Chili Cook-Off Rules
The Chili Cookoff is part of the Friday Night Lights Downtown Block Party with a tailgate theme. We encourage each team to show their home team colors, decorate their booth and dress in team shirts. The cookoff teams will be set up on Main Street
Entry Fees- Contestants may enter as an individual or team, and the cost is $50.00. Multiple entries may be submitted by a team for $50.00 per entry.
1st Place $500
2nd Place $250
3rd Place $150
For the purposes of this event, chili is defined as any kind of meat, or combination of meats, cooked with chili peppers, various other spices, and other ingredients except for fillers such as pasta, or rice, which are strictly forbidden. Beans are allowed. No canned or bought chili is allowed. Chili must be made from scratch and must be cooked on site. All ingredients can be prepped at home (chop veggies) and assembled on site but NO precooking or pre-seasoning. Cooking may begin after the cooks meeting.
A prepared three-gallon minimum is required for each entry. You do not want to run out for the People’s Choice Award. The public attendees will cast votes for their favorite chili by depositing “vote tickets” in a container provided to each team at the registration table. A ticket can be purchased at the “Busted Oak Tent” for $1.00 each.
Each team is responsible for completely policing and cleaning up their area at the end of the night and removing all items from the area. No items shall be allowed to remain after the close of the event. Any items remaining after the event will be discarded.
Electricity will be provided for lights/fans. Standard 110V plugs only. No heavy duty equipment to be run to prevent outages.
Pre-registration is required, registration closes September 22nd at 4 PM.
No teams or entries will be accepted after the deadline.
Each team must check in at the registration table the day of the event.
Registration- 4 PM
2 oz. public sampling cups provided at registration.
Cooks Meeting- 4:30 PM
Cups for your entries will be provided to you during the cook’s meeting.
Judge’s Choice Turn In- 6:30 PM
One Cook-Off team member will turn in chili to the judges in the 5 Styrofoam and 1 presentation bowls.
Public Sampling- 6:30 PM - 8:30 PM
When serving chili to the public, NO cash may be accepted. Only “tickets” that have been purchased at the tent.
A special panel of judges will select winners based on the following criteria: