Rules and Regulations 2013
CREATE Brookville's First Annual Chili Cook Off & Showmanship Competition
Contestant Entry Fee: $20 (2 free admission tickets will be provided for each contestant)
Prizes and bragging rights awarded for 1st, 2nd, 3rd, Showmanship, and People’s Choice
General Guidelines:
Chili Cooking: 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. All cooking must be done with propane or camp stove, not electric burners.
ONE CHILI PER COOK: Each head cook is responsible for preparing one (1) pot of chili that he or she intends to be judged and turning in one (1) judging cup from that pot. No more than one (1) judging sample can be taken from any pot.
Showmanship:
Schedule of Events:
8:00 AM Open Cooks' Registration/Set up
9:00 AM Ticket Sales Begin
9:30 AM Head Cooks' Meeting. Explanation of cooking and health rules, judging criteria, schedule of events (especially turn-in time), other relevant information, and handing out of "goodie bags". Judging cups will be distributed and head cooks will sign for their tickets at this time.
Immediately after Head Cooks' Meeting, there will be a Showmanship Participants' Meeting explaining the showmanship rules and judging criteria.
10:00 AM Cooking Begins
11:00 AM Showmanship judges' meeting. Distribute judging sheets and the list of competitors, explain judging criteria, and review rules.
11:30 AM Showmanship competition begins.
1:00 PM Chili judges' meeting. Judges are reminded not to sample any chilis before the official judging.
1:30 PM Showmanship competition ends.
2:00 PM CHILI TURN-IN. Official judging begins immediately.
2:00 - 4:00 Chili Tasting for People’s Choice Award, Entertainment
3:30 PM Chili Games
4:00 PM Announcement of showmanship winners then chili winners in reverse order (10th, 9th, 8th,... 3rd, 2nd, 1st). Every attempt will be made to conduct the announcement of winners within 30 minutes after end of judging.
WHAT TO BRING
1. Cooking stove and fuel – “Coleman-type” propane or white gas.
2. Cooking pot, cutting board, knife, water, cooler (for meat and liquid refreshments), paper towels, spoons, can opener, and matches.
3. Meat (hand cut or chili grind), spices, and other ingredients for chili.
4. Table and chairs and canopy– for cooking and sitting. You generally will have a 10' x 10' cooking and show space.
5. If competing in showmanship, bring props, costume(s) and other gear.
JUDGING CRITERIA
Competition chili is blind judged on the following five criteria:
1. AROMA - Chili should smell appetizing.
2. CONSISTENCY - Chili should be a smooth combination of meat, vegetables, and gravy.
3. COLOR - Chili should look appetizing.
4. TASTE - Chili should taste good.
5. AFTERTASTE - Chili should leave a pleasant taste after swallowing.
BASIC CHILI COOKING RULES
1. Only one judging cup per chili pot can be turned in for judging.
2. CHILI MUST:
a. Be cooked on site the day of the cookoff.
b. Be prepared from scratch (no commercial chili mixes).
c. Be prepared in as sanitary a manner as possible.
1) You must be willing to taste your own chili.
2) Cooking conditions are subject to inspection.
d. Be prepared in the open.
3. Cooks must sign number slips in ink when they receive their judging cups and must not tamper with or mark the judging cups they receive. The head cook is responsible for safeguarding the judging cup and matching number. (A matching number must be presented to claim a winning chili.)
4. Each head cook must bring his/her judging cup (3/4 full or filled to designated level) to a designated place at a set judging time.
NOTE: Contestants who fail to comply with these rules will be disqualified from the competition.
GUIDELINES FOR SHOWMANSHIP
WHAT TO BRING
1. Basic equipment for chili cooking. At least one member of each showmanship team must enter the chili cookoff competition.
2. Sign(s) identifying your chili team name.
3. Chili booth, decorations, props, costumes, battery-powered amplifier, musical instruments, giveaways, and any other equipment to be used in show.
JUDGING CRITERIA
Showmanship like chili must be in good taste and is judged on the following five criteria:
1. THEME - The show subject, topic, or context should be original.
2. COSTUME - Show costumes should promote the show theme.
3. BOOTH SET-UP - The show booth should promote the show theme.
4. ACTION - Show should be action-oriented.
5. AUDIENCE APPEAL - Show should be entertaining to the audience.
BASIC SHOWMANSHIP RULES
There will be no outside activity or entertainment that interferes with showmanship during the two-hour show period.
Showmanship teams:
1. Must enter the chili cookoff competition.
2. Must be limited so as not to interfere with other contestants.
3. Cannot use nudity and lewdness in their shows.
4. Cannot use firearms, explosives, or pyrotechnics in their shows.
5. May use battery powered amplification with limited volume so as not to interfere with other contestants.
6. Will be judged both at their cook sites and while traveling around the cookoff, if applicable, during the judging period.
7. Must display "rodeo style" number in highly visible locations.
NOTE: Contestants who fail to comply with these rules will be disqualified from the competition.
The following are detailed rules and regulations used in international chili competitions. They have been provided here to give contestants a glimpse at the competition's structure.
I. CHILI COOKING RULES
A. CHILI COOKED ON SITE - All chili must be cooked from scratch on site the day of the cookoff. All chili must be prepared in the open (no cooking in motor homes, closed tents etc.).
1. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are NOT permitted.
2. SANITATION - Cooks are to prepare and cook chili in as sanitary a manner as possible.
a. INSPECTION OF COOKING CONDITIONS - Cooking conditions are subject to inspection by the head judge or his/her designee. (Failure to comply will result in disqualification.)
b. 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. (If a contestant refuses, his or her chili will be disqualified.)
B. ONE CHILI PER COOK - Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.
C. COOKS MUST SIGN NUMBER SLIPS - Chili cooks must sign their secret number slips in ink with their first and last names at the time cups are issued. Winners will not be eligible if their secret numbers are unsigned when presented. NOTE: Cooks must present their signed secret numbers to win.
D. 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.
E. FILLING CUPS - Cups will be filled ¾ full or to the level designated at the cooks' meeting.
F. 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.
G. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.
H. PENALTIES - Failure to comply with rules will result in disqualification of an individual cook for the cookoff. Decisions of the official(s) are final. In case of disqualification, the official monitoring the cookoff immediately will notify the head cook and give a reason for disqualification. In the event disqualification of a cup of chili occurs after judging has started, it is not necessary that the cook be located or given an explanation for the disqualification.
II. CHILI JUDGING RULES
A. JUDGING CUPS - All cups must be identical in color, size, and shape.
1. PREPARATION - A duplicate set of numbers must be used. One half is to be concealed and affixed to the exterior of the judging cup. The second half is to be placed in the interior of the same cup and the lid replaced. Do not keep cups in numerical order.
a. NAME/NUMBER STRIPS - Printed name/number strips affixed to the side of the cup may be used. The strip will have duplicate numbers and will permit a concealed number to be retained on the side of the cup and the name/number portion torn off by the cook.
b. DUPLICATE NUMBERS - A duplicate set of commercially numbered or hand-numbered "tickets" may be used to prepare the cups. One half of the number ticket will be concealed in an envelope or other wrapping to the side of the cup; the second half of the number ticket will be placed inside the cup. See the Guidelines for more information.
c. PROTECTION - Care will be taken by all cup handlers and cooks to avoid damaging cups and/or numbers.
2. SIGN FOR JUDGING CUP - Each chili cook must sign the secret number slip in ink with first and last name at the time the judging cup is issued and initial official Entrants List that cup was received.
3. TAMPERING - Any cup that appears to have been marked or altered will be referred to the head judge for a ruling concerning disqualification.
4. DAMAGED CUP - If a cup is damaged, a replacement cup can be obtained from the head judge only after the head cook turns in the damaged cup and both numbers. (The head cook and cookoff Referee must sign the replacement cup number slip.)
5. LOST CUP - If a contestant loses a cup or number, a new cup and number can be issued. In this case, the head judge must sign the new secret number. NOTE: If the number of cups turned in exceeds the number of head cooks registered, the original numbers held by contestants with lost cups become invalid.
B. CHILI JUDGES - Judging will be done using preliminary and final judges, and, when applicable, intermediate level judges. (Five or six judges per table are suggested for all levels below final. The final table must have ten or more judges.) Judges must be adults (18 years or older).
1. PRELIMINARY JUDGES - Head cooks or knowledgeable cooking team members may serve as preliminary judges. (With proper instructions on judging criteria, any person who likes chili will be able to judge satisfactorily.)
2. INTERMEDIATE LEVEL JUDGES - Intermediate level judges must not have been preliminary judges.
3. FINAL JUDGES - Final judges must abstain from tasting chili prior to judging. Final judges must not be associated with any cook at that cookoff (e.g., one spouse cooking and the other spouse judging; member of cooking team judging if another member of same team is cooking).
C. LEVELS OF JUDGING - At each level of judging prior to the final table, judging cups must be divided equally among the tables. At least 50% (one half) of the chilis in each level of judging must pass to the next level of judging. A number larger than 50% may be used, but never less than 50%.
1. PRELIMINARY - After judging, a minimum of 50% (one half) of the chilis must progress from each preliminary table to the next level of judging. At cookoffs with fifteen (15) to twenty (20) cooks, preliminary judging may be omitted and all chilis may proceed to final judging.
2. INTERMEDIATE LEVEL (S) - At cookoffs where more than twenty chilis would be on the final table, additional judging levels will be used.
3. FINAL - Chili will progress from the prior tables so that the final table will begin with no fewer than fourteen (14) chilis and no more than twenty (20) chilis. In cookoffs with more than 100 cooks, the final table will have an adequate representation of the chilis to be judged as determined by the head judge.
4. TIES - Tie scores in the predetermined number of chilis that come off the preliminary or intermediate level judging tables will not be broken. Ties are to be passed on for further judging. Only ties on the final table will be broken.
D. JUDGING CRITERIA AND SCORING - A single score takes into consideration the five criteria for scoring chili:
Aroma
Consistency
Color
Taste
Aftertaste
1. SCORING - Each cup of chili will be scored on its own merits with a whole number from 0 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.
2. EACH CHILI MUST BE SCORED - If a judge determines (by aroma, consistency, and/or color) that he/she does not want to taste a chili, that chili still must be given a score.
E. JUDGING THE CHILI
1. JUDGING SHEETS - Judging Sheet included in the packet must be used for judging. (Ample copies of Judging Sheets for preliminary, intermediate levels, if needed, and final judging, as well as tallying, must be available.)
2. TURN-IN TIME - All judging begins at the same time. No chilis will be accepted after judging commences. Contestants must be notified at the cooks' meeting of the turn-in time.
3. CHECKING IN JUDGING CUPS - As cups are turned in, judging official(s) will place cups in boxes or insulated containers. These boxes or insulated containers must have sufficient height to be above the tops of the chili cups or be covered at all times while in use, except when chilis are being taken in or out.
4. RANDOMLY SELECT CUPS FOR JUDGING - The head judge will designate an official or officials (e.g., table monitors) to remove and randomly mix the cups of chili taken in prior to presentation to the tables for judging.
5. NUMBER THE CUPS - After the number of chilis per judging table has been determined, an official will mark a judging designation (letter and number) on the side of each judging cup. This process will continue until all cups turned in are properly marked and taken to the appropriate judging tables. (Example: With three judging tables A, B, and C, cups are marked A1, A2, ..., B1, B2, ..., C1, C2, ..., etc. NOTE: The secret number taped to the side of the cup will remain unknown to the judges and official(s) writing the judging numbers on the cup sides.)
6. RENUMBER THE CUPS AFTER EACH LEVEL OF JUDGING - The judging designations (letter and number) on the cup sides must be changed at each level of judging. After each table has been tallied and the higher scoring chilis identified and removed for the next level of judging, each table monitor will immediately mark a large, highly visible "X" on the side and on the lid of each judging cup not forwarded to the next level of judging. Chilis to progress to the next level will be marked by an official in the above-prescribed manner.
7. TABLE MONITORS - Each judging table will have a knowledgeable table monitor to instruct judges, control table talk, or answer questions. Discussion of the chili will not be permitted at judging tables.
a. DISQUALIFICATION OF CHILI - Any questions regarding disqualification of a chili will be directed to the head judge by the table monitor for a final decision.
b. INSPECTION OF CUPS - It is the responsibility of table monitors – especially on the preliminary tables – to remove each lid, look at the chili, and check each cup for interior marks and fillers before placing the chili on the table for judging.
c. CHECK COMPLETENESS OF JUDGING AND SCORE SHEETS - Table monitors will insure that each judge at the table has judged and scored each chili before releasing the judges. Table monitors also will insure that each judge signs his/her judging sheet before releasing the judges.
8. TASTING CHILI - Beverages and bite-sized snacks (e.g., crackers, cheese, celery, grapes, etc.) must be supplied to judges to allow them to cleanse their palates between tastes of chili.
a. SANITATION - A new spoon must be used for each taste of chili.
b. RETASTING A CHILI - A judge may not retaste a chili after it has been passed to the next judge.
9. NO SMOKING - Smoking is not allowed in the judging area during the chili judging process. The judging process begins with the arrival of chili for turn-in and ends when the final tally is completed and the winning cups have been marked for transport to the announcement area.
F. TABULATING RESULTS
1. TABULATE IN JUDGING AREA - Tabulation must be done in the judging area and overseen by the head judge. Tabulation must be done by two (2) or more persons. The chili receiving the highest score will be the winner, placing in reverse order to tenth place.
MANUAL TABULATION - Use two or more persons to do line addition for each chili (i.e., all scores for chili 1, all scores for chili 2, etc.).
2. TIE BREAKING (FINAL TABLE) - All final judges' sheets will be used for tabulating results. If ties result, one judging sheet will be chosen at random to break the ties. If ties are still present, a second sheet will be chosen at random for tie breaking of remaining tied scores. A third or fourth sheet will be used to further break ties.
A tie breaking panel of three judges, who meet the criteria for final judges and who have not judged that day, may also be used.
3. MARKING WINNING CUPS - When the winning cups have been determined, the place/order of finish must be marked in a manner not to be confused with a prior judging number (e.g., "1st”, "2nd”, etc.) on both the cups and the lids.
G. ANNOUNCING WINNERS - The top ten (10) or more chili winners and the top three (3) or more showmanship winners must be announced in reverse order of finish (e.g., 10th, 9th, 8th, ..., 3rd, 2nd, 1st). It is preferred that winners be announced within 30 minutes of the completion of final judging.
1. METHOD OF ANNOUNCING - Winning chili numbers will not be revealed until announcement of winners. At that time, the secret number that is affixed to the outside of each cup will be removed and passed to the announcer. (Persons announcing, monitoring judging, or refereeing may cook if they so choose; however, if cooking that day, they must appoint persons who did not cook to fulfill their duties during the announcement of the winners.)
2. CLAIMING AWARDS - Upon the announcement of the winning numbers, cooks must present the signed, matching numbers to claim awards.
3. ANNOUNCE FINALISTS - The numbers of all chilis reaching the finals (and intermediate level(s)) may be announced and/or posted upon the completion of the announcement of all winners.
H. RECORDING WINNERS - Chili and showmanship winners' names and addresses will be recorded.
III. SHOWMANSHIP RULES
A. SHOWMANSHIP ENTRIES - To be judged, contestants must declare their intention to compete in show at least thirty (30) minutes prior to the start of showmanship. This may be done when signing for the chili judging cup.
1. SHOW TEAMS ALSO MUST ENTER CHILI - Showmanship teams must have a minimum of one cook entered in the chili competition in order to qualify for showmanship points.
2. ONE NAME PER SHOW TEAM -
B. PERFORMANCE OF SHOWMANSHIP - Hired professional performers will not be allowed in showmanship competition.
1. PERFORMANCE - Showmanship teams must be limited in their activity so as not to interfere with the other contestants. Traveling (moving around the cooking area) is allowed, and traveling show teams will be judged while traveling.
2. SHOW STANDARDS - Nudity and lewdness are banned from showmanship. Intentional use by any contestant will result in disqualification of that team.
3. NO INTERFERENCE WITH SHOW - There will be no outside entertainment or interference (e.g., bands, performances, etc.) with showmanship during the showmanship period.
4. AMPLIFICATION - Decisions on volume and interference with adjacent show teams are at the discretion of the head show judge, head judge, and/or official monitoring the cookoff. Failure to comply with an official's request to reduce volume or refrain from otherwise interfering with another show team will result in disqualification of that team.
5. PYROTECHNICS - No showmanship contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.
C. PENALTIES - Failure to comply with rules is subject to disqualification of the individual show team for that cookoff. In the case of disqualification, the official monitoring the cookoff, head judge, or head showmanship judge immediately must notify the show team captain and give a reason for the disqualification. Decisions of the official(s) are final.
IV. SHOWMANSHIP JUDGING RULES
A. SELECTION OF SHOWMANSHIP JUDGES - Show judges must be chiliheads or other individuals who know what constitutes showmanship. Show judges must not be associated with any show team at the cookoff (e.g., one spouse showing and the other spouse judging).
1. INSTRUCTING JUDGES - Every showmanship judge must be given an explanation of the judging criteria and scoring for showmanship.
2. ANONYMITY OF JUDGES - Showmanship judges must remain anonymous to everyone during the judging. Showmanship judges' scores may be revealed after results are announced.
B. SHOWMANSHIP JUDGING CRITERIA AND SCORING - A single score takes into consideration five criteria for showmanship:
Theme
Costume
Booth set up
Action
Audience appeal
1. SCORING - Each showmanship team will be scored on its own merits with a whole number score from 1 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.
2. JUDGING SHEET - The official Showmanship Judging Sheet included in the official Rules Packet must be used for judging. (Ample copies must be made for showmanship judging.)
C. SHOWMANSHIP PERIOD - Judging shall be held for two (2) hours during the cookoff, ending at least thirty (30) minutes prior to turn-in time for chili or beginning at least thirty (30) minutes after turn-in.
1. DURATION - For cookoffs with twelve (12) or fewer showmanship entries in any individual category, this two-hour period will be continuous. For cookoffs that have more than twelve (12) showmanship entries, this two-hour period may be broken into two (2) one-hour periods and separated by a rest period of not more than forty-five (45) minutes with proper notification to all contestants by either written cookoff announcements or by a showmanship contestants' meeting held prior to competition. This provides time to have preliminary show judging during the first hour, tallying and selection of show finalists during the rest period, and final judging during the last hour.
2. ADVERSE CONDITIONS - Under unusual conditions (severe weather such as rain, snow, extreme heat/cold, etc. or because of lack of public attendance), cookoffs with twelve (12) or fewer show teams may shorten the showmanship period with the approval of the cookoff official or head show judge, all show teams competing, and the cookoff promoter. Care must be taken to insure enough time to complete show judging.
D. SHOW AREA - Show teams will be judged at their cook sites and while traveling around the cookoff, if applicable.
E. IDENTIFICATION - Entrants' identification must be "rodeo style" numbers or 8½" x 11" block-lettered cards. Traveling teams must attach or carry identification in a highly visible location. If identification is to be affixed to a booth, it must be placed where it can be seen above a crowd. All judges must use the identification number or letter in lieu of show team or team member names.
F. RECORDING WINNERS - The names and addresses of all showmanship winners will be recorded on a Results Sheet.
G. ALCOHOLIC BEVERAGES - Show teams will not distribute alcoholic beverages to the general public. If a show team does not comply with this provision, it will be disqualified from the showmanship competition.
Prizes and bragging rights awarded for 1st, 2nd, 3rd, Showmanship, and People’s Choice
General Guidelines:
- Although no official points will be awarded, the structure, rules, and guidelines of this competition are based upon Chili Appreciation Society International rules and regulations. Don't let that scare you away. We just want your bragging rights to be legit.
- All cookers will need to receive approval from a certified ServSafe Designee or display their own permit from the Municipal Department of Health. Certified persons will be on site to issue approval and there is NO FEE for chili cookers. (Don't let that scare you either. Just do what you do and be clean about it. We will take care of the rest.)
- In order to pass inspection, all cooking areas will need to be under cover. A canopy or easy-up tent are suitable cover. An approximate 10x10 cooking space will be reserved for each registered team.
- It is recommended that cookers cook a minimum of 2 gallons of chili to have ample samples for Judging & People's Choice Award.
Chili Cooking: 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. All cooking must be done with propane or camp stove, not electric burners.
ONE CHILI PER COOK: Each head cook is responsible for preparing one (1) pot of chili that he or she intends to be judged and turning in one (1) judging cup from that pot. No more than one (1) judging sample can be taken from any pot.
Showmanship:
- At least one (1) member of each showmanship team must enter the chili competition.
- Contestants should bring sign(s) identifying your chili team name and chili booth, decorations, props, costumes, battery-powered amplifier, musical instruments, giveaways and any other equipment to be used in showmanship.
- JUDGING CRITERIA: Showmanship, like chili, must be in good taste and is judged on the following five (5) criteria: THEME, COSTUME, BOOTH SET-UP, ACTION, and AUDIENCE APPEAL.
Schedule of Events:
8:00 AM Open Cooks' Registration/Set up
9:00 AM Ticket Sales Begin
9:30 AM Head Cooks' Meeting. Explanation of cooking and health rules, judging criteria, schedule of events (especially turn-in time), other relevant information, and handing out of "goodie bags". Judging cups will be distributed and head cooks will sign for their tickets at this time.
Immediately after Head Cooks' Meeting, there will be a Showmanship Participants' Meeting explaining the showmanship rules and judging criteria.
10:00 AM Cooking Begins
11:00 AM Showmanship judges' meeting. Distribute judging sheets and the list of competitors, explain judging criteria, and review rules.
11:30 AM Showmanship competition begins.
1:00 PM Chili judges' meeting. Judges are reminded not to sample any chilis before the official judging.
1:30 PM Showmanship competition ends.
2:00 PM CHILI TURN-IN. Official judging begins immediately.
2:00 - 4:00 Chili Tasting for People’s Choice Award, Entertainment
3:30 PM Chili Games
4:00 PM Announcement of showmanship winners then chili winners in reverse order (10th, 9th, 8th,... 3rd, 2nd, 1st). Every attempt will be made to conduct the announcement of winners within 30 minutes after end of judging.
WHAT TO BRING
1. Cooking stove and fuel – “Coleman-type” propane or white gas.
2. Cooking pot, cutting board, knife, water, cooler (for meat and liquid refreshments), paper towels, spoons, can opener, and matches.
3. Meat (hand cut or chili grind), spices, and other ingredients for chili.
4. Table and chairs and canopy– for cooking and sitting. You generally will have a 10' x 10' cooking and show space.
5. If competing in showmanship, bring props, costume(s) and other gear.
JUDGING CRITERIA
Competition chili is blind judged on the following five criteria:
1. AROMA - Chili should smell appetizing.
2. CONSISTENCY - Chili should be a smooth combination of meat, vegetables, and gravy.
3. COLOR - Chili should look appetizing.
4. TASTE - Chili should taste good.
5. AFTERTASTE - Chili should leave a pleasant taste after swallowing.
BASIC CHILI COOKING RULES
1. Only one judging cup per chili pot can be turned in for judging.
2. CHILI MUST:
a. Be cooked on site the day of the cookoff.
b. Be prepared from scratch (no commercial chili mixes).
c. Be prepared in as sanitary a manner as possible.
1) You must be willing to taste your own chili.
2) Cooking conditions are subject to inspection.
d. Be prepared in the open.
3. Cooks must sign number slips in ink when they receive their judging cups and must not tamper with or mark the judging cups they receive. The head cook is responsible for safeguarding the judging cup and matching number. (A matching number must be presented to claim a winning chili.)
4. Each head cook must bring his/her judging cup (3/4 full or filled to designated level) to a designated place at a set judging time.
NOTE: Contestants who fail to comply with these rules will be disqualified from the competition.
GUIDELINES FOR SHOWMANSHIP
WHAT TO BRING
1. Basic equipment for chili cooking. At least one member of each showmanship team must enter the chili cookoff competition.
2. Sign(s) identifying your chili team name.
3. Chili booth, decorations, props, costumes, battery-powered amplifier, musical instruments, giveaways, and any other equipment to be used in show.
JUDGING CRITERIA
Showmanship like chili must be in good taste and is judged on the following five criteria:
1. THEME - The show subject, topic, or context should be original.
2. COSTUME - Show costumes should promote the show theme.
3. BOOTH SET-UP - The show booth should promote the show theme.
4. ACTION - Show should be action-oriented.
5. AUDIENCE APPEAL - Show should be entertaining to the audience.
BASIC SHOWMANSHIP RULES
There will be no outside activity or entertainment that interferes with showmanship during the two-hour show period.
Showmanship teams:
1. Must enter the chili cookoff competition.
2. Must be limited so as not to interfere with other contestants.
3. Cannot use nudity and lewdness in their shows.
4. Cannot use firearms, explosives, or pyrotechnics in their shows.
5. May use battery powered amplification with limited volume so as not to interfere with other contestants.
6. Will be judged both at their cook sites and while traveling around the cookoff, if applicable, during the judging period.
7. Must display "rodeo style" number in highly visible locations.
NOTE: Contestants who fail to comply with these rules will be disqualified from the competition.
The following are detailed rules and regulations used in international chili competitions. They have been provided here to give contestants a glimpse at the competition's structure.
I. CHILI COOKING RULES
A. CHILI COOKED ON SITE - All chili must be cooked from scratch on site the day of the cookoff. All chili must be prepared in the open (no cooking in motor homes, closed tents etc.).
1. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain premeasured spices) are NOT permitted.
2. SANITATION - Cooks are to prepare and cook chili in as sanitary a manner as possible.
a. INSPECTION OF COOKING CONDITIONS - Cooking conditions are subject to inspection by the head judge or his/her designee. (Failure to comply will result in disqualification.)
b. 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. (If a contestant refuses, his or her chili will be disqualified.)
B. ONE CHILI PER COOK - Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.
C. COOKS MUST SIGN NUMBER SLIPS - Chili cooks must sign their secret number slips in ink with their first and last names at the time cups are issued. Winners will not be eligible if their secret numbers are unsigned when presented. NOTE: Cooks must present their signed secret numbers to win.
D. 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.
E. FILLING CUPS - Cups will be filled ¾ full or to the level designated at the cooks' meeting.
F. 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.
G. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.
H. PENALTIES - Failure to comply with rules will result in disqualification of an individual cook for the cookoff. Decisions of the official(s) are final. In case of disqualification, the official monitoring the cookoff immediately will notify the head cook and give a reason for disqualification. In the event disqualification of a cup of chili occurs after judging has started, it is not necessary that the cook be located or given an explanation for the disqualification.
II. CHILI JUDGING RULES
A. JUDGING CUPS - All cups must be identical in color, size, and shape.
1. PREPARATION - A duplicate set of numbers must be used. One half is to be concealed and affixed to the exterior of the judging cup. The second half is to be placed in the interior of the same cup and the lid replaced. Do not keep cups in numerical order.
a. NAME/NUMBER STRIPS - Printed name/number strips affixed to the side of the cup may be used. The strip will have duplicate numbers and will permit a concealed number to be retained on the side of the cup and the name/number portion torn off by the cook.
b. DUPLICATE NUMBERS - A duplicate set of commercially numbered or hand-numbered "tickets" may be used to prepare the cups. One half of the number ticket will be concealed in an envelope or other wrapping to the side of the cup; the second half of the number ticket will be placed inside the cup. See the Guidelines for more information.
c. PROTECTION - Care will be taken by all cup handlers and cooks to avoid damaging cups and/or numbers.
2. SIGN FOR JUDGING CUP - Each chili cook must sign the secret number slip in ink with first and last name at the time the judging cup is issued and initial official Entrants List that cup was received.
3. TAMPERING - Any cup that appears to have been marked or altered will be referred to the head judge for a ruling concerning disqualification.
4. DAMAGED CUP - If a cup is damaged, a replacement cup can be obtained from the head judge only after the head cook turns in the damaged cup and both numbers. (The head cook and cookoff Referee must sign the replacement cup number slip.)
5. LOST CUP - If a contestant loses a cup or number, a new cup and number can be issued. In this case, the head judge must sign the new secret number. NOTE: If the number of cups turned in exceeds the number of head cooks registered, the original numbers held by contestants with lost cups become invalid.
B. CHILI JUDGES - Judging will be done using preliminary and final judges, and, when applicable, intermediate level judges. (Five or six judges per table are suggested for all levels below final. The final table must have ten or more judges.) Judges must be adults (18 years or older).
1. PRELIMINARY JUDGES - Head cooks or knowledgeable cooking team members may serve as preliminary judges. (With proper instructions on judging criteria, any person who likes chili will be able to judge satisfactorily.)
2. INTERMEDIATE LEVEL JUDGES - Intermediate level judges must not have been preliminary judges.
3. FINAL JUDGES - Final judges must abstain from tasting chili prior to judging. Final judges must not be associated with any cook at that cookoff (e.g., one spouse cooking and the other spouse judging; member of cooking team judging if another member of same team is cooking).
C. LEVELS OF JUDGING - At each level of judging prior to the final table, judging cups must be divided equally among the tables. At least 50% (one half) of the chilis in each level of judging must pass to the next level of judging. A number larger than 50% may be used, but never less than 50%.
1. PRELIMINARY - After judging, a minimum of 50% (one half) of the chilis must progress from each preliminary table to the next level of judging. At cookoffs with fifteen (15) to twenty (20) cooks, preliminary judging may be omitted and all chilis may proceed to final judging.
2. INTERMEDIATE LEVEL (S) - At cookoffs where more than twenty chilis would be on the final table, additional judging levels will be used.
3. FINAL - Chili will progress from the prior tables so that the final table will begin with no fewer than fourteen (14) chilis and no more than twenty (20) chilis. In cookoffs with more than 100 cooks, the final table will have an adequate representation of the chilis to be judged as determined by the head judge.
4. TIES - Tie scores in the predetermined number of chilis that come off the preliminary or intermediate level judging tables will not be broken. Ties are to be passed on for further judging. Only ties on the final table will be broken.
D. JUDGING CRITERIA AND SCORING - A single score takes into consideration the five criteria for scoring chili:
Aroma
Consistency
Color
Taste
Aftertaste
1. SCORING - Each cup of chili will be scored on its own merits with a whole number from 0 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.
2. EACH CHILI MUST BE SCORED - If a judge determines (by aroma, consistency, and/or color) that he/she does not want to taste a chili, that chili still must be given a score.
E. JUDGING THE CHILI
1. JUDGING SHEETS - Judging Sheet included in the packet must be used for judging. (Ample copies of Judging Sheets for preliminary, intermediate levels, if needed, and final judging, as well as tallying, must be available.)
2. TURN-IN TIME - All judging begins at the same time. No chilis will be accepted after judging commences. Contestants must be notified at the cooks' meeting of the turn-in time.
3. CHECKING IN JUDGING CUPS - As cups are turned in, judging official(s) will place cups in boxes or insulated containers. These boxes or insulated containers must have sufficient height to be above the tops of the chili cups or be covered at all times while in use, except when chilis are being taken in or out.
4. RANDOMLY SELECT CUPS FOR JUDGING - The head judge will designate an official or officials (e.g., table monitors) to remove and randomly mix the cups of chili taken in prior to presentation to the tables for judging.
5. NUMBER THE CUPS - After the number of chilis per judging table has been determined, an official will mark a judging designation (letter and number) on the side of each judging cup. This process will continue until all cups turned in are properly marked and taken to the appropriate judging tables. (Example: With three judging tables A, B, and C, cups are marked A1, A2, ..., B1, B2, ..., C1, C2, ..., etc. NOTE: The secret number taped to the side of the cup will remain unknown to the judges and official(s) writing the judging numbers on the cup sides.)
6. RENUMBER THE CUPS AFTER EACH LEVEL OF JUDGING - The judging designations (letter and number) on the cup sides must be changed at each level of judging. After each table has been tallied and the higher scoring chilis identified and removed for the next level of judging, each table monitor will immediately mark a large, highly visible "X" on the side and on the lid of each judging cup not forwarded to the next level of judging. Chilis to progress to the next level will be marked by an official in the above-prescribed manner.
7. TABLE MONITORS - Each judging table will have a knowledgeable table monitor to instruct judges, control table talk, or answer questions. Discussion of the chili will not be permitted at judging tables.
a. DISQUALIFICATION OF CHILI - Any questions regarding disqualification of a chili will be directed to the head judge by the table monitor for a final decision.
b. INSPECTION OF CUPS - It is the responsibility of table monitors – especially on the preliminary tables – to remove each lid, look at the chili, and check each cup for interior marks and fillers before placing the chili on the table for judging.
c. CHECK COMPLETENESS OF JUDGING AND SCORE SHEETS - Table monitors will insure that each judge at the table has judged and scored each chili before releasing the judges. Table monitors also will insure that each judge signs his/her judging sheet before releasing the judges.
8. TASTING CHILI - Beverages and bite-sized snacks (e.g., crackers, cheese, celery, grapes, etc.) must be supplied to judges to allow them to cleanse their palates between tastes of chili.
a. SANITATION - A new spoon must be used for each taste of chili.
b. RETASTING A CHILI - A judge may not retaste a chili after it has been passed to the next judge.
9. NO SMOKING - Smoking is not allowed in the judging area during the chili judging process. The judging process begins with the arrival of chili for turn-in and ends when the final tally is completed and the winning cups have been marked for transport to the announcement area.
F. TABULATING RESULTS
1. TABULATE IN JUDGING AREA - Tabulation must be done in the judging area and overseen by the head judge. Tabulation must be done by two (2) or more persons. The chili receiving the highest score will be the winner, placing in reverse order to tenth place.
MANUAL TABULATION - Use two or more persons to do line addition for each chili (i.e., all scores for chili 1, all scores for chili 2, etc.).
2. TIE BREAKING (FINAL TABLE) - All final judges' sheets will be used for tabulating results. If ties result, one judging sheet will be chosen at random to break the ties. If ties are still present, a second sheet will be chosen at random for tie breaking of remaining tied scores. A third or fourth sheet will be used to further break ties.
A tie breaking panel of three judges, who meet the criteria for final judges and who have not judged that day, may also be used.
3. MARKING WINNING CUPS - When the winning cups have been determined, the place/order of finish must be marked in a manner not to be confused with a prior judging number (e.g., "1st”, "2nd”, etc.) on both the cups and the lids.
G. ANNOUNCING WINNERS - The top ten (10) or more chili winners and the top three (3) or more showmanship winners must be announced in reverse order of finish (e.g., 10th, 9th, 8th, ..., 3rd, 2nd, 1st). It is preferred that winners be announced within 30 minutes of the completion of final judging.
1. METHOD OF ANNOUNCING - Winning chili numbers will not be revealed until announcement of winners. At that time, the secret number that is affixed to the outside of each cup will be removed and passed to the announcer. (Persons announcing, monitoring judging, or refereeing may cook if they so choose; however, if cooking that day, they must appoint persons who did not cook to fulfill their duties during the announcement of the winners.)
2. CLAIMING AWARDS - Upon the announcement of the winning numbers, cooks must present the signed, matching numbers to claim awards.
3. ANNOUNCE FINALISTS - The numbers of all chilis reaching the finals (and intermediate level(s)) may be announced and/or posted upon the completion of the announcement of all winners.
H. RECORDING WINNERS - Chili and showmanship winners' names and addresses will be recorded.
III. SHOWMANSHIP RULES
A. SHOWMANSHIP ENTRIES - To be judged, contestants must declare their intention to compete in show at least thirty (30) minutes prior to the start of showmanship. This may be done when signing for the chili judging cup.
1. SHOW TEAMS ALSO MUST ENTER CHILI - Showmanship teams must have a minimum of one cook entered in the chili competition in order to qualify for showmanship points.
2. ONE NAME PER SHOW TEAM -
B. PERFORMANCE OF SHOWMANSHIP - Hired professional performers will not be allowed in showmanship competition.
1. PERFORMANCE - Showmanship teams must be limited in their activity so as not to interfere with the other contestants. Traveling (moving around the cooking area) is allowed, and traveling show teams will be judged while traveling.
2. SHOW STANDARDS - Nudity and lewdness are banned from showmanship. Intentional use by any contestant will result in disqualification of that team.
3. NO INTERFERENCE WITH SHOW - There will be no outside entertainment or interference (e.g., bands, performances, etc.) with showmanship during the showmanship period.
4. AMPLIFICATION - Decisions on volume and interference with adjacent show teams are at the discretion of the head show judge, head judge, and/or official monitoring the cookoff. Failure to comply with an official's request to reduce volume or refrain from otherwise interfering with another show team will result in disqualification of that team.
5. PYROTECHNICS - No showmanship contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.
C. PENALTIES - Failure to comply with rules is subject to disqualification of the individual show team for that cookoff. In the case of disqualification, the official monitoring the cookoff, head judge, or head showmanship judge immediately must notify the show team captain and give a reason for the disqualification. Decisions of the official(s) are final.
IV. SHOWMANSHIP JUDGING RULES
A. SELECTION OF SHOWMANSHIP JUDGES - Show judges must be chiliheads or other individuals who know what constitutes showmanship. Show judges must not be associated with any show team at the cookoff (e.g., one spouse showing and the other spouse judging).
1. INSTRUCTING JUDGES - Every showmanship judge must be given an explanation of the judging criteria and scoring for showmanship.
2. ANONYMITY OF JUDGES - Showmanship judges must remain anonymous to everyone during the judging. Showmanship judges' scores may be revealed after results are announced.
B. SHOWMANSHIP JUDGING CRITERIA AND SCORING - A single score takes into consideration five criteria for showmanship:
Theme
Costume
Booth set up
Action
Audience appeal
1. SCORING - Each showmanship team will be scored on its own merits with a whole number score from 1 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.
2. JUDGING SHEET - The official Showmanship Judging Sheet included in the official Rules Packet must be used for judging. (Ample copies must be made for showmanship judging.)
C. SHOWMANSHIP PERIOD - Judging shall be held for two (2) hours during the cookoff, ending at least thirty (30) minutes prior to turn-in time for chili or beginning at least thirty (30) minutes after turn-in.
1. DURATION - For cookoffs with twelve (12) or fewer showmanship entries in any individual category, this two-hour period will be continuous. For cookoffs that have more than twelve (12) showmanship entries, this two-hour period may be broken into two (2) one-hour periods and separated by a rest period of not more than forty-five (45) minutes with proper notification to all contestants by either written cookoff announcements or by a showmanship contestants' meeting held prior to competition. This provides time to have preliminary show judging during the first hour, tallying and selection of show finalists during the rest period, and final judging during the last hour.
2. ADVERSE CONDITIONS - Under unusual conditions (severe weather such as rain, snow, extreme heat/cold, etc. or because of lack of public attendance), cookoffs with twelve (12) or fewer show teams may shorten the showmanship period with the approval of the cookoff official or head show judge, all show teams competing, and the cookoff promoter. Care must be taken to insure enough time to complete show judging.
D. SHOW AREA - Show teams will be judged at their cook sites and while traveling around the cookoff, if applicable.
E. IDENTIFICATION - Entrants' identification must be "rodeo style" numbers or 8½" x 11" block-lettered cards. Traveling teams must attach or carry identification in a highly visible location. If identification is to be affixed to a booth, it must be placed where it can be seen above a crowd. All judges must use the identification number or letter in lieu of show team or team member names.
F. RECORDING WINNERS - The names and addresses of all showmanship winners will be recorded on a Results Sheet.
G. ALCOHOLIC BEVERAGES - Show teams will not distribute alcoholic beverages to the general public. If a show team does not comply with this provision, it will be disqualified from the showmanship competition.
