Chili Cookoff Rules & Regulations - for people cooking chili

1) All chili "cookers," hereafter referred to as "contestants," must submit:
a) Entry Form and $50 registration fee or
b) Entry Form and proceeds of $150 from the sale of 15 raffle tickets plus stubs

2) Contestants are responsible for supplying their own heating elements, cooking utensils and ingredients. The Asheboro Chili Cookoff will provide an 8' x 10' space to work and cook. Acceptable heating elements are: gas or charcoal grills - propane heating and/or electric. However, contestants must provide their own source of electricity.

3) A contestants meeting will be held 1 hour prior to the starting time of the Cookoff. All final instructions will be given then and any last-minute questions will be answered.

4) Each contestant will be assigned a contestant number upon registration.

5) Contestants may begin cooking chili in their assigned space the morning of the event. Chili must be ready for sampling and judging by 1 p.m. Cookoff organizers recommend that contestants offer free samples of their chili to the public for the "popular vote."

6) Judges will vote for the chili they like best based upon: flavor, texture of the meat, consistency, blend of spices, color and aroma.

7) Ingredients may NOT be pre-cooked prior to the official start of the Cookoff. The only exceptions are canned or bottled tomatoes, tomato sauce, pepper sauce, peppers, beverages and mixing or grinding of spices. NO MEAT MAY BE PRE-COOKED. Meat may be treated, ground or pre-cut. All other ingredients must be chopped or prepared during the allowed time period.
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If you would like to bring a tent, tables or chairs, you may. Time will be available so that you may unload your equipment. This event will be held rain or shine.