2018 CHILI & CORNBREAD COOK-OFF RULES
The following rules are to be adhered to by all cook-off cooks, judges and/or assistants:
1. True chili is defined as any kind of meat or combination of meats cooked with chili peppers, various other spices and other ingredients .
2. The entry fee will be $25.00 per chili entered. Contestants may enter more than 1 batch of chili. There will be an award for first place – a winner’s trophy and 50% pay out of total entries.
3. All ingredients must be pre-cooked and treated prior to the event – chili is to be brought ready to eat. Chili may be cooked on site but electricity may be unavailable.
4. Registration closes at 11am Saturday November 17th , Judging will begin at noon.
5. Each contestant must cook a minimum of four (4) quarts of competition chili. A portion of this chili will be submitted to the judges and the rest will be for public consumption. Submissions will be contained in (4) 1 quart mason jars. Please notify staff at registration booth if you wish to have mason jars returned.
6. Each contestant will be assigned a “contestants number” by the scorekeeper.
7. The decision of the judges is final. Judging will be based on score cards which are numbered.
8. Each contestant is responsible for policing and cleaning up their items at the end of the day and removing all items from the area. There will not be an area for cleaning of dishes. No items shall be allowed to remain after the close of the Cook-off.
9. No allergens are allowed in ingredients. (i.e. peanuts, peanut oil)
10. Cornbread must be minimum 9”x9”. If you choose to have pan or dish returned, name must be places on bottom.
11. Cornbread contest entries are $10 with the winner receiving a trophy and winning 50% of total cornbread entry fees.
12. Contestants may enter chili, cornbread or both.
Judging In this competition the chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following six characteristics:
1. Texture: The texture of the meat shall not be tough or mushy
2. Flavor: The chili should have good flavoring and chili pepper taste (not too hot or too mild)
3. Consistency: Chili should be a smooth combination of meat and gravy not too thin or too thick
4. Spice and taste: Blending of the spices and how well they have permeated the meat
5. Aroma: This will be a personal preference of the judge 6. Color: The submitted chili should look appetizing There will be a People’s Choice ballot box for people to score the chili.
Scorecards will be collected at the end of the judging and tallied and that score added to the final tally.