Chili Cook-Off Team Registration Form

Saturday, September 27
JK Northway Expo Center
Kingsville, TX

EVENT DETAILS

$150 entry fee per catergory, $60 to compete in an additional catergory.

Catergory 1: Traditional Red Chili - Any meat or combination of meats cooked with chili peppers, spices, and other ingredients. Beans and pasta are not allowed. 

Catergory 2: Homestyle Chili - A category that is more personal that can include any ingredients.

Friday, Sept. 26 (optional)
6:45 PM @ JK Expo Center - Optional Rule Packet Pickup & Review, Cook-Off Team table or trailer onsite setup locations shown to teams (setup will be allowed Saturday morning not Friday).

Saturday, Sept. 27
7:00 AM @ JK Expo Center - Chili Teams may arrive and setup
8:45 AM - Chili Teams Pre-Cook meeting
9:00 AM - Cooking may begin 
12:00 PM - Cooking ends, chili submitted for judging

12:00-1:00 PM - Chili Judging

2:00-4:00 PM - Chili Team Winners announced at the Budweiser Stage 

Chili Cook-Off Terms & Agreement:

1. Eligibility: Open to individuals, teams, or organizations. Each team may have up to 4 members.
2. Chili Type: All chili must be homemade. No store-bought chili or mixes allowed.
3. Cooking Method: Chili must be cooked from scratch on-site. Pre-prepared ingredients are allowed. Pre-cooked is not allowed. Electricity will not be available.
4. Quantity: The team must provide 32 ounces of chili to the judges at 12pm. Also, 1-5 gallons of chili for public tasting between the hours of 1:00pm and 3:00pm.
5. Serving: All chili must be kept at safe serving temperatures (140°F or above). Cups and spoons will be provided for serving to the public.
6. Categories: Category 1 - Traditional Red Chili: Any meat or combination of meats cooked with red chili peppers, spices, and other ingredients. Beans and pasta are not allowed. Category 2 – Homestyle Chili: A category that can include any ingredients.
7. Judging Criteria: Judging will be based on:
Flavor (30 points)
Texture (25 points)
Aroma (25 points)
Appearance (20 points)
8. Awards & Prizes: Best in Each Category: Traditional and Homestyle:
• 1st Prize - $1,000 • 2nd Prize - $300 • 3rd Prize - $150
8. A 32 oz. container will be provided by the Chili Festival Master Judge. The container must be completely filled, submitted and delivered by 12:00 PM in the designated area. Teams that do not submit a full container by the 12PM deadline in the disignated are will not be judged and disqualifed from the cash prizes. 
9. Teams may consist of up to four members. All team members must remain in their designated cooking area between 9am-12pm. No re-entry will be allowed if a team member leaves their designated cooking area.
10. No items may be delivered to a team’s cooking area between the hours of 9:00 AM and 12:00 PM. If any new item is discovered in the area after 9:00 AM that was not originally present, the team will be disqualified.
11. Teams may not leave their cooking space to retrieve ingredients, tools, or supplies from vehicles or any other location once cooking begins.
12. Vehicles are not permitted to park near or around the designated cooking areas. Parking must be in designated areas only. All cooking equipment and equipment used in the cooking area must be secured.  Festival Chili Judges may disqualify any team from participation for any reason.
13. No outside beer or alcohol may be brought onto the grounds by teams. Beer and other beverages will be available for purchase from approved event vendors. Violations of this rule will result in immediate disqualification.
14. Loud music, offensive language, or disrespectful behavior will not be tolerated. Event organizers reserve the right to disqualify teams for misconduct.
15. Teams may be disqualified for any behavior or actions that jeopardize the safety of the event or its participants.
16. Optional Pre-Event Meeting: A mandatory team meeting will take place on Friday, September 26 at 6:30 PM at JK Northway. At least one member from each team must check in and sign for the Rules and Regulations packet.
17. Sanitation: Please maintain a clean work area and follow safe food handling practices
18. Each Team Needs to Supply Their own cooking equipment & fuel; cooking ingredients including meat, spices, etc.; any condiments you think should be served with your chili; trash bags and containers for catching scraps, grease, etc.; table and chairs for cooking and sitting; you generally will have an approximate 10' x 10' cooking space; tent/canopy; sign(s) to identify your team and team sponsor.