Chili/e Cook Off Rules
Team entry fee includes one chili/e submission and one booth space. The team registration fee is due upon receipt of the team application. A team may consist of 2-6 members per team, and teams must provide their own tent, not to exceed 10’x10’.
The deadline for team entries is Friday, April 26, 2019.
The cook-off will take place on the Quad at Sandia Prep School, 532 Osuna Road NE, Albuquerque, NM on Sunday, May 5, 2019 from 2pm to 5pm. There is no rain date, but we will make accommodations in the event of inclement weather. Please dress appropriately for the weather. Teams should plan on arriving between 1 to 1:15pm to check-in, set up, and decorate their tables.
Upon arrival, teams may drive up to the check-in area to drop off their chili/e, supplies, etc. and receive instructions on their table location, but team parking (with the exception of VIP) is located in the parking lot.
Chili/e teams may enter only one batch of chili/e into the competition. Chili/e may include filler items such as beans, noodles, rice, or tortillas. There are no limitations on ingredients that may be used.
There will be first, second, and third place prizes for best chili/e. Additional prizes/awards will be given for Most Creative Team Name and Best Table Theme/Decorations. Chili/e team names and chili/e dish names should be made visible to the public, and be in good taste for this family-friendly event.
All ingredients must be pre-cooked prior to the event. Chili/e must be "ready to eat" upon arrival at Sandia Prep. Additional spices may be added to the chili before or after the competition begins.
There will be limited access to electricity at Sandia Prep. Teams are suggested to bring crock pots, Coleman stoves, or similar devices necessary to keep the chili/e warm. Please limit your cooking fuel to the small canisters that fit in Coleman Stoves or tabletop cassette burners. We will provide a generator to plug in crock pots, but we are asking all teams to please bring a 10-15 ft extension cord.
Contestants are responsible for supplying their own utensils and products (including serving spoons/ ladles, paper towels, hand sanitizers, etc.) relating to their chili/e submission and maintenance of its proper temperature for serving.
We will provide and assign each team with two 6’ tables and two chairs. Tasting spoons and cups for the general public will be provided by the event committee. Crackers or chips will also be provided for tastings. Outside alcoholic beverages are prohibited.
Each team must cook a minimum of five quarts of competition chili/e, but are more than welcome to make more. Teams must submit one pint for judging. All additional chili/e (other than that which is submitted) will be for public consumption.
Each team will be assigned a "team number" and be given a container in which their chili(e) will be collected at the time of the official judging. Each team should verify that the number on the bottom of their container is the same as the team number assigned to them.
The decision of the judges is final. Judging will be based on scorecards that are numbered. In this competition, the chili/e will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following five characteristics: Aroma, Color, Flavor, Texture, and Aftertaste.
Each contestant is responsible for policing and cleaning up the area at the end of the day and removing all items from the area. No items shall be allowed to remain after the close of the event.
Submit your Team Name along with the names and emails of all team members to Sara Mannal at firstname.lastname@example.org no later than Friday, April 26, 2019.