Tri County Chili Cook-off

Official Rules

Chili Team Responsibilities:

  1. All ingredients for the recipe (water, seasonings, vegetables, etc.).
  2. All utensils and cookware needed (cook pots, cutting board, knives, cooking spoons, wash water, cooler, towels, pot holders, can openers, matches, etc.)
  3. Source of cooking heat and fuel. There will be no electricity, so teams will need to provide cookers, gas, propane, etc.
  4. A container to dispose of excess grease (unless the grease is one of the ingredients).
  5. If shade is desired for cooking, teams will need to bring a canopy or tent fly.
  6. Any additional chairs, tables, or aprons needed by team members.
  7. Teams may serve condiments with chili to the public.

Chili cook-off officials will be monitoring preparations and procedures throughout the morning. Cheating will not be tolerated.

The Rules for Red Chili:

"Red Chili" is defined as any chili cooked with red chili peppers. Only red chili will be eligible for competition.

  1. All chili must be cooked on-site, from "scratch", in the open, on the day of the cook-off. "Scratch” is defined as starting with raw meat. Commercial chili mixes, such as Williams, are NOT PERMITTED. Teams may use chili powder, but not a ready-made mix.
  2. No ingredient may be pre-cooked in any way prior to the commencement of the official cook- off. The only exceptions are canned or bottled tomatoes, tomato sauce, dried peppers, pepper sauce, beans, broth, and grinding and/or mixing of spices. ANY ADDED MEAT MAY NOT BE PRE-COOKED. All other ingredients must be chopped or prepared during the preparation period.
  3. Serving the public will be done from each chili camp. Feel free to bring your own canopy, tent fly, or other shade to use outside.
  4. There are no restrictions on types of filler ingredients such as beans, pasta, rice, hominy, flour, corn, eggs, pecans, etc. If you think it will make your chili better, throw it in!
  5. Each team must prepare a minimum of 2-3 gallons of chili. After submitting judged samples, teams will serve the remaining chili to the public.
  6. Chili for judging may be submitted only in the cup provided by the cook-off officials. Only chili may be submitted in the judging cups. Do not submit extra items or condiments (onions, cheese, jalapenos, crackers) on top of the chili or in separate containers. They will be discarded.
    Disqualifying Infractions:
    • Bringing your chili already made to the cook-off
    • Using a commercial chili mix
    • Marking or damaging judging cups in any way
    • Failure to submit chili sample when chili official arrives to collect it
  7. Chili will be blind-judged on the following criteria:
    • Aroma and Color– appetizing, tantalizing smell with an appealing red chili coloring, not green or yellow
    • Consistency – should be a smooth combination of meat, sauce, and vegetables without being greasy, watery, lumpy, or grainy
    • Taste – a pleasant boldness, thoughtful spice usage, enjoyable heat level, and overall heartiness will be considered superior. The taste should be the combination of the meat, peppers, spices, etc., with no particular ingredient being dominant, but rather a blend of the flavors.
    • Aftertaste or Bite – Bite is the heat created by the various types of chili peppers and chili spices. A warm, lingering, un-bitter, chili taste should remain on the palate after swallowing.
  8. Teams must clean up their cooking area after the cook-off. Spaces must be returned to the condition they were found in.

Any corrections contest day will take precedent over published rules and forms.

How To Enter

Show up! No prior notice is required. Upon arrival, you will be asked to provide proof you reside in Caddo, Custer, or Washita counties, and also to remit the $10 entry fee. Once both criteria are satisfied, you will be assigned a cooking area, and will be added to the official roster of judged entries.