Chili Cookoff Rules

Rules and Requirements

Bubba’s Sixth Annual

Shanghai Chili Cook-off

Rules/Information for Participating Teams

  1. Entry fee per team is 200 rmb (non-refundable; includes official cook-off t-shirt for up to four  team members)
  2. Teams can be sponsored by a corporation, restaurant, or individuals and should consist of one Head Chef, and up to three other members
  3. This year we will be able to secure discounted hotel suites (400 rmb for a two bedroom suite) for teams who wish to stay on the grounds on Friday night prior to the cook off and/or on Saturday night after the cook off; suites have small kitchenettes for prepping and staging your ingredients
  4. Bubba’s will host a team party on Friday night and an after party on Saturday night followed by brunch on Sunday
  5. Team booths will be assigned on Friday evening during the team party at Bubba’s Expo Village…teams that sign up first and pay will get first choice on spots
  6. Entry form can be e-mailed to kennethjoewalker@gmail.com or dropped off at Bubba’s Bar-B-Que with the entry fee
  7. Awards will be presented for Best Overall Chili, Best Pro Chef Chili, Best Independent Team Chili, and Second and Third place runner up chilies along with the G-Man Award for Best Theme/Showmanship
  8. Teams must cook chili onsite on the morning of October 22, pre-prep can take place at home, such as dicing onions, tomatoes, etc., or grinding/slicing peppers and spices; however, all cooking, browning, smoking, and sautéing must take place on the chili cook-off grounds
  9. Teams can arrive any time before 7 a.m. to set-up but cooking cannot start until 7 a.m.
  10. Each team should use a minimum of 8 pounds of meat, using their choice of chicken, pork, beef, lamb, goat, or any exotic legal meat they choose
  11. Beans will not be accepted, along with other “foreign objects” such as corn, rice, pasta, fruit, etc. Chili entries deemed to contain such items will be disqualified from judging
  12. You will need to bring your own cooking tools, such as skillets if needed, chili pot, serving ladle, chopping knives, butcher boards, etc
  13. Each team will have a table plus a one or two table top gas burners
  14. You will also be responsible for decorating your booth based on your theme
  15. Official judging will take place using a blind tasting process as outlined by CASI.  Chili will be judged based on color, aroma, and taste
  16. The People’s Choice Award will be decided by the public.
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