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Official Rules

The following rules are to be adhered to by all cook-off cooks, judges and/or assistants:


1. The contest is open to anyone of any age. 


2. There is no entry fee to enter a chili. Contestants may not enter more than 1 batch. Judges will determine the best chili in the following categories: Texas red and non-traditional. A 1st place certificate will be awarded in addition to the coveted Chili Cook-Off trophy.


3. All ingredients must be pre-cooked and treated prior to the event – chili is to be brought ready to eat.


4. Contestants are responsible for supplying all of their own utensils and products related to their chili submission and maintenance of its proper temperature for serving. An electrical outlet will be available for each entry and a crockpot is recommended. Spoons and cups for use in serving chili to the general public will be provided. Condiments will not be provided.


5. Each contestant must cook a minimum of four (4) quarts of competition chili. A portion of this chili will be submitted to the judges and the rest will be for public consumption. Contestants must enter their chili no later than 11am.


6. Each contestant will be assigned a “contestants number” by the scorekeeper and be given a container in which their chili will be collected for official judging.


7. The decision of the judges is final. Judging will be based on score cards which are numbered.


8. Each contestant is responsible for policing and cleaning up the area at the end of the day and removing all items from the area. There will not be an area for cleaning of dishes. No items shall be allowed to remain after the close of the cook-off.

Judging In this competition the chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following six characteristics:


1. Texture: The texture of the meat shall not be tough or mushy.


2. Flavor: The chili should have good flavoring and chili pepper taste.


4. Taste: Blending of the spices and how well they have permeated the meat.


5. Aroma: This will be a personal preference of the judge.


6. Color: The submitted chili should look appetizing.


Scorecards will be collected at the end of the judging and tallied. First Baptist Church will provide the cups and spoons for sampling chili and 1 quart container for your competition chili submission.

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