Chili Cook-Off

Our Pick
Date: Oct 29 - Nov 02, 2017
Time: 3:30 PM - 7:30 PM
Location(s): 
RULES:
1. Contestants will supply their own cooking utensils and ingredients. Basic ingredients must be posted at time of competition.
2. Each contestant must cook a minimum of four (4) quarts of competition chili in one pot in the Creative Arts building. No pre-cooked items will be allowed.
3. Filler (beans) are permitted. Vegetarian entries are ok.
4. First place winners of the preliminary rounds will return on Thursday, November 2nd for the final cook-off.
5. Each contestant is responsible to provide 3 cups of chili to be delivered to the judge’s area at the designated time (7:30 pm). After judging, contestants are to hand out samples of chili to the audience.
6. Each contestant will be responsible for cleaning up at the end of the competition. No items shall be allowed to remain after the close of the cook-off.
7. The decision of the judges is final. Judging will be based on the following six (6) characteristics:
a. Texture: The texture shall not be tough or mushy.
b. Flavor: The chili should have good flavoring and chili pepper taste (not too hot or not too mild)
c. Consistency: Chili should be smooth. Not too thin or thick
8. The Creative Arts Building will provide the cups and spoons for sampling chili after the judging.
9. No restaurants allowed to enter.

Register here!

Entry Form
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Items

Chili Cook-Off
Oct 29 - Nov 02, 2017
Chili Cook-off Preliminary 1
Oct 29, 2017
Chili Cook-Off Preliminary Round - The winner of this round will go on to the Finals on Nov. 2nd!
Chili Cook-off Preliminary 2
Oct 30, 2017
Chili Cook-Off Preliminary Round - The winner of this round will go on to the Finals on Nov. 2nd!
Chili Cook-off Preliminary 3
Oct 31, 2017
Chili Cook-Off Preliminary Round - The winner of this round will go on to the Finals on Nov. 2nd!
Chili Cook-off Finals
Nov 02, 2017 | 3:30 PM - 7:30 PM
Chili Cook-Off Final Round - The winner of this round will win a $200 prize and bragging rights! Judging and tasting begins at 7:30.
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