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