1.
INGREDIENTS - You wanna da beans you usa
da beans. No beans no problem. Make your chili out of
whatever you choose. There are only two restrictions.
a.
Ingredient
Size - We want everyone to enjoy the
full taste of your chili. Since serving sizes will be small (appx. 1 to 1 ½ tablespoons) we require. ingredients to be no
larger than 3/8 of and inch.
b.
Chili Made
From Scratch – Commercial chili powder is permissible, but complete chili mixes
(“just add meat” mixes that contain pre-measured spices are NOT permitted.
We
suggest that if you like your chili very hot to hold back on the heat a bit so
the judges don’t fry their palates. That could leave a bad taste in their
mouths and a black mark against your chili. You will be at the mercy of our
crack team of impartial judges so put some thought into it.
2.
QUANTITY - We encourage
you to cook as much chili as you like, but you are REQUIRED TO
have enough prepared to fill one 4 QUART crockpot for chili tasting and a
twelve OUNCE cup for judging.
3.
COOKING AND COOKERS - Participants must furnish all ingredients, and
should have their chili fully cooked prior to the event. Chili should be
brought in a large (4qt or bigger preferably) crock pot or in a large pot on a
hot plate. All crock pots and hot plates must be kept on low so we do not
overload the breakers at the American Legion.
4.
SANITATION - Cooks are to prepare and cook chili in as sanitary a
manner as possible.
5.
COOKS WILL HAVE
TO TASTE THEIR CHILI - Chili cooks
will be required to taste their chili before serving it for tasting or for
judging. (If a contestant refuses, his or her chili will be disqualified.
6.
COOKS MUST SIGN
NUMBER SLIPS - Chili cooks must sign
their secret number slips in ink with their first and last names at the time
cups are issued. Winners will not be eligible if their secret numbers are
unsigned when presented. NOTE: Cooks must present their signed secret numbers
to win.
7.
PROTECT THE JUDGING CUP - Once judging
cups have been issued, each head cook is responsible for his or her judging
cup. Cooks must not remove or tamper with the numbers on the outside of the
cups. Any marked or altered cup must be replaced prior to turn-in or it will be
disqualified.
8.
CHILI TURN-IN - Chili will be collected and turned in at the judging
tables at 3:00 PM or as otherwise designated by the head judge.
9.
SERVING AREA – FRAMED AWARDS FOR
BEST PRESENTATION!!! If you like decorate your area (appx.
4’x2’) It’s fun and you could win an award if you’re
good. Also feel free to set out a bowl of crackers or tortillas and Salsa for
the tasters. It could sway their vote in the People’s Choice category.
10.
SETUP/CLEANUP - You must set up your booth prior to 2:00 PM when the
tasting begins. Setup will start at 12:30 PM. You must be present to serve
chili to tasters between 2:00 and 4:30 PM, during judging, and to remove all
equipment immediately following the event.
---------------------------------------------CUT ON DOTTED LINE------------------------------------------
ADDRESS: ___________________________________________________________
PHONE: ___________________________________________________________
EMAIL: _____________________________________________________
Or Phone: 680-8988 Or email: loungelizzards@cox.net