Chili Cookoff Rules:
*Chili cannot be cooked on site. It needs to be cooked at home and brought ready to be served.
*Please prepare, cook, and serve the chili in a sanitary manner.
*Chili needs to be cooked from scratch – no cans of Hormel Chili, please.
*Teams should have samples ready at 3 pm.
*Teams will be set up outside (weather permitting) or in the cafeteria.
Judging: Chili will be judged at approximately 3:00 p.m.
Equipment:
A table (6 or 8 ft long) will be provided for each team.
Each team needs to secure its own:
*EZ-Up tent (if desired and outside)
*Heavy duty extension cord (of 50 ft),
*Nesco roaster, large crockpot or electric warmer (to keep chili warm),
*Serving utensils, and
*Any signage, decorations, and comfortable chairs
Teams will have access to electricity to keep their chili warm.
Teams can start setting up at 12:30 pm and serving will start at 3:00 pm.