1. All set up starts at 8am and ends at 9:00am on Saturday, March 25, 2023. The contest begins at 10am.

2. Entry deadline is 5pm, March 20th, 2023.

3. Non cooking vendors, Deadline for registration is 5pm, March 20th, 2023

4. Cooks meeting on Sat. March 25th at 9am onsite. At that time, the rules will be discussed and explained. Any questions that you may have will also be addressed at this meeting.  

5. No vehicles are allowed in the primary cooking area after 9am. 

6. CHILI COOKED ON SITE – All chili must be cooked from scratch on site the day of the cook-off. 

7. CHILI COOKED FROM SCRATCH – "Scratch" is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are NOT permitted. NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.

8. SANITATION – Cooks are to prepare and cook chili in as sanitary a manner as possible.

9. ONE CHILI PER COOK – Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.

10. Each team is responsible for providing their own cooking equipment, table, chairs, tent, etc. and responsible for the clean up of their space.

11. Northwest organizers will provide a cup and/or bowl and spoon for tasting and one People's Choice ticket per paid person. Each team will also provide a sampling bowl/cup and spoon for the public as well.

12. If your chili recipe requires beer, you will have to obtain, at no expense, enough beer for your recipe, on site. Advise the event coordinator that you will need beer for your recipe and how much. 

13. NO ALCOHOLIC BEVERAGES OR COOLERS containing alcoholic beverages will be allowed.  All coolers are subject to inspection by Chili Cook-Off Committee respresentatives.

14. Chili will be judged based on color, aromo, consistency, taste and aftertaste.

15. Genarators(quiet) allowed. No electricity provided.

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 VENDORS

1. Vendor can load in at 8am till 9am.  Breakdown after 5pm. NO BREAKDOWN BEFORE 5 PM

2.  Each vendor is responsible for their own tables, chairs, or other equipment, as needed, set up and clean up etc.  Electricity is not available. Quiet generators are allowed.

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SCHEDULE (subject to change)

8am-9am Load In

9am- Cooks meeting

10am-Contest begins

11:00am Showmanship Judging 

12:00pm Cornhole Tournament registration

12:30pm Cornhole Tournament begins

2:00pm Competition chili turn in  

2:30pm People’s Choice tickets MUST be turned in for count

3:00pm Silent Auction Ends

4:00pm Winner's announced

5:00pm Cook-Off ends.  Breakdown allowed after all winner's announced and cook-off ends. 

BEER, WINE, WATER CAN BE PURCHASED ON SITE

                       *******RULES ARE SUBJECT TO CHANGE*******

 

 

1. In consideration for receiving permission to participate in the Thin Blue Line LEMC Northwest Chapter Chili Cookoff 2023- Thin Blue Line LEMC Northwest Chapter (hereinafter rerreferred to as “Cookoff”, on March 25th, I hereby release, waive, discharge and covenant not to sue the Chili Cookoff, Thin Blue Line LEMC, and Thin Blue Line LEMC Northwest Chapter its officers, servants, and agents (hereinafter referred to as “releasees”) from any and all liability, claims, demands, actions and causes of action whatsoever arising out of or relating to any loss, damage or injury, including death, that may be sustained by me, or to any property belonging to me, whether caused by the negligence of the releasees, or otherwise, while participating in the Cookoff, or while in, on or upon the premises where the Cookoff is being conducted at Mancuso Harley-Davidson Crossroads, 12710 Crossroads Park Drive, Houston, Tx, while in transit to or from the premises, or in any place or places connected with the Cookoff.

2. I am fully aware of risks and hazards connected with being on the premises and participating in the Cookoff, and I am fully aware that there may be risks and hazards unknown to me connected with being on the premises and participating in
the Cookoff, and I hereby elect to voluntarily participate in the Cookoff, to enter upon the above named premises and engage in activities knowing that conditions may be hazardous, or may become hazardous or dangerous to me and my
property. I voluntarily assume full responsibility for any risks of loss, property damage or personal injury, including death, that may be sustained by me, or any loss or damage to property owned by me, as a result of my being a participant in the Cookoff, whether caused by the negligence of releasees or otherwise.

3. I further hereby agree to indemnify and save and hold harmless the releasees and each of them, from any loss, liability, damage or costs they may incur due to my participation in the Cookoff, whether caused by the negligence of any or all the
releasees, or otherwise.

4. It is my express intent that this Release shall bind the members of my family and spouse, if I am alive, and my heirs, assigns and personal representative, if I am deceased, and shall be deemed as a Release, Waiver, Discharge and Covenant Not to Sue the above named releasees. In signing this release, I acknowledge and represent that:
A. I have read the foregoing release, understand it, and sign it voluntarily as my own free act and deed.
B. No oral representation, statements, or inducements, apart from the foregoing written agreement, have been made.
C. I am at least eighteen (18) years of age and fully competent; and
D. I execute this Release for full, adequate, and complete consideration fully intending to be bound by same.