Chili Cookoff Rules

1. Entry fee per team is 200 rmb (non-refundable; includes official cook-off t-shirt for each team member)
2. Teams can be sponsored by a corporation, restaurant, or individuals and should consist of one Head Cook, and up to three other members
3. Participation will be limited to the first 20 teams that register and pay
4. Team booths will be awarded based on the order that teams pay the non refundable entry fee…the first to sign up and pay will get first choice on their spot
5. Entry form can be e-mailed to kennethjoewalker@gmail.com or dropped off at Bubba’s Bar-B-Que with the entry fee
6. 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 newly named G-Man Award for Best Theme/Showmanship
7. Teams must cook chili onsite on the morning of September 18, pre-prep can take place at home, such as dicing onions, tomatoes, etc., or grinding/slicing peppers and spices; however, all cooking, browning, sautéing must take place on the chili cook-off grounds
8. Teams can arrive any time before 7 a.m. to set-up but cooking cannot start until 7 a.m.
9. Each team should use a minimum of 10 pounds of meat, using their choice of chicken, pork, beef, lamb, goat, or any exotic legal meat they choose
10. 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
11. You will need to bring your own cooking tools, such as skillets if needed, chili pot, serving ladle, chopping knives, butcher boards, etc
12. Each team will have a table plus a one or two table top gas burners
13. You will also be responsible for decorating your booth based on your theme
14. Official judging will take place using a blind tasting process as outlined by CASI. Chili will be judged based on color, aroma, and taste
15. The People’s Choice Award will be decided by the public.