Chili Cook Off Rules
1. CHILI MUST BE 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.
2. CHILI MUST BE COOKED FROM SCRATCH – “Scratch” is defined as starting with raw meat.
NO MARINATING is allowed. Commercial chili powder is permissible, but complete commercial chili
mixes (“just add meat” mixes that contain pre-measured spices) are NOT permitted.
3 NO FILLERS IN COMPETITION CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.
4 THROW-DOWN CHILI – ALL CHILI COOKS MUST PROVIDE AT LEAST 1 GALLON OF THROW-DOWN FOR SAMPLING BY THE PUBLIC. THROW- DOWN CHILI MUST HAVE A FILLER SUCH AS BEANS OR PASTA. AND CANNOT BE COMPETITION CHILI BEING TURNED IN FOR JUDGING. YOU MAY PROVIDE MORE THAN 1 GALLON IF YOU WANT TO.
5 SANITATION – Cooks are to prepare and cook chili in as sanitary a manner as possible.
6 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.)
7 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. (If a contestant refuses, his or her chili will be disqualified.)
8 ONE CHILI PER COOK – Each head cook is responsible for preparing one pot 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.
FAILURE TO COMPLY WITH CASI RULES WILL RESULT IN DISQUALIFICATION OF AN INDIVIDUAL COOK (TEAM) FOR THE COOK-OFF.
THIS IS A CASI SANCTIONED EVENT CASI RULES WILL APPLY!
There will be a chili cook’s meeting on the both days of the cook-off. Friday’s cook’s meeting will be at 4:00 PM and judging begins at 8:30 PM. Saturday’s cook’s meeting will be at 9:00 AM with cooking starting at 10:00 AM and judging starts at 2:00PM.
For more information on the Hot Heads Chili Cook-off please contact Horace Ketchens at 318-368-8935
Thanks for entering and have fun!
Horace
HOT HEADS CHILI COOKOFF
Ruston, La.
January 18, 19, 2008
Basic Chili Cookoff Rules; A complete set of rules will be send to each registered cook. There will also be a set at the registration table. CASI Rules may be downloaded from the Home Page or Below.
1. Chili must be prepared from scratch on site the day of the cookoff. All chili must be prepared in the open.
2. No fillers in Competition Chili such as beans, macaroni, rice, hominy or other similar ingredients are permitted.
3. One chili per cook. No more than one judging sample can be taken from any one pot.
4. Cooks may have to taste their own chili. Failure to do so if requested the chili will be disqualified.
5. All chili cooks are asked to have at least ONE gallon of "ThrowDown" Chili for the public to sample for peoples choice awards. ALL Chili Cooks are entered.
6. Entry fee is due and payable at registration on day of cookoff, Friday's fees due Friday
and Saturday's due Saturday morning. Please pre-register by December 21st, 2007.
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HOT HEADS CHILI COOKOFF AWARDS:
1ST PLACE CASI: Paid Travel Expenses to 2008 TERLINGUA INTERNATIONAL
CHILI CHAMPIONSHIP!
2nd – 10th place: Awards / Trophies NOW ACCEPTING VISA & MASTER CARD
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ENTRY FORM: Return to: HOT HEADS CHILI P.O. Box 675 Farmerville, La. 71241
Entries accepted including the day of the event.
Name___________________________________________________________________
Address__________________________________________City________ST_________
Email____________________________________________Phone__________________
Chili Team Name: _________________________________________________________
Entry Fee: FRIDAY "OPEN" Chili _____$20.00
SATURDAY "TEXAS RED" Chili _____$20.00
BOTH DAYS PRE-PAID ONLY _____$35.00 ( $5.00 Discount)
To help us plan for a great time for all entrants and visitors, please submit your entry
form as soon as possible. Your entry fee is not due until the day of the chili cookoff.
There is 41 RV Spaces available at the Lincoln Expo Center. They are $25.00 each PER DAY.
You MUST Pre-register and Reserve your RV Space by calling Horace @ 318-368-8935
or email me with your information ASAP. This is to reserve your space ONLY!
DOWNLOADABLE FORM BELOW or on HOME PAGE!