CHILI COOK-OFF RULES AND GUIDELINES
$25 CONTEST ENTRY FEE
Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.
Chili must be cooked at the location of the event. Only preparation work, such as cutting the vegetables and meat may be done prior to the event. Meat may be pre-cut or ground but MAY NOT be pre-cooked, treated, seasoned or marinated in any manner.
Chili cooked the night before and brought in a slow cooker or warming tray will be disqualified from participation in the cook-off. NO browning or cooking, smoking, brazing, or broiling of meat prior to the event.
Each contestant is responsible for supplying all of their own cooking ingredients, supplies, utensils and source of heat. Cooks may use an outdoor stove, gas or charcoal grill or slow cooker to cook their chili. You must provide your cooking apparatus and required fuel. Propane, extension cord, wood, or other means of power will not be available from the event host. Electricity will be available.
All food - whether stored, resting or cooking - must always be maintained at food-safe temperatures. Food temperatures are subject to inspection at any time by the host committee and or local/state officials. See safe food handling guidelines.
• Must be on site at 6:00 am
• 6:15 am Contestants Meeting. At this meeting, instructions will be given and questions answered. At least one member of each team is required to be present.
• 6:30- 10:45 am Cooking time for all the Contestants
• 11:00 am Contestant must turn in their chili to be judged
• 12:00 pm Results will be announced
Each team will be assigned a contestant number and given one 32 oz. competition cup prior to the start of the cooking period. Each contestant is responsible for delivering their cup to the judging area at the end of the cooking period. Each cup must be filled to the bottom of the rim. Cook-off judges will choose their top three using the judging criteria set forth by the host committee. Place levels and prizes are determined by the host committee.
CONTESTANTS MAY NOT PROVIDE ANY OF THEIR COOKED CHILI TO THE PUBLIC DUE TO SAFETY CONCERNS.