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Each cooking team will be limited to a maximum of
(3) persons.
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Each team will have a Head Chef who will be
responsible fore cooking not less than (1) gallon of chili and
turning in (1) cup of chili for judging (cups will be supplied).
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Only one sample will be taken from any one pot.
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All chili must be cooked on-site the day of the
cook-off.
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Each team must supply all ingredients, utensils and
accessories necessary to cook their chili.
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Chili may be dispensed to the public only after
judging samples have been collected.
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Each team must agree to official rules & regulations (click here to view).
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Cooking will take place from 10:00 a.m. to 1:00 p.m.
at which time samples will be gathered for judging.
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Please arrive early for set up. Check in at
the registration table upon arrival. Signs will be posted
showing location of event.