Allen Chili Cook-Off

Rules and Regulations

RULES AND REGULATIONS (CLICK HERE TO DOWNLOAD PDF)

DETAILED RULES COMING IN SEPTEMBER. WILL ALSO BE MAILED TO PARTICIPANTS.

Your Entry Fee Includes:

  • 10x10 booth space. NOTE: tent, tables and chairs are the team’s responsibility - Available for rent for $75.
  • One contestant t-shirt (more are available for purchase before and during the Chili Cook-Off).
  • Spoons, napkins and tasting cups for public use.
  • Four free admission wristbands.

About the Chili Cook-Off

The Chili Cook-Off takes place at The Village at Allen, in the parking lot outside of Dodie’s Place Sports Grill. Every team will be given a 10x10 competition space. We encourage teams to compete for “Best Decorated Booth” by picking a theme and decorating your crew and booth accordingly. Decorating will also help your team win the “People’s Choice” Award.

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 exception of items such as beans or spaghetti, which are STRICTLY FORBIDDEN.

All chili must be cooked from scratch on site the day of the cook-off. All chili must be prepared in the open (no cooking in motorhomes, etc.).

  • CHILI COOKED FROM SCRATCH - “Scratch” is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes (“just add meat” mixes that contain pre-measured spices) are NOT permitted.
  • NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.
  • SANITATION - Cooks are to prepare and cook chili in as sanitary a manner as possible.
    • INSPECTION OF COOKING CONDITIONS - Cooking conditions are subject to inspection by the head judge or his/her designee and referee. (Failure to comply is subject to disqualification.)
    • COOKS MAY HAVE TO TASTE THEIR CHILI - At the discretion of the head judge or referee, chili cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging. (If a contestant refuses, he/she will be disqualified.)

Contestants are responsible for providing the tent, tables and chairs (see below for rental information)

  • If you are unable to supply your own tents and tables (req), we recommend you make a rental reservation early.
  • If you order a tent package, it will be delivered and assembled prior to your team’s arrival.

Entry Fee includes free admission for 4 team members.

  • Please include member names on application. These 4 team members need to arrive before 11:45 to receive free wristbands.

At a designated time, a sample of your team’s chili will be presented to the judges.

Set-up starts at 9:00 am and must be completed by 11:00 am on October 24th. The judging competition starts at 1:00, though the public tasting is from noon until 6:00. Awards will be presented starting at 3:30 pm.

Awards will be for grand prize, winner of each category, best decorated booth, and “People’s Choice”.

A complete information package will be sent to you in September outlining rules, hints and starting times. Call 972-618-3951 with any questions now.

Please make your check payable to “Rotary Club of Allen 2009 Chili Cook-Off” and mail with your application to arrive no later than Friday, October 9, 2009.

1st Annual Chili Cook-Off Saturday, October 24, 2009 - Rain or Shine. If for any reason it cannot proceed (I.E. act of God/very inclement weather, etc) an appropriate credit will be given to all team entries for the subsequent chili cook-off.