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Fall Fest Friday Chili Cook-Off Registration



  1. ENTRY FEE ~ $50.00 ~ One entry per contestant, one entry per team.
  2. Limited to the first 20 teams that register.
  3. CONTESTANTS MUST HAVE A CURRENT FOOD HANDLERS CARD, A Stem Thermometer and a container of bleach water at their booth.
  4. CHILI COOKED ON SITE - All chili must be cooked from scratch on-site, the day of the cook-off. All chili must be prepared in the open. Meat may be cut up prior to start of the contest. Electricity is not available for contestants. Contestants are encouraged to have their own fire extinguishers for safety reasons.
  5. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat, which may be cut up prior to the contest. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain pre-measured spices) are NOT permitted.
  6. TEMPERATURE - Chili must be kept at a minimum of 140 degrees and covered with a lid when not serving.
  7. CHILI COOKER SITES - The head judge has final say over space assignments. If you are bringing an RV, please say so ahead of time. All cookers are responsible for their own tables, shades and propane cookers. No cooking in RVs, closed tents, etc. and wood fires are not allowed.
  8. SANITATION - Cooks are to prepare and cook chili in as sanitary a manner as possible. INSPECTION OF COOKING CONDITIONS - Cooking conditions are subject to inspection by the head judge or his/her designee.
  9. COOKS MAY HAVE TO TASTE THEIR CHILI - At the discretion of the head judge, chili cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging
  10. ONE CHILI PER COOK - Each head cook is REQUIRED to prepare a minimum of three gallons of chili that he or she intends to be judged and turning in one judging cup from that pot. Cooks are encouraged to have more than the three gallons to better their chance of winning. No more than one judging sample can be taken from anyone pot.
  11. PROTECT THE JUDGING CUP - Once judging cups have been issued, each head cook is responsible for his or her judging cup. Cooks must not remove or tamper with the numbers on the outside of the cups. Any marked or altered cup must be replaced prior to turn-in or it will be disqualified.
  12. JUDGES’ FILLING CUPS - Cups will be filled 3/4 full.
  13. CHILI TURN-IN - Chili will be turned in at the place and time designated at the cooks' meeting or as otherwise designated by the head judge.
  14. JUDGING CRITERIA AND SCORING - A single score takes into consideration the five criteria for scoring chili: Aroma, Consistency, Red Color, Taste and After Taste.
  15. DECORATIONS - Contestants are encouraged, not required, to name their chili and decorate their cooking area to reflect that name.
Registration Form
By applying for space, we hereby agree that we do so at our own risk and agree that any loss or damage incurred from any causes to the property or persons which are entered will be our responsibility and therefore no claim will be made against St. Cecilia. We further indemnify and hold harmless the above for any personal injury or property damage arising from any accident occasioned by an employee or volunteer of applicant.

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