Chili Cook-Off Rules

Chili Cook-Off Competition Rules

  1. Each contestant must prepare two gallons of chili for judging and tasting.
  2. All contestants are required to bring their own ingredients, tables, cooking source etc. No electricity.
  3. All judged chili must be cooked from scratch using raw meat the day of the cook-off. Chili will be prepared out in the open.
  4. No ingredient may be pre-cooked in any way prior to the commencement of the official cook-off. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing spices. Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRE-COOKED. All other ingredients must be chopped or prepared during the preparation period.
  5. Cooks are to prepare and cook in as sanitary manner as possible.
  6. Contestants are encouraged to decorate their area in a theme.
  7. Contestants will give tablespoon-sized chili samples. Please do not bring your own cups for samples.
  8. Chili does not contain fillers, such as beans, macaroni, rice, hominy or other similar items. However, cooks may add filler after the contest to change tor stretch their chili.
  9. Each head cook is responsible for cooking one pot of chili and turning in one judging cup from that pot. The head cook must prepare the chili that he/she intends to be judged and no more than one judging sample may be taken from any one pot per contest entered.
  10. As always, no chili contestant may discharge firearms or use any pyrotechnics or explosives.

Official Chili Cook-Off Event Rules

DOORS OPEN AND COOKING BEGINS AT 10AM | JUDGING STARTS AT 3:30PM

Winners are announced on stage at 4PM

People’s Choice & Best Booth will be judged at 3PM

General Rules and Regulations

Contestants must pre-register in order to enter contest. A $20.00 entry fee and $10 Chef’s fee is required upon registration.

Cantina will sell bowls for the attendees to taste the chili and use for people’s choice judging.

The contestant is responsible for supplying tables, chairs, or other cooking utensils and supplies needed.

The contestant is responsible for furnishing their own cooking means (propane or coal burning).

Contestants are encouraged to bring protection (shelter) against nature’s elements.

Contestants are encouraged, not required, to name their chili & decorate their cooking area to reflect that name. There is and award given for Best Booth.

This Chili Cook-Off is for cooks who just want to have fun and be recognized for their superb culinary skills. Let your hair down! Dress up, wear a costume, have fun!

Judging Criteria

IN THIS COMPETITION THE CHILI WILL BE BLIND JUDGED (NO ONE KNOWS THE IDENTITY OF THE COOK) AND SCORECARDS WILL BE BASED ON THE FOLLOWING 6 CHARACTERISTICS:

  1. Texture: The texture of the meat shall not be tough or mushy.
  2. Flavor: The chili should have good flavoring and chili pepper taste (not too hot or not too mild).
  3. Consistency: Chili should ne a smooth combination of meat and gravy not too thin or too thick.
  4. Spice and taste: Blending of the spices and how well they have permeated the meat.
  5. Aroma: This will be a personal preference of the judge.
  6. Color: The submitted chili should look appetizing.
Put no beans in the competition chili!

 

There will be a People’s Choice ballot box for people to score the chili. Score cards will be collected at the end of the judging.

The Cantina will provide the cups and spoons for sampling chili and the container for your competition chili submission.