Metamora, Indiana Chili Cook-off - Saturday, November 8, 2008

Chili Cook-off Official Rules and Regulations

1. Traditional Pepper Chili is defined as any kind of meat or combination of meats, cooked with chili peppers, spices and other ingredients, with the exception of beans and pasta, which is strictly forbidden.

2. Soup Chili is defined as any kind of meat or combination of meats, cooked with spices and other ingredients, including beans, pasta, and fillers.

3. Meat may be pre-cooked, but not pre-seasoned in any form.  No other ingredients are to be chopped or added prior to commencement of the official cook-off. (no preseason sausage)

4. Regular commercial chili powder is permissible, but complete commercial chili mixes are not permitted.  Thickeners such as corn meal, flour etc., are permissible.

5. All cooking is to be done in a sanitary manner.  Conditions are subject to inspection by the Chief Judge.  In addition, failure to comply is subject to disqualification for that team.

6. Each team will provide all ingredients, utensils, and accessories necessary to cook chili.   This includes water for cooking, cook stoves, and fuel.

7. Each head chef will be responsible for cooking one (1) gallon of chili and turning in one (1) cup of chili for judging.  Judging cups will be supplied.  If you enter both the Pepper Chili and Soup Chili contest, you must make two (2) gallons of chili - one of each kind.

8. Cooking will take place from 10:00 a.m. to 1:00 p.m. at which time samples will be gathered for judging.

9. At no time should you leave cooking chili unattended (for safety and integrity reasons).

10. Each contestant will be assigned a contestant number by the Chief scorekeeper and given a Styrofoam cup with lid.  Each contestant is responsible for turning in his or her filled cup to the judging area by 1:00 p.m.

11. Judges will vote for the chili they like best based on the following major considerations: 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.

12. Chili may be distributed to the public only after judging has commenced.

13. The decisions of the Chief Judge are final.

14. The Peoples Choice Award is determined by the public.  The public will purchase five (5) sample cups.  It is up to you to entice them to try your chili and cast their vote for you.

First Prize: $200.00  Second Prize $80.00  Peoples Choice: donated by Merchant Association.

By entering the chili cook-off you are agreeing to follow all the chili cook-off requirements, rules & regulations.  Anyone not following these chili cook-off requirements, rules & regulations will be disqualified and will forfeit the entry fee.