GENERAL RULES
Each chili competition registration includes admission to the event and an event glass for a team of 2.
You may compete in one of the following styles: Anything Goes (Vegetarian, Chicken, etc.) and Traditional Red Chili. Traditional Red Chili is any kind of meat or combination of meats cooked with red chili peppers, various spices and other ingredients. Beans, pasta and corn are not allowed.
Each team is required to bring at least 2 gallons (1 hotel pan) of chili; however, we highly recommend bringing 2 hotel pans so that everyone has a chance to taste your chili, and vote for it! Each contestant will be provided with table space. Each contestant is responsible for their own serving utensils & any toppings. PHBC will provide chafing dishes filled with hot water & heated by sterno.
Each team can start setting up at 12:00PM. Chili must be at serving temperature by 1:30PM for judging. Each team will be given 1 bowl for judging. The Bowl will be filled with the contestant’s Chili and supplied to the judges for tasting.
Prizes will be announced at 4:30PM. Checks for winning teams will be distributed at the conclusion of the event. Please be sure to include a valid name and address to which you would like us to make the check payable.
You will receive an email the week prior to the event with you location number for setting up.
All competitors should be cleared out by 7:00PM
PRIZES
- People's Choice: $200
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.
A Chili Team can have no more than two (2) members.
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 a minimum of one hotel pan full of chili. Sterno Burners will be provided by the PHBC.
The Chili Cook-off will officially end following judging that will begin at 2:30pm. At which time you will serve the remaining chili to the public and may participate in the People’s Choice Award.
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 5:30pm or until they run out of chili.
Contestants will be permitted to set up their equipment, decoration and other facilities any time after 12:00PM on the day of the Cook-off. All cooking areas must be set up and operating by 1:30pm.
Chili must be turned in to the judging table no later than 1:30pm.
