Faculty/Staff Chili Cook-off

All recipes containing meat must identify and indicate what type. Wild game is allowed, but you must clearly indicate the ingredient and the meat must have been commercially processed. All ingredients must be presented in typed and printed form, so tasters can avoid any chili that might cause an allergic reaction.

Other than these rules, there are no rules as to ingredients or preparation.

All chili will be judged on the following criteria:

1. Aroma
2. Consistency
3. Color appropriate to category
4. Taste
5. After Taste

All entries must be pre-cooked. There will be no preparation area available.

Contestants must be University employees (faculty/staff) at the time of the University competition to be eligible to compete. The employee must cook and prepare the chili presented in the competition. “Store bought” or “commercial” chilies are not eligible to be entered into the competition. Students will not be allowed to participate in the University Chili Cook-Off since it is a faculty/staff event.

Contestants are responsible for supplying all of their own cooking utensils and cooking pot. The sponsors of the cook-off will provide an area with electrical outlets for each contestant. Bowls, spoons, napkins, and tasting cups will be provided by the event sponsor. Some condiments will also be provided.

Each contestant must cook a minimum of two quarts of competition chili prepared in one pot, which will be submitted for judging. Judges will judge chili without condiments (cheese, crackers, etc).

All costs for ingredients, preparation, transporting and serving are the responsibility of the entrant.