1 OR 2 PERSON CHILI TEAM
Chili cookoff rules
General Competition Rules
1. Cooking Requirements
• Cook-off will start at 11:00 AM.
No burners may be lit before 11:00 AM.
• Teams must be fully set up at least 1 hour before the cook-off begins.
• All chili must be cooked on-site, from scratch, using raw meat.
• Pre-chopped ingredients are allowed.
• No pre-cooked ingredients of any kind (including pre-cooked meats, bases, or broths).
• All cooking must be done within your assigned booth area.
2. Minimum Quantity
• Each team must cook 4-5 gallons of chili to provide enough for judging and public tasting.
**3. Ingredients - Your Chili, Your Style!
We are looking for the best chili-no matter the style.
• Any combination of meats, vegetables, spices, beans, or seasonings is allowed.
• All styles are welcome, including:
Traditional, Homestyle, Texas-style, Cajun-style, bean or no bean, wild game, creative recipes, and more.
• Make the chili that represents your flavor and talent.
4. Equipment
Teams must supply their own:
• Propane burners only
(No wood, charcoal, or open fires)
• Tents, tables, and cooking utensils
• Ice and coolers for safe food storage
• Electricity is not guaranteed
🏆 Judging & Turn-In Rules
6. Turn-In Time
• Submit one (1) pint / 16 oz of chili for official judging.
• Turn-in containers will be provided.
• Chili must be ready for pickup at 2:00 PM.
• Entries must be unmarked, untampered with, and anonymous - blind judging
