Rules & Regulations *
(1) Traditional Red Chili is cooked with red chili peppers. (2) Chili Verde is cooked with green chili peppers. (3) Salsa must be homemade by the contestant and may be prepared on site or brought to the site the day of. (4) For the chili, there are no limitations on what ingredients you may wish to use. Vegan chili is also welcome. (5) We encourage all cooks to prepare their chili on site, however if you have a commercial kitchen or are certified with a cottage license, preparations may take place at your facility. (6) Contestants are responsible for supplying all of their own cooking utensils and equipment such as propane burners to cook and keep chili warm, pop up for shade, and you may want a small table for prep work. (7) Each contestant must cook a minimum of 5-7 gallons of chili. (8) The event sponsor will provide a 10x10 space, an 8’ table (no linen), chairs, cups for samples, spoons, and napkins. Contestants are encouraged to decorate their booth for the Booth Showmanship award as well. (9) Judging for the Chili and Salsa will be done on site by a panel of judges. Winners will receive a cash prize. The guests are also invited to participate in the People’s Choice awards which include Booth Showmanship, Chili, Salsa, and Wine. There is no cost to participate in the Community Chili Cook Off. The event will open at 12 p.m., so we ask cooks to get on site around 9 a.m. to begin getting ready. (As we get closer to event, we will email all participating cooks about load in times).
