Chili Cook-off Rules
1. Lewdness and nudity is prohibited.
2. The use of firearms, explosives or pyrotechnics is prohibited.
3. Interfering with other teams is prohibited.
4. You must be willing to taste your own Chili
5. Only edible ingredients may be used
6. We encourage you to have your own fire extinguisher or fire fighter
7. The Judges will not be responsible for damages, injuries, and indigestion resulting from participation
8. The Judges are powerful people. You shall abide by all their Decisions, which are fair and final!!
9. In case of dispute remember rule 8, the Judges are powerful people
10. Feel free to publicly banter the other teams from your booth and sway the public toward your chili
because no one listens to what the judges say.
Chili Preparation
1. THE PRODUCT: "CHILI" n 1: ground beef and chili peppers or chili powder often with tomatoes and
kidney beans [syn: chili con carne] 2: very hot and finely tapering pepper of special pungency [syn: chili
pepper, chili, chilly, chili]
2. Ingredients provided to each team are as follows:
10 lbs. of no less than 80% lean Hamburg
Green peppers and onions (yellow).
2 # 10 cans of stewed tomatoes
1 large can of tomato paste
1 #10 can of kidney beans
1 #10 can of tomato sauce
Any other edible ingredients are authorized. Any perishable items are recommended to be purchased the day of
the cook off (we have Vermetts Super Market, with in walking distance) and will be inspected prior to use. You
must have an ingredients list to display if asked, to elevate potential allergic reactions
(Having a hot mouth, flush face, and sweating is not an allergic reaction; it could be your chili)
3. No ingredient may be pre-cooked or treated in any way prior to the preparation period. The only exceptions
are canned or bottled tomatoes, tomato sauces, peppers, pepper sauces, beverages, broth and /or mixing of
spices. All other ingredients will be chopped or prepared after the start time.
4. Food preparation will begin no earlier than 8 am the day of the competition.
5. The cooking period will be a minimum of 2 hours as the doors open at 12 pm for the public with the judging
to begin at 1pm.
6. Each team is required to make at least 10 gallons of chili.
7. 6oz cups and spoons for tasting will be provided.
8. Each team will consist of 2 with a max of 4 members (large depts. are encouraged to have multiple teams by
house or company).
9. Constants are permitted to set up their equipment, decorations (highly recommended for "people's choice")
after 8 am the day of the "cook-off"
YOU WILL NEED TO BRING:
Your own heat source. (grill, propane burner, ect.)
A tent, shelter, table, and/or booth (be mindful of open flames burnt plastic is "non-edible".)
Large pot or pots to accommodate a minimum of 10 gallons of chili
Fry pan to brown meat or whatever your preparation secret is.
Cooking and serving utensils
Contact Brian Moran if your team needs equipment, we have some items on a first come first serve basis.