Chili Cook Off

Preparation: Chili must be made from scratch off-site using raw meat and spices. Pre-cooked ingredients, commercial chili mixes, and marinating are usually not allowed. 

Sanitation: Cooks must prepare and cook their chili in a sanitary manner. The cooking area should be clear of additional food items, pets, and bugs. please do a thorough cleaning before preparing ingredients

Judging: Chili is usually judged on taste, aroma, consistency, color, and aftertaste. 

Submission: Cooks usually submit a 16–24 oz sample of their chili in a numbered cup. 

Judging cups: Judges often use identical cups with numbered tickets attached. 

Tasting: Cooks may be required to taste their chili in front of the judges.