FRALICS 2015
NINTH ANNUAL CHILI COOK-OFF JUDGING INFO AND
SCORING SHEET
Each team will draw a label, and be given an official sample container.
The label will consist of two identical numbers.
Tear label in half and attach one number to the sample container. The
other number will be retained by the team.
Sample containers will be picked up and delivered to judges table by
Event Coordinators.
WINNERS WILL BE ANNOUNCED BY NUMBER.
SCORING GUIDELINES FOR JUDGES
Record sample number on the score sheet.
Each entry will be scored on a scale from 1 (minimum) to 10
(maximum) in each of five categories.
Each category will be multiplied by a factor of 1 to 3 according to the
relative importance of the category.
CATEGORIES AND FACTORS
Taste
Consistency
Aroma
Color
After-taste
Factor - 3
Factor - 2
Factor - 1
Factor - 1
Factor - 2
HIGHEST POSSIBLE SCORE IS 90.
TRADITIONAL RED CHILI CHARACTERISTICS
TASTE - Above all else this is the most important factor. Taste should
consist of the combination of the meat, peppers, spices, etc with no
particular ingredient being dominant, but rather a blend of the flavors.
CONSISTENCY – Chili should have a good ratio between sauce and
meat. It should not be dry, watery, grainy, lumpy or greasy.
AROMA – Chili should smell good. This also indicates what is in store
when you taste it.
COLOR – Chili should look appetizing. Reddish brown is usually
accepted as good. Chili is NOT yellow or green.
AFTER TASTE – After taste or “bite” is the heat created by the various
types of chili peppers and chili spices.
SCORING EXAMPLE
Sample
Number
4
Taste:
6
X3
= 18
Consistency:
4
X2
=8
Aroma:
2
X1
Color:
4
X1
=2
=4
After taste: Total Score
5
X2
42
= 10
Sample
Number
OFFICIAL SCORE SHEET
HIGHEST POSSIBLE TOTAL SCORE IS 90
Taste: Consistency: Aroma: Color: After taste: Total Score
X3
=
Sample
Number
Taste:
X2
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste:
X3
=
Sample
Number
Taste:
X2
X3
=
Sample
Number
Taste:
X2
=
Taste:
X2
X2
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
X3
=
Sample
Number
X2
Total Score
X3
Sample
Number
X2
Taste:
X2
X3
=
X2
=
X2
X2
X2
=
Sample
Number
OFFICIAL SCORE SHEET
HIGHEST POSSIBLE TOTAL SCORE IS 90
Taste: Consistency: Aroma: Color: After taste: Total Score
X3
=
Sample
Number
Taste:
X2
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste:
X3
=
Sample
Number
Taste:
X2
X3
=
Sample
Number
Taste:
X2
=
Taste:
X2
X2
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
X3
=
Sample
Number
X2
Total Score
X3
Sample
Number
X2
Taste:
X2
X3
=
X2
=
X2
X2
X2
=
Sample
Number
OFFICIAL SCORE SHEET
HIGHEST POSSIBLE TOTAL SCORE IS 90
Taste: Consistency: Aroma: Color: After taste: Total Score
X3
=
Sample
Number
Taste:
X2
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
=
=
Consistency:
Aroma:
Color:
After taste: Total Score
X1
X1
=
=
X3
=
Sample
Number
Taste:
X2
X3
=
X2
=
X2
X2
X2
=