Official RGC Chili Cook-Off Contestant Entry Form
Event Date: Saturday, November 7
Location: Rhodes Grove Camp & Conference Center
Chili Setup: 8:00 AM | Public Tasting & Judging: 11:15 AM – 12:30 PM
Contact Information
Primary Cook's Name:
*
First Name
Last Name
Team/Organization Name (if applicable):
Phone Number:
*
Format: (000) 000-0000.
Email:
*
example@example.com
Mailing Address:
*
Entry Category (Check all that apply)
Entry Category
*
Traditional Red Chili (Beef/pork base with red chili sauce)
Specialty / Open Chili (White chicken chili, vegetarian, wild game, etc.)
Youth / Student Entry (Cooked/led by high school or youth team)
Chili Entry Details
Name of Your Chili Recipe:
*
Heat Level:
*
Mild
Medium
Hot
Extra Spicy
Allergen Alert: Does your chili contain any of the following?
*
Peanut/Tree Nuts
Dairy
Gluten
Seafood/Fish
Pork
Registration Details & Waiver
Entry Fee: $20 per chili entry (Includes 1 official tasting pass, electrical hookup, and
entry into both People's Choice and Judges' Choice competitions).
Payment Method:
*
Cash
Check (Payable to Rhodes Grove Camp)
Online/Credit Card
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Chili Cook off Entry
$20.00
$
20.00
Quantity
1
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Debit or Credit Card
Credit Card Number
Security Code
Expiration Month
January
February
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April
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October
November
December
Expiration Month
Expiration Year
2026
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Expiration Year
Participant Acknowledgment:
I agree to abide by all official rules of the RGC Chili Cook-Off. I understand that I am responsible
for maintaining proper food handling temperatures and safety practices. I release Rhodes Grove
Camp & Conference Center from liability regarding personal injury or property loss during the
event.
Signature:
*
Date:
*
-
Month
-
Day
Year
2 digit month, 2 digit day, 4 digit year
Date
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Rhodes Grove Camp Chili Cook-Off Rules
1. Onsite Preparation & Food Safety
Raw Preparation:
All preparation of raw ingredients (chopping vegetables, trimming meats) may be done in advance at home or on-site. However, all
heating, boiling, and active cooking of the chili must take place on-site at the camp.
Cooking Area & Time:
Cooks will have access to their designated stations starting at
8:00 AM
. Cooking must be completed, and chili brought to a safe temperature by
11:15 AM.
Food Safety Standards:
All raw meat must be kept below 40°F in coolers with ice until placed in the pot.
Chili must reach a minimum internal cooking temperature of 165°F before serving.
Once cooked, chili must be maintained at a minimum holding temperature of 140°F.
2. Equipment & Utilities
Heat Sources Allowed:
Contestants may use portable propane burner stoves (Camp Chef, single/double burner units) outdoors or electric slow cookers / Instant Pots, campfire, or charcoal
Note: If using a campfire or charcoal pit, please be sure to inform Rhodes Grove Camp ahead of time so we can create a space for you.
Supplies Provided by RGC:
Designated table space and chairs.
Access to 120V electrical outlets (for electric stations).
Campfire/Charcoal Pit if needed.
Sampling supplies: 2 oz tasting cups, spoons, napkins, and voting ballots.
Handwashing and dishwashing station access.
Supplies Provided by Contestant:
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Cooking pot/Dutch oven, propane stove & fuel, firewood or charcoal, long extension cords/power strips.
All raw ingredients, cutting boards, knives, and prep utensils.
Holding appliance (crockpot or chafing dish with Sterno) to keep chili warm for the tasting line.
Sanitizing wipes or clean towels for station maintenance.
3. Judging & Public Tasting
Batch Quantity:
Each contestant must prepare a minimum of
6 to 8 quarts
of chili to ensure sufficient samples for both the judges' panel and public tasting voters.
Blind Judging:
Official judging samples will be collected at
11:15 AM
in anonymized containers provided by Rhodes Grove Camp.
Public Tasting:
The public chili tasting line will run from
11:15 AM to 12:30 PM.
Contestants (or designated team members) are expected to man their station to answer questions and dish out samples.
4. Day-of Schedule
8:00 AM – 8:30 AM:
Contestant Arrival, Registration Check-In, and Station Setup
8:30 AM – 11:15 AM:
Official Cooking Window & Temperature Checks
11:15 AM:
Official Judging Samples Collected (Cooking Ends)
11:15 AM:
Public Tasting Opens & Judges' Panel Sampling Begins
12:30 PM:
Public Voting Closes & Ballots Counted
12:45 PM:
Winner Announcements & Trophy Presentation
Preview PDF
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