Chili Turn-in, Chili & Showmanship, Judging and Award Presentations
- 8:00 – 9:00 am: Registration and Site/Booth Set-up
- 9:00 – 9:30: Cook’s Meeting (one member per team)
- 1:00 pm: ICS & OPEN Category Turn-in
- 1:15 pm – 2:45 pm: ICS Chili Judging / Scoring
- 1:30 pm – 2:00 pm: SHOWMANSHIP / Judging
- 3:00 – 3:30 pm: Award Presentation
All competitors will automatically be entered in PEOPLE’S CHOICE. The more chili you make the better the chance to win!
One of the most important award categories of the Chili Cook Off is the People’s Choice. This means YOU, the General Public need to come out and taste all of the wonderful chilies put together by cooks of all experience levels.
Kids are welcome with an accompanying adult and get in free! There will be music, games for both kids and grown ups. Join us for an afternoon of camaraderie, food, and entertainment.
You will taste as many chilies as you want and vote for the ones you think are the best.
GENERAL COOKING INFO
Cooking of chili is to begin no earlier than 8 a.m. on Saturday, November 4th (on-site). Gates open from 11am-4pm.. Ingredients may be chopped prior to Saturday. The cooking of meat prior to 8 a.m. is not permitted on the day of the chili cook off and anyone cooking meat prior to Saturday will be disqualified.
Participants must furnish their own cookware and utensils. A cooking source can be a number of different methods including traditional propane camp stove, propane crockpot, Coleman fuel, or BBQ grill. NO OPEN FIRE PITS PERMITTED.
Required to have a grease trap, grease interceptor, and grease container.
This competition involves sampling by judges and event attendees. Please be aware that each team’s liability is based on ingredients cooked in anything you serve. Teams preparing and serving harmful ingredients will be held liable. Each booth will be given the following: 200 / 2 oz. sample cups, 200 sampling spoons, and a 2 oz. ladle for serving. Food entries must be submitted in the a quart sized containers (16 oz.) which will be provided at registration.
Each booth is a 10′ x 10′ (approx.) area for set-up. You may bring additional tables and chairs. Each team will be given a given a 2′ x 1′ display sign. Set-up begins on Saturday (October 29, 2016) starting at 8 a.m. until completion of award presentation. At the close of the event (Saturday, November 4th, 2017 approx. 4:00pm), all booth equipment must be removed from the site. Break down of your booth may begin at any time, but no vehicles are allowed in or out of the event site until 4:00 p.m. on Saturday. Your booth space in not intended for the parking of a vehicle. All vehicles must be removed from the event site by 09:00 a.m. on Saturday, November 4th, 2017. You can unload your a vehicle at the drive up drop point, then carry it the short distance to your booth location for set up and breakdown at designated times only!
You are REQUIRED to have a minimum of 2- gallon bucket of water for cleaning at your booth or 2 / 1-gallon jugs of water). Water will not be available on event site. Please bring soap and disinfectant for your personal use.
Open fires are not permitted. BBQ grills and propane stoves are allowed. All booths cooking on site will be required to have a certified 5lb ABC fire extinguisher.
There can be no alcohol given away from your booth. Anyone found giving away alcohol at their booth will be disqualified. (We have two breweries and a bottleshop within the Arts & Entertainment Campus 805 compound…All guests and participants are welcome to buy drinks there and bring them into the event in the event purple cups.
If there is an interest in becoming an official sponsor of the event, please see the sponsors’ page for details.