***Official
Rules***
Col.
BJ Smith VFW Post 9892
Based
on International Chili Society Rules
1. Teams. : Individuals,
Organizations or Families
2.
Name: Each team and their Chili recipe should
have a name.
3.
Chili Team Captain: Must be an adult. Team Captains and crew will be
provided up to five (5) commemorative shirts.
4.
Equipment: VFW Post 9892/Bali-Hai will provide each
team with a booth,
table and work area. Teams are responsible for their own chili ingredients,
cooking utensils, stove and gas or grill/hibachi
and charcoal. While no
electrical appliances are allowed, pressure
cookers are permitted.
5.
Cooking
Time: Shall be from 8:30
A.M. to 12:30 P.M. Samples of Chili
MUST
be ready for judging as 12:30 P.M.
Approximately 12
Ounces
shall be presented for judging in a container to be
Provided. Teams must cook at least one gallon of
chili.
6.
Preparation: Chili
must be cooked on premises between 8:30 A.M. and
12:30 P.M. on day of Chili Cook-Off. Advance preparations: e.g.,
pre-soaking beans, chopping ingredients and
starting charcoal
are permitted.
7.
Judging:
Judging will be based on merit. Decisions of the judges will be
final.
NOTE: If it
is necessary to re-heat your chili, you will be instructed by
one of the Marshals.
8.
Clean
Up: Each
team shall be responsible for the cleaning up of it’s
Assigned area and return to original condition.
9.
Awards: Best
Chili and 1st & 2nd Runner-up plagues. Commander’s Award
(plaque) for combination of best booth
decoration and team attire. Ms. Chili
Pepper- Cash awards for Senorita Chili Pepper
and runner-up, as well as best
In
costume and best in swim suit.
10.Entry
Fee: There will be an entry
fee of 2500.00 pesos, which must be paid
no later than the teams captains meeting the day
prior to the Chili Cook-Off.
Note:
Offenders of these rules may be disqualified. Please observe
Rules.