FOR CASI CHILI COOK-OFF, excerpt copy/pasted from CASI Cook-Off Guidelines
GUIDELINES FOR COOKING COMPETITION CHILI
Welcome to the fun of cooking competition chili! These guidelines are designed to provide helpful hints as you enter the
world of competitive chili cooking.
WHAT TO BRING
- Cooking stove and fuel – “Coleman-type” propane or white gas.
- Cooking pot, cutting board, knife, water, cooler (for meat and liquid refreshments), paper towels, spoons, can
opener, and matches. - Meat (hand cut or chili grind), spices, and other ingredients for chili.
- Table and chairs – for cooking and sitting. You generally will have a 10′ x 10′ cooking and show space.
- If competing in showmanship, bring props, costume(s) and other gear.
JUDGING CRITERIA
Competition chili is blind judged on the following five criteria: - AROMA – Chili should smell appetizing.
- RED COLOR – Chili should look appetizing.
- CONSISTENCY – Chili should be a smooth combination of meat and gravy.
- TASTE – Chili should taste good.
- AFTERTASTE – Chili should leave a pleasant taste after swallowing.
BASIC CHILI COOKING RULES - Only one judging cup per chili pot can be turned in for judging.
- CHILI MUST:
a. Be cooked on site the day of the cookoff.
b. Be prepared from scratch (no commercial chili mixes).
c. Contain no fillers (beans, macaroni, rice, hominy, etc.)
d. Be prepared in as sanitary a manner as possible.
1) You must be willing to taste your own chili.
2) Cooking conditions are subject to inspection.
e. Be prepared in the open (no motorhomes, closed tents, etc.). - Cooks must sign removable part of the ticket in ink when they receive their judging cups and must not tamper
with or mark the judging cups they receive. The head cook is responsible for safeguarding the judging cup and
matching ticket. (A matching signed ticket must be presented to claim a winning chili.) - Each head cook must bring his/her judging cup (¾” from the top of the cup, or filled to designated level) to a designated place at a set judging time.
NOTE: Contestants who fail to comply with these rules will be disqualified from the competition for that cookoff.
X. GUIDELINES FOR SHOWMANSHIP
Welcome to the world of chili and the fun of showmanship competition! These guidelines are designed to provide helpful hints as you compete in show.
WHAT TO BRING - Basic equipment for chili cooking. At least one member of each showmanship team must enter the chili cookoff competition.
- Sign(s) identifying your chili team name.
- Chili booth, decorations, props, costumes, battery-powered amplifier, musical instruments, giveaways, and any other equipment to be used in show.
Showmanship like chili must be in good taste and is judged on the following five criteria: - THEME – The show subject, topic, or context should be original.
- COSTUME – Show costumes should promote the show theme.
- BOOTH SET-UP – The show booth should promote the show theme.
- ACTION – Show should be action-oriented.
- AUDIENCE APPEAL – Show should be entertaining to the audience.
BASIC SHOWMANSHIP RULES
There will be no outside activity or entertainment that interferes with showmanship during the two-hour (minimum)
show period.
Showmanship teams: - Must enter the chili cookoff competition.
- Must enter all cookoffs in any one chili year under the same name and address to receive all showmanship points.
- Must be limited so as not to interfere with other contestants.
- Cannot use nudity and lewdness in their shows.
- Cannot use firearms, explosives, or pyrotechnics in their shows.
- May use battery powered amplification with limited volume so as not to interfere with other contestants.
- Will be judged both at their cook sites and while traveling around the cookoff, if applicable, during the judging
period. - Must display “rodeo style” number in highly visible locations.
NOTE: Contestants who fail to comply with these rules will be disqualified from the competition for that cookoff.