Chili Cookoff Instructions and Rules

  1. Entry Fees for Contestants
    1. Adults: $15 Early Bird (2/1/26 thru 3/14/26) – $20 per entry
    2. Youth (ages 6–17): $10 per entry
  2. Pricing for Attendees (Sampling/Tasting) –
    1. Adults: $5
    2. Kids under 5: Free
  3. Portion Sizes
    1. Judging: 2–3 oz per sample
    2. Public Tasting: 2–4 oz per sample
  4. Each contestant should prepare at least 1.5 gallons of chili.

Judging and Evaluation Criteria

  1. Blind Tasting:Judges receive samples in unmarked, numbered containers to ensure anonymity.
  2. Scoring Criteria:Entries are evaluated on:
    • Aroma:The smell should be pleasant.
    • Consistency:A proper, non-watery, non-greasy ratio of meat to sauce.
    • Color:Reddish-brown is standard.
    • Taste:Overall flavor and blending of spices.
    • Bite:The heat level (should not be painfully hot).
  3. People’s Choice:Separate voting by attendees.
Key Rules for Judging & Tasting:
  • Anonymous Judging: Judges and tasters score numbered cups, not the cooks.
  • Scoring Categories: Judge on flavor, texture, aroma, color, and consistency.
  • Official Turn-In: Fill your assigned judging cup to the marked line and turn it in on time.
Peoples Choice Judging

The winner of the People’s Choice Award depends on how much money they raise with their chili. Each contestant will have a container in front of their entry that will be used to collect donations. The contestant with the most money in their container will be declared the winner.

Safety and Logistical Rules

  • Food Safety: Chili must maintain a minimum temperature of 140°F while being served.
  • Ingredients List: A list of ingredients should be available to manage food allergies.
  • Sanitation: Proper gloves and hygiene must be maintained during service.
  • Cleanup: Teams are responsible for cleaning their cooking area.