Traditional Red Chili Characteristics
There are a few general attributes or characteristics of chili that each chili judge will be evaluating.
TASTE
Taste, above all else is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
CONSISTENCY
Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy.
AROMA
Chili should smell good. This also indicates what is in store when you taste it.
COLOR
Chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green.
BITE
Bite or after taste is the heat created by the various type of chili peppers and chili spices.
Official Rules
Normally, chili cookoffs require that chili be cooked during the cookoff. These rules have been adapted to allow chili to be prepared in advance, and also eliminate some of the restrictions of competing in a sanctioned cookoff.
1. Traditional Chili is defined as any kind of meat or combination of meats, cooked with chili peppers, various spices and other ingredients. Beans, which are normally excluded, may be used in this competition. Other fillers such as pasta or rice are not allowed. You can make vegetarian chili if you wish.
2. Cincinnati style “chili” is really Greek spaghetti sauce. There is no chili (and arguably no meat) so entering Cincinnati “chili” in any cookoff is strongly discouraged.
3. You are free to serve your chili to spectators with any condiments you like, however the sample submitted to the judges MUST NOT contain anything extra (including cheese, sour cream, or anything that is not an integral part of the chili.) The Church will supply cheese, sour cream, and oyster crackers. If you want to bring any other side items feel free, but remember to not put it in your chili before it is given to the judges.
4. All chili should be prepared at home and brought in Sunday morning. You should find some way to keep it warm throughout the afternoon. Outlets will be available to plug in crock pots on a first come first serve basis up to the design limits of the building’s electrical service.
5. Contestants are responsible for labeling their chili with the supplied form filled out.
6. Contestants are also responsible for supplying all of their own cooking and serving utensils, etc. The sponsors of the cookoff will provide an area for each contestant.
7. Each contestant must cook a minimum of two quarts of competition chili prepared in one pot, which will be submitted for judging. A full 16 oz. cup must be provided for judging.
8. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and be given an official 16 oz. judging cup. Each contestant should verify that the number on the bottom of their cup is the same as their assigned contestant number. Each contestant is responsible to deliver their cup, which must be filled to the bottom of the cup’s rim, to the judging area at the official time for judging.
9. Set up will commence immediately after church on Sunday, February 26th. Samples must be submitted for judging before 1:00 p.m. when judging will begin. Winners will be announced as soon as possible once judging is completed.
10. Judges will be told they should vote for the chili they like best based on the following major considerations: good flavor, consistency, blend of spices, aroma, and color.
11. The decisions of the Chief Judge shall be final.
Please fill out entry form and return it to Cliff Garstka Jr. or Donna Johnson today! You can email entries to dmjohnson00@fuse.net. For more information call Cliff at 382-2967.
You can download an entry form here:
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