Chugwater Chili Takes Home Golden Chile Award from 2008 Fiery Food Challenge

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Chugwater Chili, makers of gourmet spices and seasonings, has won a national "2008 Golden Chile Award" from the Fiery Food Challenge for its signature chili seasoning.

Chugwater Chili, makers of gourmet spices and seasonings, has won a national "2008 Golden Chile Award" from the Fiery Food Challenge for its signature chili seasoning. The Challenge is held each year at ZestFest, the ultimate party for bold and flavorful food enthusiasts. Chugwater Chili won the "Cookoff: Chili Con Carne" category of the contest. This annual event, held in Fort Worth, Texas, is sponsored by "Chile Pepper" magazine.

Marsha Franz, general manager at Chugwater Chili, said of honor, "We've won other awards over the years, for this and other products. But this is our first national recognition for our signature product -- and we couldn't be more pleased."

Chugwater's Dip & Dressing seasoning was also honored, taking second-place in the Cookoff: Dip/Salsa Mix category. Chugwater's chili seasoning also received second-place honors in the "People's Preference Award," where attendees at ZestFest vote for their favorite products. There were more than 600 entries in multiple categories in this year Fiery Food Challenge, a new record for products entered.

Recipe: Chugwater Chili Lazy Cook's Chili Rellenos
1-1/2 cup Monterey Jack Cheese, shredded (or a Jack/Colby blend)
2 7-oz. cans whole or diced green chilies, hot or mild
7 eggs, beaten
1 pint (2 cups) sour cream
1 tablespoon Chugwater Chili gourmet blend
Diced tomatoes
Black olives

Grease a 7 x 11-inch casserole.
Start with chilies and alternate layers of chilies and cheese, ending with cheese.
(If using whole chilies, slice lengthwise and lay flat)
Beat sour cream into eggs and add Chugwater Chili gourmet blend.
Pour egg/sour cream mixture over the chilies and cheese.
Bake at 350 degrees for one hour, or until top is golden brown.
Top with fresh diced tomatoes and black olives.
Serves 8 to 10.

About ZestFest & the Fiery Food Challenge:
ZestFest is a celebration of bold, flavorful food. Hosted by Chile Pepper magazine, the event features cooking demos by celebrity chefs, live music, interactive contests and food samples from a wide variety of vendors.

The Fiery Food Challenge is the most recognized, most prestigious competition of zesty products in the industry. In more than 80 categories from salsa to apparel, entrants vie for the coveted first place Golden Chile award. To find the best in zest, culinary expert judges sample every product through a series of blind tastings and the winners are announced at the awards ceremony during ZestFest.

For more information, visit http://www.zestfest2007.com.

About Chugwater Chili:
Chugwater Chili was founded in June 1986, when five farm and ranch families purchased the Wyoming State Championship Chili Recipe and turned it into a for-profit business to help the business community in the town of Chugwater.

The company's signature chili mix is a blend of 12 all-natural ingredients, including two types of high-quality chilies grown in New Mexico. The company offers a complete line of food and merchandise through its web site and catalog sales. Chugwater Chili products have won numerous awards for taste and quality, and their unique and compelling story has intrigued people across the nation.

For more information, to receive a catalog, or to order, visit http://www.chugwaterchili.com, or call 1-800-97-CHILI.

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Marsha Franz

Brad Shannon
SMC
970-461-4906
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