| Brenda Kay |
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ENTRY FORM Chili Name: ______________________________________________________ Head Cook: ______________________________________________________ Contact phone: ___________________________________________________ Email: ________________________________________________________ ***registration form and entry fee must be received by May 19th*** GENERAL RULES: 1. All chili must be cooked on site the day of the cook-off, from scratch. a. “From Scratch” is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete chili mixes are NOT permitted, b. No beans are allowed in the chili. c. Cooks are to prepare and cook chili in as sanitary a manner as possible. d. All chili cooks may be required to eat a spoonful of their own chili from their judging cup before turning it in for judging. 2. All chili must be prepared out in the open, no cooking in motor homes, etc. 3. Once judging cups are issued, each head cook is responsible for his/her cup. 4. Chili Turn-In Time: 4:00 pm to the judging booth. 5. Entry fee of $20.00 must be received by May 16th. 6. Participants are responsible for cleaning their area after the event. 7. “Best Chili” will be judged on the following criteria: flavor, texture/consistency, aroma, appearance/presentation of dish Click here for Printable Entry Form |
