Warm Up This Winter with Canada's Top Chili Recipe

Cross-Canada quest comes to a close as celebrity chef Anthony Sedlak announces winner at third annual ZANTAC® Chili Challenge

TORONTO, Feb. 16 /CNW/ - Mouths were on fire as the third annual ZANTAC® Chili Challenge winner was announced today. After an intensive cross-country search for Canada's best chili recipe, which culminated in a live cook-off competition in Toronto, Mike Callaghan from London, Ontario won a trip for two to the Mayan Riviera for his recipe, The Black Pig BBQ's Screeching Banshee Pork Chili. After a tie-breaking decision, Mike's recipe took top place for the third consecutive year.

From November 15 - December 29, 2010, Canadians submitted their best, original chili recipes at www.chilichallenge.ca and voted for their favourites. After receiving three hundred recipes and hundreds and thousands of votes, nine semi-finalists were selected to compete in regional cook-offs in Vancouver, Ottawa and Halifax. One winner from each regional competition then went on to compete in the ZANTAC® Chili Challenge.

"With the addition of a regional component and having Mike back to defend his title, we've really seen the competition reach a whole new level this year," said Sedlak. "The ZANTAC® Chili Challenge is all about reminding Canadians that they can have fun and enjoy their favourite spicy comfort foods like chili, without worrying about heartburn."

The recipes were judged for taste, originality and presentation and with unique ingredients like ghost chili peppers and dark chocolate, Mike's winning recipe stood out amongst the rest, impressing all of the judges in attendance. Chili fans can also check out Anthony's new chili recipe, Organic Chili Con Carne with Sweet Yam and Winter Kale, which was created especially for this year's competition. 

"Classic comfort foods are something that many Canadians love to indulge in, especially during the colder months of the year," said Catalina Leiva-Blanco, Brand Manager, ZANTAC®. "Spicy, meaty foods can often lead to heartburn, so taking some ZANTAC® prior to eating allows you to enjoy your favourite dishes, heartburn-free."

Here's a look at the winning recipe:

The Black Pig BBQ's Screeching Banshee Pork Chili

Meat Base
800 gms "Willowgrove's Omega 3" Smoked BBQ Pork Shoulder
450 gms "Willowgrove's Omega 3" Slab Bacon
500 gms "Willowgrove's Omega 3" Dried Chorizo Sausage
800 gms "Willowgrove's Omega 3" Fresh chorizo Sausage

Chile Sauce
1 ltr beef stock
2 Dried Ancho Peppers
2 Dried Chipotle Peppers
5 ml Ground Ghost Chile Pepper (Naga Jolokia)***( up to 15 ml… to taste)
30 ml Smoked Paprika
500 ml Refried Beans
60 ml Worchester Sauce
60 ml Dark Chocolate

Aromatics
30 ml Olive Oil
1 Fresh Serrano Pepper
1 Fresh Jalapeno Pepper
2 Roasted Red Peppers
100 ml Fresh Garlic (Peeled & Chopped)
1000 ml Onion Finely Chopped
50 ml Toasted Whole Cumin
30 ml Mexican Oregano
30 ml Kosher salt ***(up to another 15 ml to taste)
1 ltr beef stock

Finishing Flavours
100 ml Masa Harina (Corn Flour)
100 ml Brown Sugar
100 ml Turbinado Sugar
60 ml Jack Daniels
Fresh cilantro Bunch

Chile Sauce - In a large sauce pan combine 1 liter of beef stock with the dried peppers and allow to simmer for ½ hour, and puré. Add the refried beans, Worchester sauce, paprika, ghost chili powder, chocolate and blend till smooth; strain through a sieve or strainer.

Meat Base - Meanwhile, in a 7 quart Dutch oven or heavy pot, add skinned fresh sausage cooked in large chunks, add the dry sausage (skin removed) , BBQ pork along with browned bacon, all in bite sized pieces.

Aromatics - In a separate pan add the olive oil, brown the onion, salt and garlic, deglaze the pan with the second liter of beef stock. Toast the cumin and grind in a spice mill, combine with oregano. Cut the fresh Serrano and Jalapeno Peppers in half (lengthwise) remover seeds and stems and float on top of the mixture. Dice the roasted red peppers into small pieces and incorporate.

Combine the "Chile Sauce" and "Aromatics" to the "Meat Base" and add the remaining "Finishing Flavours" except the cilantro. Simmer for 2 hours or until desired consistency is reached. Dice the cilantro and mix into the chili just before serving.

Garnish the bowl with "Lime / Cumin Infused Sour Cream"

Knowing that cold weather comfort foods can often cause heartburn pain, check out these tips and tricks from the makers of ZANTAC® to help manage and avoid it: www.livingwell.ca/product/zantac.

About McNeil Consumer Healthcare products

Taken before a meal, over-the-counter medications such as ZANTAC® heartburn reliever can be used to prevent heartburn symptoms from occurring. Using ZANTAC® 75® or Maximum Strength ZANTAC® 150TM will help heartburn sufferers stop worrying about what they eat. ZANTAC® 75® and Maximum Strength ZANTAC® 150 TM are marketed by McNeil Consumer Healthcare, division of Johnson & Johnson Inc. McNeil Consumer Healthcare markets a broad range of well-known and trusted over-the-counter (OTC) products around the globe.  McNeil Consumer Healthcare Canada markets products in the adult and pediatric pain relief, allergy, gastrointestinal and nicotine-replacement categories.

SOURCE Zantac

For further information:

or to RSVP, please contact:

Julia Alter or Michelle Elmaleh
Edelman Public Relations
416-849-2996/416-849-3590
julia.alter@edelman.com / michelle.elmaleh@edelman.com

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