The following rules are to be adhered to by all cook-off cooks, judges and/or assistants: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 exceptions of items such as beans or spaghetti, which are forbidden. Green chili will not be excepted – only red chili recipes.2. The entry fee will be $5.00 per chili entered. Contestants may enter more than 1 batch of chili. There will be an $500 award for first place, a $200 award for second place, a $100 award for third, and three $50 special awards.3. All ingredients must be pre-cooked and treated prior to the event – chili is to be brought ready to eat.4. Contestants are responsible for supplying all of their own utensils and products related to their chili submission and maintenance of its proper temperature for serving. An electrical outlet will be available for each entry and a crockpot is recommended. Spoons and cups for use in serving chili to the general public will be provided. Condiments will not be provided.5. Each contestant must cook a minimum of four (4) quarts of competition chili. A portion of this chili will be submitted to the judges and the rest will be for public consumption.6. Each contestant will be assigned a “contestants number” by the scorekeeper and be given a container in which their chili will be collected for official judging.7. The decision of the judges is final. Judging will be based on score cards which are numbered. 80% of the final tally will be from judges score cards. 20% will be from scorecards from “people’s choice.”8. Each contestant is responsible for policing and cleaning up the area at the end of the day and removing all items from the area. There will not be an area for cleaning of dishes. No items shall be allowed to remain after the close of the Cook-off.9. Chili must be made using good hygiene practices including: washed hands. no cross-contamination, correct temp of meat, etc.
In this competition the chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following six characteristics:1. Texture: The texture of the meat shall not be tough or mushy2. Flavor: The chili should have good flavoring and chili pepper taste (not too hot or too mild)3. Consistency: Chili should be a smooth combination of meat and gravy not too thin or too thick4. Spice and taste: Blending of the spices and how well they have permeated the meat5. Aroma: This will be a personal preference of the judge6. Color: The submitted chili should look appetizing
There will be a People’s Choice ballot box for people to score the chili. Scorecards will be collected at the end of the judging and tallied and that score added to the final tally.
The Fern Foundation will provide the cups and spoons for sampling chili and 1quart container for your competition chili submission.