| |
- Traditional Pepper Chili is defined as any kind of meat, or combination of meats, cooked with chili peppers, spices and other ingredients, with the exception of beans and pasta, which is strictly forbidden.
- Soup Chili is defined as any kind of meat, or combination of meats, cooked with spices and other ingredients, including beans, pasta, and fillers.
- Meat may be pre-cooked, but not pre-seasoned in any form. No other ingredients are to be chopped or added prior to commencement of the official cook-off (no pre-seasoned sausage).
- Regular commercial chili powder is permissible, but complete commercial chili mixes are not permitted. Thickeners such as corn meal, flour etc., are permissible.
- All cooking is to be done in a sanitary manner. Conditions are subject to inspection by the Chief Judge. In addition, failure to comply is subject to disqualification for that team.
- Each team will provide all ingredients, utensils, and accessories necessary to cook chili. This includes water for cooking, cook stoves, and fuel.
- Each head chef will be responsible for cooking no less than one (1) gallon of chili and turning in one (1) cup of chili for judging. Judging cups will be supplied.
- Cooking will take place at Cowboy’s Alamo City Harley-Davidson from 8:00 a.m. to 12:00 p.m. at which time samples will be gathered for judging.
- At no time should you leave cooking chili unattended (for safety and integrity reasons).
- Each contestant will be assigned a contestant number by the Chief scorekeeper and given a Styrofoam cup with lid. Each contestant is responsible for turning in his or her filled cup to the judging area by 12:00 p.m.
- Judges will grade each chili on a scale of 1 to 5 based on the following criteria: a) Color - Chili should look appetizing, reddish brown is generally accepted as good. b) Aroma - Chili should smell good. This also indicates what is in store when you taste it. c) Consistency - Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy. d) Taste - Taste, above all else, is the most important factor. The taste should consist of the combination of the meat, spices, etc. with no particular ingredient being dominate. e) Aftertaste - The aftertaste or bite is the heat created by the various types of spices and or peppers.
- Chili may be distributed to the public only after judging has commenced.
- The decisions of the Chief Judge are final.
- The People’s Choice Award is determined by the public. It is up to you to entice them to try your chili and cast their vote for you. The more chili you have the more votes you can get.
For more information or to sign up, email January or call her at 210.646.0499.
|
