8:00 AM Set Up
10:00 AM Cooks’ meeting
11:00 AM Food preparation
12:00 PM Light your stoves
3:00 PM Chili tasting & judging
4:00 PM Winners announced
Chili Cook-off Prizes
1st Place: $300
2nd Place: $250
3rd Place: $200
4th Place: $150
5th Place: $100
Information: Name: Jennifer Olson Phone: 629-2511 or 690-4458 Email: email@example.com
Official Contestant Rules & Regulations:
1. True chili is defined by the White Pioneer Day committee as any kind of meat, or combination of meat, cooked with chili pepper, various other spices, and other ingredients with the exception of BEANS and any type of PASTA which are both forbidden.
2. No ingredient may be pre-cooked in any way prior to the commencement of the official cookoff. 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. Meat may not be pre-cooked. All other ingredients must be chopped or prepared during the preparation period.
3. Preparation time begins at 11:00am and cooking time starts at 12:00pm at the sound of the whistle. Cooking ends at 3:00pm.
4. Cooks meeting is at 10:00am and the head cook should be at this meeting.
5. Contestants are responsible for supplying all of their own cooking utensils, etc. The sponsors of the cookoff will provide an area for each contestant and a table.
6. Each contestant must cook a minimum of one gallon of chili. Competition chili will be prepared in one pot, one cup will be submitted for judging.
7. Contestant will provide their chili to the public (in exchange for a tasting ticket) at the end of the cooking period after the official entry is in the judging area.
8. Each contestant will be assigned a contestant’s number and given an official 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 cup’s rim, to the judging area at the official time for judging.
9. Judges will be told they should vote for the chili they like best based on the following major considerations: good flavoring, texture of meat, consistency, blend of spices, aroma and color (which should not be determining factor).
10. The decisions of the Chief Judge shall be final.