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!