Do you have what it takes to win the golden spoon and bragging rights for a full year? Enter the annual chili cook-off and put your culinary skills to the test! The chili with the highest number of taster’s votes wins. Join us on Sunday, November 19th, right after service and show off your chili-making talent. Once you sign up, we’ll send you an email with the chili requirements and rules. Don’t miss this opportunity to show off your skills and win big!
Scoring Guidelines
Chili will be judged according to five criteria. Chili will be rated on a 6-point scale of zero to six for each of the five categories:
Appearance - Chili should appear appetizing and should reflect the ingredients used.
Smell - Chili should have a pleasant aroma. The smell should also indicate what's in store when you taste it.
Taste - Above all, taste is the most important factor. The taste should consist of a combination of protein, spices, etc., with no particular ingredient being dominant.
Heat Balance - This can most easily be detected in the aftertaste of the chili and is characterized by the heat created by the various spices and/or peppers. Heat should be present but not overpowering.
Texture/Mouth Feel - Chili must have a good ratio between sauce and protein. The ideal chili will have a thick consistency. It should NOT be dry, watery, grainy, lumpy or greasy.
Day of Cook-Off Details
All entries should arrive DATE: 11/19/23 TIME: 9:30 AM (entries will not be accepted after (time): 10 AM). Upon entry, contestants will be assigned a number only known to the contestant and the cook-off organizers. Any discussion of chili ownership will be disqualified.
All entries must be pre-cooked and brought to the cook-off in a crockpot with a serving spoon or ladle. Serving utensils will not be provided.
Judging will begin at 12:30 PM. The winner of the contest will be determined by the highest total score from the scorecards.
In the event of a tie or dispute, Chili Cook-Off organizers will settle.
All leftover chili, crockpots, and utensils must be cleared no later than 2 PM.