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  • The entry fee is $50 per team. The deadline for team registration is Wednesday, November 6, 2019. 

  • True chili is defined as any kind of meat or combination of meats cooked with chili peppers, various other spices and other ingredients with the exceptions of items such as beans or spaghetti, which are forbidden. Green chili will not be excepted – only red chili recipes. 

  • Ingredients must be combined on-site, and meat may not be pre-cooked in any way.

  • 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. Teams MUST PROVIDE propane, pots, and extinguishers for cooking. Spoons and cups for use in serving chili to the general public will be provided. Condiments will not be provided.

  • Each contestant mu­st cook a minimum of four (4) to five (5) gallons of chili. A portion of this chili will be submitted to the judges and the rest will be for public consumption. 

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

  • Teams will be allowed to start setting up at 7 am and Chili must be ready for judging by 12 pm.

  • Teams must NOT leave before judging and will result in elimination.

  • All Chili must be labeled and identified (spicy, not spicy, etc.) prior to 12 pm submission.

  • Two awards will be presented (Best of Show) voted on by the judges and (People’s Choice) voted on by the public.

  • Teams must provide handwashing set up for cook-off space. Soap and water (ONLY) will be available, if needed, from café. 

  • 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 dishes. No items shall be allowed to remain after the close of the Cook-off. Breakdown of all equipment and materials must be done no later than once judging starts. Space must be completely cleaned and lots cleared by 5 pm.


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 (not too hot or too mild) 

3. Consistency: Chili should be a smooth combination of meat and gravy not too thin or too thick 

4. Spice and 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 

Two awards will be presented (Best of Show) voted on by the judges and (People’s Choice) voted on by the public. For the People’s Choice there will be a ballot box for people to score the chili. Scorecards will be collected at the end of the judging and tallied and that score added to the final tally. 

Café Sol will provide the cups and spoons for sampling chili and 1-quart containers for your competition chili submission. 

​Contact Kerry at 979.482.4490 or Jeremy at 713.443.7421 to register your team.

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