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2013 Kenton Stafford Memorial Chili Cook-off
 By Anonymous — Tuesday, September 17th, 2013
The Rules and Regulations for cooks at the Stafford Memorial Chili Cook-off are as follows: • Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden. • No ingredient may be pre-cooked in any way prior to the commencement of the official cook-off. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRE-COOKED, in any manner. All other ingredients must be chopped or prepared during the preparation period. • You must be at least 18 years old. • The cooking period will be 3 hours with the cook time starting at 11am. Cooking during entire cooking period is at the sole discretion of the contestant. • A representative of the club shall conduct a contestant’s meeting, at which time final instructions are to be given and questions answered, no later than 1 hour prior to the official starting time of the cook-off. • Cooks are responsible for supplying all of their own cooking utensils, etc. and should be prepared to provide a fire extinguisher(bucket of water) and washing station (hand sanitizer), as they may be required by the club. The club will provide an outside area for each contestant to set their shade, stove and tables. • Cooks should post notices if any common food allergens are used, such as dairy, peanuts, nuts, eggs, fish, soy or wheat. • Each contestant must cook a minimum of two quarts of competition chili prepared in one pot which will be submitted for judging. • People's Choice Chili is at least 1 gallon in addition to a cash entry fee. People’s choice chili should contain beans, pasta, rice or other filler. People’s choice should be ready to serve no later than noon. • Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and given an official 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. • Camping is open to the cooks by reservation please let me know with your entry if you plan on spending Friday and/or Saturday night. Fees are $10 per night. Very limited electric sites available, no 30 amp available. • Club house will close one hour after the 50/50 prize is awarded. • New this year will be a trophy for booth decoration. • 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. Name_____________________________________ Address___________________________________ E-mail____________________________________ Phone____________________________________ Entry fee $30 if received by September 21, 2013. After September 21 your spot may be sold to another cook. For more info call me @805-794-9623 or e-mail bogieputz@yahoo.com Mail checks to: |
