Turn-in time for chili is 2:00pm. No chili will be accepted after that time.
Your chili will be blind judged on the following five criteria:
The public will vote on the Best Cook Site, this is for BEST SITE ONLY not best chili.
The 1st, 2nd and 3rd place winners will be awarded a plaque.
The Official Chili Judges will award the 1st Place Habanera, 2nd Place Serrano
and 3rd Place Jalapeño Pepper award winners.
The Company who collects the most food items and delivers to cook-off will be recognized
with other winners and receive plaque.
Maximum of 2 teams per Member Company
1. Traditional chili for this competition is defined as any kind of meat or combination of meats, cooked with chili peppers, spices and other ingredients.
2. CHILI COOKED ON SITE – All chili must be cooked from scratch and onsite the day of the cook-off. All chili must be prepared in the open. We encourage propane cooking due to lack of electricity. (No cooking in motor homes, etc.). Please come prepared with water containers if needed as water is not available.
3. QUANTITY TO BE COOKED – because chili will be served to the public after judging, you must cook at least 2 gallons of chili.
4. ONE CHILI PER TEAM – Each team is responsible for preparing one pot of chili that can be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.
5. MANDATORY COOKS MEETING at 10:00 am.
Items Teams Supply
• Cooking equipment & fuel
• Cooking ingredients including meat, spices, etc.
• Any condiments that you believe should be served with your chili.
• Table and chairs – for cooking and sitting. Generally, you will have an approximate 18' x 30' cooking and show space.
• Tent (if needed/desired)
• Sign(s) to identify your team and team sponsor.
• Props, costume(s) and other gear if you want to enter Showmanship Best Site competition.
Click here for Challenge Cup Scoring
(you MUST choose one)
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