Hollywood Park Chili Cook Off Registration
Rules and Regulations for Hollywood Park Chili Cook Off
Sponsored by HPCA

7:00a - 8:00 Volunteer check-in / Set-up
8:00a - 10:00p Team Check-in / Set-up
10:00a - 2:00p Allotted cooking period
2:00 Chili to be turned in for judging / Pinto Beans to be turned in for judging People’s Choice tastings begin


1. 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.

2. 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.

3. No ingredient may be pre-cooked in any way prior to the commencement of the official cook off. 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 HP HPCA 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.

4. You must be a resident or employee of Hollywood Park to compete in the Hollywood Park Chili Cook off. You may invite friends outside of the neighborhood to assist on your team.

5. 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 from 10:00AM- 2:00PM. Cooking during the entire allotted cooking period is the sole discretion of the contestant.

6. A representative of HP HPCA shall conduct a contestant’s meeting, at which time final instructions are to be given and questions answered, no later than 1 hour prior (9:00AM) to the official starting time of the cook off.

7. Contestants are responsible for supplying all of their own cooking utensils, etc. and should have a fire extinguisher and washing station (ex: Jugs of water, dish soap, 2 plastic bins - one for washing and one for rinsing) as they will be required by the HP HPCA. The sponsor will provide a 10ft by 10ft area inside Memorial Park for each contestant to set-up a pop-up tent and cooking station. Due to space constraints a maximum of 20 teams will be allowed.

8. Each contestant must cook a minimum of 2 quarts of competition chili prepared in one pot which will be submitted for judging. Sharing or splitting Chili for judging with another contestant for the purpose of increasing the number of entries in any event will result in the disqualification of the contestant.

9. People’s Choice Chili is at the discretion of the contestant. HP HPCA will not restrict the type/style of Chili (may contain beans) that the team wishes to serve to attendants of the cook off for the purpose of judging in the People’s Choice category.


10. Each contestant will be assigned a contestant’s number for the by the Chief Scorekeeper and given an official 32 oz. judging cup. In order for a cook to receive a judging cup for their specific contest, they must sign the contestant list and provide their HP address. 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 (2:00PM) for judging.

11. 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 chili, texture of the meat, consistency, blend of spices, aroma and color.


*** These rules and regulations were written with reference to the International Chili Society guidelines, but have been modified by the HPCA as this is not an ICS sanctioned event.

Additional guidelines for those entering Pinto Beans for judging:

1. Pinto beans are allowed to be soaked in water only prior to cooking time.

2. No ingredients shall be larger in size than that of a pinto bean (with the exception of salt pork).

3. The cooking period will be a maximum of 4 hours. The exact starting and ending of the cooking period is to be from 10:00AM- 2:00PM. Cooking during the entire allotted cooking period is the sole discretion of the contestant.

4. Each contestant will be assigned a contestant’s number for the by the Chief Scorekeeper and given an official 16 oz. judging cup. 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 (2:00PM) for judging.

Schedule of Events:
8:00a-10:00a Chili Cook Off Teams Check-in and Set-up
10:00a-2:00p Official chili cooking time
11:00a Submit pies for judging
Washer Tournament begins
12:00p-1:00p Lunch will be served (while supplies last)
2:00p Chili judging and People’s Choice Tasting
4:00p Clean-up

Prizes will be awarded in the following categories: Judges 1st and 2nd place, People’s Choice, Showmanship, Beans and Best Pie!

For more information and registration, please call/text Judy Wheeler at: (210) 241-6192 or email: jkemplewheeler@gmail.com
Deadline for registration is November 4th (maximum of 20 teams allowed).

We hope to see you there!!!

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Competing in the Pie Contest?
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