Chili Cook-off Entry Form and Rules - Byrncliff Resort & Conference ...

Cardboard Olympics Chili Cook Off - Feb. 17, 2013Benefit the Varysburg Fire Department and Rescue SquadChili Name: _________________________________________________________________________Head Chef: __________________________________________________________________________Address: ____________________________________________________________________________Phone: ______________________________________Email: _________________________________Other Team Members (only 2 allowed):________________________________________________1) Chili is defined as any kind of meat or combo of meat cooked with spices and otheringredients except for pasta.2) Chili must be pre cooked and home made from scratch. Contestants must bring aminimum of one (1) gallon of chili. Two (2) typed copies of the recipe with a list of all ofthe ingredients must be provided at the time the chili is submitted for judging. Onecopy will be given to the judges and the other copy for the public viewing if requested.3) Contestants must have a crock pot to keep their chili at the required 160 degrees.Extension cords and tables will be provided. Serving utensils must be provided bycontestant.4) The entry fee is $5.00 per chili. Contestants may enter more that one chili. The $5.00entry fee will be donated to the Varysburg Fire Department and Rescue Squad.5) Contestants will be assigned a contestant number for each chili entry. Each chili entrywill be given a numbered sample container. That container will be numbered with thesame contestant entry number.6) Contestants must be entered by 1:00 PM and the judging will take place at 1:30 PM.Prizes will be awarded at 3:30 PM.7) Judges will vote for the chili they like the best based on the following majorconsiderations: A) Color - Chili should look appetizing; reddish brown is generallyaccepted as good. B) Aroma – Chili should smell good. This also indicates what is instore when it is tasted. C) Consistency - Chili must have a good ratio between sauceand meat. It should not be dry, watery, grainy, lumpy, or greasy. D) Taste – Tasteabove all else is the most important factor. Taste should consist of the combination ofthe meat, spices, etc. with no particular ingredient being dominated. E) Aftertaste –The aftertaste or bite is the heat created by the various types of spices and orpeppers. Each chili will be blind tasted by the judges. The “Best Chili” award will bedecided on the panel of judges and their decision will be final.8) Chili will be distributed to the public. The public must pay $5.00 to receive a ballet andto sample as many chili’s as they desire. After they have sampled as many as theydesire, they may use their one (1) ballot to vote for their favorite. A ballot box will beprovided to every entry to put on their chili table. Dish and spoon for the publicstasting will be provided by the committee. The $5.00 tasting fee will be donated to theVarysburg Fire Department and Rescue Squad.9) Peoples Choice Award is determined by the public based on the number of votesreceived in their ballot box.By participating, entrants agree to these official rules and the decisions of ByrncliffResort and Conference Center and the Chili Cook Off. Byrncliff Resort and ConferenceCenter and the Chili Cook Off committee reserves the right to make additional rules andregulations as the situation warrants. Rules are subject to change without notice.

PRIZES:People’s Choice award:1 st Place2 nd Place