27th Annual Chili Cook-Off
Official Rules
2008
1.
True chili is defined as any kind of meat, or combination of
meats, cooked with chili peppers, various other spices, and other ingredients
with the exception of items such as beans or spaghetti, which are strictly
forbidden.
2.
No ingredients
may be pre-cooked or treated in any way prior to the commencement of the
official Cook-Off. The only exceptions
are pre-packaged items such as canned or bottled tomatoes, tomato sauce,
peppers, pepper sauce, and beverages.
3.
The cooking
period will be a maximum of five hours.
Chili cooks may light their fires at 11:00 a.m. on Saturday morning and
continue cooking until 4:00 p.m. at which time members of the Exchange Club will
pick up the chili.
4.
There will be a
short cooks’ meeting following the Grand Parade (approximately 10:55 a.m.),
prior to the official starting time. Any
final questions from the contestants will be answered at this time.
5.
Each contestant
must cook a minimum of one gallon of chili for competition.
6.
Each contestant
will be given two bowls in which the chili will be collected at the time of the
official judging. Each contestant should
be certain that the number on the bottom of the bowl is the same as the
contestant’s booth number.
7.
Two bowls of
each contestant’s chili will be collected at the end of the cooking period and
taken to the judge’s area for judging.
8.
Contestants
will be responsible for supplying all of their own cooking utensils and heat source. Tables and chairs will be provided.
9.
Contestants are
encouraged to be in costume, which symbolizes their team’s chosen theme.
10.
Demonstrations
throughout the spectator area are permitted and encouraged. However, contestants are asked that the support
team respect all visitors and other entrants.
Stage time for demonstrations and performances must be arranged with the
chili committee in advance.
11.
The decision of
the judges shall be final and confidential until the awards ceremony.
12.
All monies
generated from fund raising activities will be donated to the
13.
No beer or
other alcoholic beverages may be brought in during the Chili Cook-Off unless it
is used in the chili recipe.
FOR
QUESTIONS OR CONCERNS....
CALL
THE CHILI HOTLINE:
(772)
971-2653
FAX
(772) 465-6013