Each Entrant can bring 1 teammate. Also includes (1) event glass. Bring an extra hotel pan of chili for an extra ticket. Limit 1 extra ticket.
Chili Cook-Off Rules:
SATURDAY, March 4th, 2017
Entrants should plan on checking in at the Skybox event center at 1:30PM. JUDGING @ 3:00 PM!
Spaces will be assigned on a first come, first serve basis.
LOGISTICS:
Please drop off your chili and any supplies you will need at the loading dock at 2424 York St. There will be an area reserved for vendors and chili contestants. Please do not use the area in front of the main entrance as a loading zone.
Each contestant will be given one (1) bowl for Judging. The Bowl will be filled with the contestant’s Chili and supplied to the judges for tasting.
BOOTHS: Each contestant will be provided with table space. Each contestant is responsible for their own serving utensils & any toppings. PHBC will provide a chafing dish filled with hot water & heated by sterno.
COST: Entry Fee: $30, includes entry to the competition, glass, and event t-shirt.
CHECK-IN: Check-in will begin at 1:30pm. All booths are to be set up and ready to operate by 2:30 PM.
HOURS OF OPERATION:
Judging will begin at 3pm. Serving will start at 4:00 and run until 6:30pm.
ALL CHILI must be fully prepared. It will be served to the public immediately following the judging. At this time, contestants should be ready to serve cups of chili. Cups with spoons and napkins are to be provided by the PHBC.
CLEANUP: Trash cans will be provided and each contestant is responsible for cleaning their appointed area.
STYLES: We are allowing the following styles: Anything Goes (Vegetarian, Chicken, etc.) and Traditional Red Chili.
For additional descriptions, please read: http://www.chilicookoff.com/Event/Event_Rules.asp
PAYOUT FOR EACH STYLE:
People's Choice:
- $200
(Voting will be completed at 6:00PM)
Anything Goes!
- First Place: $200
- Second Place: $100
- Third Place: $50
Traditional (no beans)
- First Place: $200
- Second Place: $100
- Third Place: $50
In the case of a tie the winner will be decided by a coin flip.
OFFICIAL RULES FOR COOKS
The following rules are to be adhered to by all cooks and/or their assistants.
1. A Chili Team can have no more than two (2) members.
2. Chili should be prepared in advance. Chili cannot be made with ingredients from home canned goods because of health and safety concerns. Each contestant must cook one hotel pan full of chili.. Like the one shown here . Sterno Burners will be provided by the PHBC.
3. The Chili Cook-off will officially end following judging that will begin at 3pm. At which time you will serve the remaining chili to the public and may participate in the People’s Choice Award.
4. Contestants will be responsible for supplying all of their cooking/serving utensils. Chili made the day prior must be reheated to at least 165°F for 1 hour. Contestants will serve their chili until 6:30pm or until they run out of chili.
5. Contestants will be permitted to set up their equipment, decoration and other facilities any time after 1:30PM on the day of the Cook-off. All cooking areas must be set up and operating by 2:30pm.
6. Chili must be turned in to the judging table no later than 3:00pm.
7. After judging, rankings will be announced and awards presented during a brief ceremony at 6:30pm.