot of fun for everyone and almost always a big success. Chili cookoff sanctioning organizations are ready to make suggestions for a successful event. If your town just had its first chili cookoff, let us hear from you about it.

Congratulations, Mountain Home! We are looking forward to hearing about your cookoff next year.

For information about some upcoming chili cookoffs and festivals just use this link to our support website. Thanks!

Website no longer available.

2008 Hatch Valley Chile Festival

Okay, folks. Here we go! You've only got 4 weeks to get to Hatch if you plan to attend the 2008 Hatch Valley Chile Festival. So, get the RV ready to hit the road if you plan to travel that way. Like the song says, "High road, low road, any ole dirt road, it don't matter to me - as long as it gets me back to you."

"One of the most popular chile festivals in the United States is New Mexico's Hatch Chile Festival. This is definitely a celebration of all things chili in the small town of Hatch." (Danna Vach, writer)

August 30-31, 2008 - Labor Day weekend - That's when this year's big festival will take place in Hatch. The 36th Annual Hatch Chile Festival. That's Saturday and Sunday just before Labor Day on September 1st. The location of the festival will be the Hatch Municipal Airport, 1 mile west of town on Hwy 26.

The Hatch Valley produces world-class chile peppers that are revered all over the world. Hatch likes to claim the title, "Chile Capital of the World." Chile peppers is the number one crop in New Mexico, and it's easy to see why. The demand for chile peppers continues to increase all around the world.

On Saturday there will be a parade, a wreath and arrangement contest, a queen coronation, a concert by the Clay Mac Band, other various contests, a "Queen's auction" and music by the Diluvio Norteno Band all morning.

On Sunday there will be another concert by the Clay Mac Band, more contests, a performance by Diamante de Las Cruces Mariachis, a festival auction, more contests, a concert by the Spur Ride Band and the Quilt and Pillow Raffle Awards.

And if that's not enough, all weekend there will be a chile toss contest, lots of chile eating, a watermelon eating contest, a horseshoe tournament, chile foods demonstrations, ristra tying demonstrations and the Chile Capital Artists Ristra painting demonstration.

Add to that the Chile Festival Kitchen open all weekend, a Beer Garden, a carnival, vendors, more food, more fun and plenty of fresh roasted Hatch green chile to purchase.

Wow! No wonder thousands of people make their way to the Hatch Valley for this big holiday weekend festival. Sounds great, doesn't it? We'll keep you posted on this one. Oh yes, here's a link to the Hatch website in case you want to see for yourself -- and a link to our support website where you can read all about chile peppers and more.

http://www.hatchchilefest.com/

Website no longer available.