Great Arizona Outback Chili Cookoff
February 16, 2008
CHILI & SALSA CONTEST RULES
CHILI COOK OFF RULES
1. Entry Fee ~ $40.00
2. One entry per contestant, one entry per team.
3. See brochure for prize amounts.
4. A MANDATORY cooks meeting will be held at 8:45 AM. All head cooks must attend.
5. CHILI COOKED ON SITE - 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.)
6. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are NOT permitted.
7. CHILI COOKER SITES - The head judge has final say over space assignments. If you are bringing an RV, please say so ahead of time. All cookers are responsible for their own tables, shades and propane cookers (wood fires are not allowed).
8. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are NOT permitted.
9. 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.
10. COOKS MAY HAVE TO TASTE THEIR CHILI - At the discretion of the head judge, chili cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging.
11. ONE CHILI PER COOK - Each head cook is responsible for preparing a minimum of one gallon of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.
12. 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.
13. FILLING CUPS - Cups will be filled 3/4 full or to the level designated at the cooks' meeting.
14. 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.
15. JUDGING CRITERIA AND SCORING - A single score takes into consideration the five criteria for scoring chili: Aroma, Consistency, Red Color, Taste and After Taste.
16. Contestants cannot be vendors, no selling of any items. No dogs allowed in the event area.
SALSA COOK OFF RULES
1. Entry Fee ~ $30.00
2. One entry per contestant, one entry per team.
3. See brochure for prize amounts.
4. Each contestant must make a minimum of TWO quarts of salsa for tasting and judging.
5. All salsa will be prepared onsite. Preparations may begin any time after 9:00 AM. Get there early to set up your space. Judging will be at NOON. Tasting for the public will follow the judging, so it might be nice to throw out some chips and let the people taste your creation.
6. Please check ahead if you plan to bring an RV, so that we can make plans to accommodate you. With increasing numbers of chili cookers and more development at the Airpark, space is becoming limited.
7. Please provide your own tables, shade, ingredients and signs.
8. A prize will be awarded for "Best Booth &/or Showmanship". Decorate your booth - have fun!!
9. Stealing recipes, sabotaging your friends, razing and having a great time are the major rules of the day!!!
10. Contestants CANNOT be vendors, no selling of any items. No Dogs allowed in event area.
Call McMullen Valley Chamber with questions ~ 928-859-3846 - Fax 928-859-4399