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 Cultural 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 1 cup of chili per judge to be delivered to the judge’s area at the designated time (7:00 pm). After judging, contestants are expected 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 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.
d. Spice and Taste: Blending of the spices, and how well they have permeated the chili.
e. Aroma: This will be a personal preference of the judge.
f. Color: The submitted chili should look appetizing.
8. Cups and spoons for sampling chili after the judging will be provided.
9. No restaurants allowed to enter.