Dukes Chili Cook-Off

The following rules are to be adhered to by all cook-off cooks, judges and/or assistants:
1. True chili is defined as any kind of meat or combination of meats cooked with chili
peppers, various other spices, and other ingredients. Beans are allowed. Make it taste like Chili!
2. The entry fee will be $100.00 per chili entered. Contestants may enter up to 2
batch of chili.
3. All chili must be cooked at the event.
4. Contestants are responsible for supplying all their own utensils and products
related to their chili submission and maintenance of its proper temperature for serving.
NO ELECTRICITY will be available. Spoons and cups for use in serving chili to the public will
be provided. Condiments will not be provided.
5. Each contestant must cook a minimum of eight (8) quarts of competition chili. A
portion of this chili will be submitted to the judges and the rest will be for public
consumption.
6. Each contestant will be assigned a “contestants’ number” by the scorekeeper and be
given a container in which their chili will be collected for official judging.
7. The decision of the judges is final. Judging will be based on score cards which are
numbered. 80% of the final tally will be from judges’ score cards. 20% will be from
scorecards from “people’s choice.”
8. Each contestant is responsible for policing and cleaning up the area at the end of the
day and removing all items from the area. There will not be an area for cleaning of
dishes. No items shall be allowed to remain after the close of the Cook-off.
9. NO OUTSIDE ALCOHOL BEVERAGES. If caught with outside alcohol your team will be
automatically disqualified with no refund.
JUDGING
In this competition the chili will be blind judged (no one knows the identity of the cook)
and scorecards will be based on the following six characteristics:
1. Texture: The texture of the meat shall not be tough or mushy
2. Flavor: The chili should have good flavoring and chili pepper taste (not too hot or too
mild)
3. Consistency: Chili should be a smooth combination of meat and gravy not too thin or
too thick
4. Spice and taste: Blending of the spices and how well they have permeated the meat
5. Aroma: This will be a personal preference of the judge
6. Color: The submitted chili should look appetizing
Each team shall provide a ticket drop box for People’s Choice voting.

Details: