Chili Competition Rules

Chili Competition Rules & Guidelines

Basic Rules FOR REGULAR AND COMMERCIAL COOKS:

GENERAL SUMMARY:   Booth Setup can begin on Friday if you choose, however must start no later than 7AM on Saturday. Cooking may begin at 7AM to be prepared to serve to the public at NOON until 2:30pm.  Cooking must begin no later than 8AM. A team cook meeting is at 7:45am under the pavilion. You must prepare a 16 ounce thermal cup that will be provided to you for our judges to sample and rate for "Judges Choice". These cups must be turned in to the judges table at 11:30AM. Do not put any garnishes or toppings on your chili that you submit to the judges.

COOK ON SITE as much as you can. You can bring in partially prepped ingredients. Meat may be cooked prior to the event. Canned ingredients may be opened prior to event, however, all ingredients should be assembled on site of the contest. No rice or pasta.

 

PREPARE (ONE TYPE) minimum 7 Gallons or more of chili. We anticipate over 300 attendees that want to sample your chili and may vote for you. They can't vote for you if you run out of samples before they can try yours. We will provide 2 oz sample cups and spoons for your team to serve up your chili to the public. A few large crock pots work well but large cooking pots work even better when you are cooking in volume. 

                                                                                                                                                               

REQUIREMENTS:  Bring a table(s), chairs, TENT with tie-downs or sand bags (required), electric cords, electrical tape, and your own generator (if necessary) napkins, condiments (i.e. cheese, onions, crackers, hot sauce, etc.) if you wish, and signage and decorations for your booth.  A limited amount of tents available to rent if needed ($25 rental). We provide cups and spoons for tastings. Each team is given a 10 x 10 space and 1 table to set up your tent and cooking area. We recommend to cook behind your tent and table set up. Please ensure you have a fire retardant tent if you are cooking under a tent.

 

JUDGING:  Guests pay a $10.00 entry fee to taste and judge chili entries and the BBQ competition in the general competition of all teams competing. Participating guests will have a wrist band to qualify to taste and judge your chili. Each registered guest will receive two tickets to vote in the chili competition.  Dropping a ticket in the jars at each booth will constitute a vote. Additional tickets can be purchased for $10 each. No limit on purchases of tickets. 

 

JUDGING BEGINS AT 12:00 to the public until 2:30PM or supplies run out and your turn in to the judges is no later than 11:30AM. All winners announced at 3:30PMpm.

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AWARDS: 

General Competition (People's Choice)

1st Place - $ 300 + trophy

2nd Place - $100 + Trophy

3rd Place - Banner

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General Competition (Judges Choice)

1st Place - $ 200 & trophy

2nd Place - $ 100 + trophy

3rd Place -  $ 50 + banner

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Rules, booth assignments and prizes are subject to change by the host organization.