Are you ready for this year’s Chili Cook-Off?

Here you can sign up and find out more information about the rules and how your chili will be judged. We are joyful to have you become a part of this exciting event!

 

 

The following rules are to be adhered to by all cook-off chair people, cooks, judges and/or assistants:

1. True chili is defined as any kind of meat or combination of meats cooked with chili peppers, various other spices and other ingredients with the exceptions of items such as spaghetti, which is STRICTLY FORBIDDEN.

2. Contestants may enter more than 1 batch of chili. There will be a 1st, 2nd, and 3rd place prize.


3. All ingredients must be pre-cooked & treated prior to the event – chili is to be brought “ready-to-eat” at 4:30 p.m.

4. Contestants are responsible for supplying all of their own utensils & products relating to their chili submission and maintenance of it’s proper temperature for serving. Spoons and cups for use in serving chili to the general public will be provided. Condiments will also be provided.

5. Each contestant must cook a minimum of four (4) quarts of competition chili.

6. The Rock Church will provide the cups and spoons for sampling chili and the containers for your competition chili submission.

7. Each contestant will be assigned a “contestants number” by the Chief Scorekeeper.

8. Each contestant is responsible for policing and cleaning up the area at the end of the day and removing all items from the area. No items shall be allowed to remain after the close of the Cook-off.

Judging

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 six 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 be 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.

 

See you there!