Fifth Annual Big Chili Cook Off and Music Festival
September 9, 2007, Evergreen Lake House
Preparation Time: 7am - 11:30am
Judging and Tasting Time:
Noon - 3:30pm
Awards:
4:15pm
Chili Cooks! . . to fill out the Cook's entry form
click here)
Chili
Prizes:
-
1st, 2nd, and 3rd for Red and Green Chili
Cash and other prizes
-
The “People’s Choice"
Award
Cash and other prizes
-
The "Best Firehouse
Chili" Award
Cash and other prizes
-
The "Showmanship" Award
Cash and other prizes
Showmanship
Cash and other prizes for the “best theme” for your chili booth
1st, 2nd and 3rd
Chili Cook Rules
Rules are subject to change up until the Cook’s Meeting to be held at 9
a.m. on September 7, 2008 (event day). To fill out the Cook’s Entry Form
click here.
1. ENTRY FEES and PRIZES
Entry fee, on or before June 30th, is $25 per entry ($35 after June
30th) and includes 2 tickets to the event. Entry fee for TWO chilis is $35
on or before June 30th ($45 after June 30th) by the same team. Entry fees
for the Restaurant category are $35 for one entry (on or before June 30th)
or $45 for two chilis by the same restaurant after June 30th. Firefighters
may enter at no charge.
|
Fees: Chili Entered |
On or before June 30th |
After June 30th
|
|
One chili |
$25 |
$35 |
|
Two chilis (same team) |
$35 |
$45 |
|
Restaurant – one chili |
$35 |
$35 |
|
Restaurant – two chilis |
$45 |
$45 |
|
Firehouse – one chili |
n/c |
n/c |
|
Firehouse – two chilis |
n/c |
n/c |
All entries must be received by August 31, 2008
Ribbons, cash and other prizes will be awarded for 1st, 2nd and 3rd
places for Red AND Green Chilis, Peoples Choice Award, Showmanship, Best
Firehouse Chili (to be cooked by members of a participating fire department)
and Restaurant category. Entries may be eligible for more than one prize.
Cash prize amounts will be identified on the Big Chili website
(www.bigchili.org) by September 1st.
All visitors to the Seventh Annual Big Chili Cook-off will be provided a
ballot on which to vote for the Peoples Choice Award.
2. COOK-OFF SCHEDULE
7 a.m. – 11 a.m. Set-up – Chili cook teams
9 a.m. Cook’s Meeting – Welcome and Review of Rules
11 a.m. Open to Public
12 p.m SIRENS TO KICK-OFF CHILI SAMPLING
(please do not start serving before noon!)
Judging Cups due to Judge’s Table
12 p.m. – 3:30 p.m. People’s Choice and Showmanship Judging
5 p.m. – 5:30 p.m. Award Presentation
Festival closes following Award Presentation
3. SET-UP/TEAR-DOWN INFORMATION:
* NOTE: DUE TO LIMITED SITE ACCESS AND SAFETY CONSIDERATIONS, WE ASK
THAT YOU PLAN ON STAYING AT THE EVENT UNTIL AWARD PRESENTATION IS COMPLETED.
VEHICLES WILL NOT BE ALLOWED ACCESS TO THE SITE PRIOR TO 5:30 P.M.
a. All cooks must provide their own display booth and equipment. The
festival is outside, so suitable protection from sun, wind, and rain is
strongly suggested. (The wind can be unpredictable, so all display booths
should be properly weighted.)
b. All cooks are responsible for preparing their chili in accordance with
proper sanitation procedures. For additional information log on to the
Jefferson County Health Department website at: www.co.jefferson.co.us/health.
c. Advanced registration is required. Payment for booth space must be
received with your application no later than August 31, 2008. Cancellations
must be made in writing (or email). The Big Chili Cook-off will not be
canceled due to bad weather; therefore, no refunds will be made due to
inclement weather.
d. Booth Spaces are assigned on a first come, first serve basis.
Instructions and maps will be mailed no later than August 31, 2008. Spaces
will be assigned when your check and entry form are received.
e. Set-up will begin at 7:00 a.m. on Sunday, September 7, 2008. You will be
assigned a booth number and time for set-up. Due to limited access to the
site we ask that you arrive on time for set-up. If you are unable to make
your assigned time please contact event organizers to obtain a new time.
f. Each booth will be allowed to park ONE (1) vehicle in an assigned parking
lot on premises. Additional vehicles will need to be parked in the outlying
lots. No exceptions (parking is extremely limited). Vehicles parked on the
premises will NOT be allowed in/out during the course of the event.
Please direct questions to:
Leslie Caimi at: 303/525-6373 or chilicook@bigchili.org.
4. CHILI COOKING RULES
The Big Chili Cook-off is not sanctioned or sponsored by the Chili
Appreciation Society International (CASI) or any other chili cook-off
organization. We look forward to hosting a sanctioned event at some time but
not this year.
a. CHILI COOKING EQUIPMENT – Cooks are expected to provide their own
propane cook stoves, serving utensils, pots, fire extinguisher, etc. The
even is held in the parking lot of the Evergreen Lake House. Cooks shall
provide their own canopy or awning if desired (10’ x 10’ max please). One 8’
table, tasting cups, napkins and spoons will be provided by The Big Chili.
Each cook is expected to utilize safe and clean stoves and other equipment.
The cooking area must show itself to be a safe and clean working
environment.
b. CHILI COOKED ON SITE – All chili must be cooked on site the day of the
cook-off. All chili must be prepared in the open (no cooking in motorhomes,
enclosed tents, etc.)
c. RESTAURANTS – Restaurants may prepare their chili at their restaurant
location and transport to event site – this is due to the increased
quantities requested of the restaurant. Restaurant booths must be set up
according to the set-up schedule with chili being transported in via golf
cart shuttle vehicles.
d. PRECOOKING INGREDIENTS – Commercial chili powder is permissible, however
complete commercial chili mixes (“just add meat” mixes that contain
pre-measured spices) are NOT permitted. Individual ingredients may be
marinated, soaked, chopped, cut or precooked prior to the cook-off.
e. SANITATION – Cooks are to prepare and cook chili in as sanitary a manner
as possible. Please refer to the Jefferson County Health Department
guidelines for more information.
f. INSPECTION OF COOKING CONDITIONS – Cooking conditions are subject to
inspection by the head judge or his/her designee. (Failure to comply is
subject to disqualification).
g. COOKS MAY HAVE TO TASTE THEIR CHILI – At the discretion of the head judge
or his/her designee, chili cooks may be required to remove the lids from
their chili cups and taste their chili prior to turning in for judging. (If
a contestant refuses, his or her chili will be disqualified.)
h. ONE CHILI PER ENTRY – Each head cook is responsible for preparing one pot
of chili that he/she intends to be judged and turning in one judging cup
from that pot. No more than one judging sample may be taken from any one
pot. Cooks are asked to prepare 24 quarts (6 gallons) of chili for the
Cook-off. Restaurants are asked to prepare 48 quarts (12 gallons).
i. 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 a re unsigned when
presented. NOTE: Cooks must present their signed secret numbers to win.
j. PROTECT THE JUDGING CUP – Once judging cups have been issued, each head
cook is responsible for his/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.
k. FILLING CUPS – Cups will be filled ¾ full or to the level designated at
the cook’s meeting.
l. CHILI TURN-IN – Chili will be turned in at the place and time designated
at the cooks’ meeting or as otherwise designated by the head judge.
m. JUDGING RULES – A complete set of judging rules will be available to
Cooks on the day of the event and will be reviewed at the Cook’s Meeting. A
single score will be computed for each entry that takes into consideration
the five criteria for scoring chili:
 Aroma
Consistency
Color
Taste
Aftertaste
NOTE: HEAT is not a grading scale
factor!!!!
n. PENALTIES – Failure to comply with cook-off rules is subject to
disqualification of that entry. The decision of the official(s) is final. In
the case of disqualification, the official monitoring the cook-off must
immediately notify the head cook and give a reason for the disqualification.
SHOWMANSHIP RULES
SHOWMANSHIP JUDGING CRITERIA AND SCORING – A single score takes into
consideration five criteria for showmanship:
 Theme
 Action
Costume
Audience appeal
 Booth set-up
Showmanship must be in good taste. Lewd or obscene themes are
prohibited! Alcoholic beverages may not be distributed to the public as part
of the Showmanship without prior approval of The Big Chili Inc.
Rules are
subject to change up until the Cook’s Meeting to be held at 9:00 am on the
day of the event. (To fill out the online Cook's entry
form
click here)
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