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Fine chili should look good, smell good and taste
good! Accordingly, each cup of chili is to be judged on five (5)
criteria to arrive at one whole number. You will rate the chili
on a scale from zero to 20 for each of the five categories: a)
Color - Chili should look appetizing, reddish brown is
generally accepted as good. b) Aroma
- Chili should smell good. This also indicates what is
in store when you taste it. c)
Consistency - Chili must have a good ratio between sauce and
meat. It should not be dry, watery, grainy, lumpy, or greasy.
d) Taste - Taste, above all else is the
most important factor. The taste should consist of the
combination of the meat, spices, etc. with no particular ingredient
being dominate. e) Aftertaste -
The aftertaste or bite is the heat created by the various types of
spices and or peppers.
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Judge each chili on its own merit. Do not
attempt to compare one chili to another. Make your decision
the first time, as the chili cannot be re-tasted after it is passed
to the next judge.
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Use a clean new spoon fore each taste of chili.
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Pace yourself. You will have several cups of
chili to judge.
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Clear your pallet after tasting each of the
different chili.
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Place your score on the score sheet blank that
corresponds to the judging number marked on the exterior of the cup
you are judging. Keep your sheet folded when not entering
scores.
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Do not talk to your fellow judges about chili or
compare notes or scores during the judging process. If you do,
you will be asked to leave the judging area and your score sheet
will be disregarded.
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When finished, check your score sheet for
correctness and legibility. Composite scores from all the
judges will determine the winners.
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If you have food allergies, please advise the Chief
Judge.
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If you have any questions, please ask the Chief
Judge.
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