1. True chili is defined by the International Chili Society as any kind of meat or combination of meats cooked with chili peppers, various other spices, and other ingredients with the exception of items such as beans or spaghetti, which are forbidden. Our contest allows contestants to add beans. Spaghetti or any sort of pasta is allowed.
2. No ingredient may be pre-cooked in any way prior to the commencement of the official cook- off. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRE-COOKED, in any manner. All other ingredients must be chopped or prepared during the preparation period. Home prepared foods are not allowed.
3. Regular commercial chili powder is permissible, but complete commercial chili mixes are not permitted. Thickeners such as corn meal, flour etc., are permissible.
4. Contestants are responsible for supplying their own ingredients, equipment and utensils. The organization will supply exhibit space, water and power.
5. Each Cooking space provided is approximately 6’ x 6’. No chairs will be provided.
6. ALL CHILI MUST BE MADE ON SITE. Teams are required to have a minimum of 4 gallons of chili available for public sampling. Team Captains are required to have 1 (one) Pint of chili delivered to the judging table no later than 2:30pm. No late entries will be accepted. Garnish is allowed on the pint.
7. At no time should you leave the cooking chili unattended (for safety and integrity reasons).
8. People’s Choice awards are determined by how many votes each contestant receives. The public can purchase a $10 entry to try all the chili and cast 3 votes per entry purchase.
9. All cooking must be done in a sanitary manner. Conditions are subject to inspection by local health department. Failure to comply is subject to disqualification of the team.
10. All meat, dairy, and potentially hazardous food products must be maintained at the proper cold holding temperature of 41 F degree or below.
11. All cooked potentially hazardous foods must be prepared to the minimum initial cook temperature of 165 degrees before service. Teams are required to bring a proper food thermometer for the duration of the event.
12. All food products and materials must sit or be stored 6 inches above ground and must be covered when not in use. This includes containers that hold cups, serving items and food. Only ice chests are allowed to sit or be stored directly on the ground. All serving items and food must be adequately protected from splash, dust, insects, weather or other contamination. Only single service items may be used for food service.
13. No pre-made chili will be allowed for the event. Only canned items can be used.
14. Each team must cook 4 Gallons of chili but welcome to make more. 1 Pint of chili must be for judging
