Click here to download Greatland Fiesta Chili and ICS Rules
Click here do download Alaska DEC Checklist For Setting Up A Temporary Food Service
2017 Greatland Chili Fiesta Rules (Rev. 6/22/18)
To participate, you must complete & submit entry form & process payment.
by Aug. 11
get one free Fair entry pass worth $15. Late entries postmarked on or after August 18
are accepted by space available & $5 late fee.
Space is limited for Non-ICS participants so register early to help secure your spot!
Entry includes 1 entry pass for each participant and 1 on-site parking pass, valued up to $46.
Greatland Chili Fiesta State Cook-off Traditional Red & Chili Verde are both part of the sanctioned by the International Chili Society (ICS).
1st Place winners move on to World Championship Cookoff (October 2017 – Reno, NV). 1
Place teams in these two competitions also receive $400 cash prizes, beautiful Ribbon and bragging rights! 2
Place wins $75. 3
Place wins $25.
Prizes for Grind Chili Division: 1
Place $100; 2
Place $50 and 3
Place $25. Salsa Division prizes: 1st Place $50; 2
place $25 and 3
place $15. Best Decorated Booth & People’s choice (Chili and Salsa) winners receive $50.
Set up begins at 8:00 am. All entrants should arrive no later than 8:30 am, as Vehicles are NOT ALLOWED on the fairgrounds after 9:00am. Attend mandatory Cooks meeting at 9:00am to review ASF rules & DEC food safety. Grind Chili Cooking & Salsa begins at 10:00 am. ICS Verde Chili & Texas Red cooking starts at 11:00am & 12:00pm respectively
All Red & Verde entrants must prepare a minimum of at least two quarts of chili for judging Make 1 gallon of Red or Verde if competing in People’s choice competition, which helps non-profit children’s programs or make 2 gallons to waive entry fee! Non-ICS Grind Chili Only competitors need to make 2 (two) gallons.
Remember, add beans after Judge’s sample have been submitted & bring chili back up to temperature before serving.
One quart is required for each Salsa entry.
All cooks are required to follow State of AK DEC Temporary Food Service requirements. Print & review your copy at;
Upon arrival, food will be checked (in original unopened package) for freshness and proper temperature (see DEC requirements). Meat must be USDA approved. Pack your meats and perishables in a cooler with ice to assure they are 40F or colder. Meats not cooled properly can eliminate competitor from the competition. Pots, pans, utensils, chopping boards etc. should be in sanitary condition. Chopping boards must be free from deep gouges or cracks.
You must have a spray bottle with 50 ppm bleach/water (1/4 tsp. per 1 quart water). Site will have 3-bin sink, running water and hand washing stations for your use. Bring required gloves & hair restraints.
D.E.C. regs require
cooking & prep to be done on site. Cooks wanting to use unusual ingredients or cut/prepare limited ingredients ahead of time
in a DEC approved kitchen
approval from Event Coordinator 746-7180 firstname.lastname@example.org
No refunds are given for non-compliance.
NO ELECTRICITY IS AVAILABLE; entrants must supply their own portable propane stoves & propane. We recommend each team provide an ABC fire extinguisher for their station.
Cooking temperatures must reach 165 degrees Fahrenheit or higher for at least 15 seconds prior to submitting Judge’s or People’s Choice sample. Temperatures will be checked by Contest Official before qualifying to compete.
The decisions of the judges and or Coordinator shall be final. There shall not be any liability to the Alaska State Fair or any other sponsor or entity for any entry, decision, or award which is or may be deemed irregular in any manner.
All taxes are the responsibility of the winner.
To participate in these ICS events you MUST be a member of the International Chili Society. Not a current member? You may become a new or renewing member by enclosing additional $60 with entry.
The contest will take place in the Events Tent. Alcoholic beverages are prohibited from being consumed or dispensed by contestants. Failure to comply with all ASF & DEC rules may cause disqualification from competition.
Schedule of Events
8 am Set-up, food check-in.
9 am Cooks Mtg.
10 am Start Grind Chili & Salsa, prep only Verde & Red
11 am ICS Verde Cooking start, 11:30 Judge Meeting
12 pm Salsa Judging, ICS Red cooking begins
1 pm Grind – Judging & Sampling
2 pm ICS Chili Verde – Judging & Sampling
3 pm ICS Traditional Red Chili – Judging & Sampling
4 pm Awards, Clean-up, move vehicles.
Salsa: Salsa is a combination of vegetables and/or fruit, processed and assembled fresh on site.
Grind Chili: Any kind of ground USDA inspected meat, coarse or fine grind or ask your local market to pack you a special blend with a variety of chili peppers and other ingredients, but no beans, pasta, or rice*.
ICS Chili Verde: Any kind of meat cooked with green chili peppers, various spices and other ingredients, but no beans, pasta, or rice*.
ICS Traditional Red Chili: Any kind of meat cooked with red chili peppers, various spices & other ingredients, no beans, pasta or rice*.
*People’s Choice: This is a People’s Choice Sample charity fundraiser (Children’s Educational Program(s). Rules require a min. of 1 gallon to enter or 2 gallons to waive your fee. Add beans after Judge’s samples have been taken, and bring chili back up to temperature before serving.
You will have an estimated 8’ x 8’ cooking area with one 6’ or 8’ table & 2 chairs.
Participate in People’s Choice to support event fundraiser!
Questions? Call the Alaska State Fair, Cooking Events Coordinator at 907-746-7180, or E-mail: email@example.com
ICS OFFICIAL CONTESTANT RULES & REGULATIONS
The Rules and Regulations for cooks at the World’s Championship, State, Regional and District Cookoffs are as follows:
Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed.
Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. No garnish is allowed.
Salsa must be homemade by the contestant whose name and ICS # appear on the Contestant Application. It may be brought to the site that day or it may be prepared at the Cookoff. *N/A Greatland Chili Fiesta
Homestyle chili is defined by the International Chili Society as the cook’s favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices.
*N/A Greatland Chili Fiesta
No ingredient may be pre-cooked in any way prior to the commencement of the official cookoff. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. The ICS does not prefer one over the other. MEAT MAY NOT BE PRE-COOKED, in any manner. All other ingredients must be chopped or prepared during the preparation period.
You must be an ACTIVE ICS member to compete in any ICS competition including Traditional Red Chili, Chili Verde, Salsa and Homestyle. You must be at least 18 years old.
The cooking period will be a minimum of 3 hours and a maximum of 4 hours. The exact starting and ending of the cooking period is to be announced by each local sponsoring organization. Cooking during entire cooking period is at the sole discretion of the contestant.
A representative of the sponsoring organization shall conduct a contestant’s meeting, at which time final instructions are to be given and questions answered, no later than 1 hour prior to the official starting time of the cookoff.
Contestants are responsible for supplying all of their own cooking utensils, etc. and should be prepared to provide a fire extinguisher and washing station, as they may be required by the sponsoring organization. The sponsors of the cookoff will provide an area for each contestant.
Each contestant must cook a minimum of two quarts of competition chili prepared in one pot which will be submitted for judging. Sharing or splitting Chili, Chili Verde or Salsa for judging with another contestant for the purpose of increasing the number of entries in any event will result in suspension of ICS membership for a minimum of one year. Any cookoff chairman, chief judge or scorekeeper knowingly allowing cheating in any way at their event will result in non-sanctioning of their event the following year, no exceptions.
People's Choice Chili is governed by the SPONSORING ORGANIZATION and cookoff chairman of each cookoff, NOT THE ICS. The chairman can require (a) 2 gallons maximum in lieu of a cash entry fee; (b) 1 gallon maximum in addition to a cash entry fee or (c) a cash fee. Non-compliance by a contestant of the chairman’s requirement will result in disqualification. Discrimination by cookoff officials will result in non-sanctioning of their event the following year. PEOPLE’S CHOICE CHILI MUST CONTAIN BEANS.
Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and given an official 32 oz ICS judging cup. In order for a cook to receive the judging cup for their specific contest, they must sign the contestant list and provide their active ICS membership number. Each contestant should verify that the number on the bottom of their cup is the same as their assigned contestant number. Each contestant is responsible to deliver their cup, which must be filled to the bottom of the cup’s rim, to the judging area at the official time for judging.
Judges will be told that they should vote for the chili, as defined by the ICS, based on the following major considerations: good chili flavor, texture of the meat, consistency, blend of spices, aroma and color.
Rules & Regulations 2014 per official ICS web site: www.chilicookoff.com
Note: Rules above are provided by ICS, on ICS sanctioned events. Greatland Chili Fiesta offers Grind Chili and Salsa which are NOT ICS events, so not all ICS rules above pertain. Notes inserted are marked with an *asterisk to help you distinguish between our State event rules and rules for those moving on to compete at ICS Worlds Competition