32nd Annual Chili Cook-Off
Chili Cook-Off Sponsored by
Saturday, October 12, 2024
Chili Cook-Off Team Registration Form
No entry fees. Deadline for entry is September 16 at 12:00 pm.
1st Place - $300
Peoples' Choice - $300
2nd Place - $200
Best Decorated Booth - $200
Rookie of the Year - $200
Timeline:
7:00 AM - Teams arrive to set up and decorate booths (do not start cooking!)
8:15 AM - Captain's meeting at the chamber office
8:45 AM - Begin chili preparation
10:15 AM - Booth decoration judging
11:00 AM - Chili sales begin
1:30 PM - Announcement of winners
1:45 PM - Begin teardown
Chili Cook-Off Rules (subject to minor changes):
- The chili can have any meat or combination of meats cooked with chili peppers, various spices and other ingredients. Beans are optional. Vegetarian chili is welcome.
- No ingredient may be pre-cooked or pre-treated prior to the preparation period with the exception of canned tomatoes, tomato sauce, peppers, pepper sauce, and beans. Marinating meat or vegetables before the event is an example of pre-preparation which is prohibited. All meats should be kept cool in an ice chest or other container. Only meats inspected by a state approved facility will be allowed and must be cooked on site unless purchased pre-cooked. Dried beans may be soaked ahead of time (in water only). All booths are asked to have a stainless steel basin or bowl, paper towels and soap for hand washing. Please replace with clean water periodically. Cooks and assistants can begin preparing their chili at 8:45 am. All chili must be prepared and cooked entirely on site and be cooked to 155° F or higher for ground beef and chicken must be cooked at 165° F or higher. Milk based chili can be cooked to 135°F only if meat is precooked (canned). Chili must be held at 135° F. The Fulton County inspector will be checking all teams. NO home-canned ingredients will be allowed. Vegetables and/or raw foods may be pre-cut, sliced or diced and kept cool in an ice chest. Teams must provide a listing of all ingredients to display in front of serving area.
- Cooking can be done on gas grills, cook-top stoves, camp stoves, fish cookers, etc. Any LP tanks must be at least ten feet away from shelter, including pop-up tents. Teams will be responsible for supplying their own source of heat, cooking utensils and all ingredients. You may have more than one cook stove going. The food must be covered to keep falling leaves, etc. out of it. Water for cooking will be available at the Chamber office if needed. You must have a fire extinguisher at your booth per State Fire Marshal Code.
- Each team will have a designated area for cooking/serving. This area is ten feet across the front. One eight foot table will be provided. However, you will need a table for supplies, etc. at the back of your booth. You must supply this table. Remember there is a $200 prize for best decorated booth.
- Each team should reserve 1 quart of chili for judging. At the time of judging, each team will be given a container in which their chili will be collected. Only the Chamber’s Executive Director or Executive Assistant will know the team’s designated number. The judges do not know which team’s chili they are judging.
- Each team is asked to prepare a minimum of 15-20 gallons of chili for sale.
- The Chamber of Commerce will provide cups, spoons, napkins, sanitizer and water for cooking and cleaning. In addition to hole punchers, maps, and sign for when chili is out.
- Each team is allowed one chief cook and as many assistants as you need. Additional assistance may be used to set up your booth from 7:00 to 8:00 in preparation for booth judging.
Failure to comply with regulations will deduct points from judges' ballots.