Contestant Information

Contestants

There will be awards for each category of Chili Contestant plus a People’s Choice award.

There is no charge to be a Contestant.

Contestants will share a tent prepared to comply with Health Department regulations.

We also pay appropriate fees to the county Health Department.

There are three classes of Chili Contestants:

Restaurant
Non-profit
Individual or family

Additional Information

For questions, issues or further information:
info@TruckeeChiliCookoff.org

Advantages and Benefits to Contestants

◊ Low-cost promotion and publicity for organization – Banners, advertising, booth at event.

◊ Organization team building.

◊ Ability to distribute promotional materials.

◊ Making a contribution to our community.

◊ Four tickets and four t-shirts will be given to every Contestant team.

 Contestant Requirements

Contestant teams will be required to:

1. Conform to the Truckee Chili Cookoff Rules For Contestants.

2. Prepare at least 10 gallons of chili for sampling and judging. There is no maximum. But the more you make, the better your chance of winning the People's Choice Award.

3. Provide all ingredients.

4. Provide all cooking and clean-up facilities. You will need to provide suitable pots, preparation equipment and cooking equipment. If you need guidance or equipment, mention in your application.

5. Commercial entities must obtain necessary permits from Nevada County Department of Health and the Town of Truckee.

6. All chili must be cooked on-site between 7 AM and 11 AM. We ask that the chili be prepared on site to ensure that the chili is actually prepared by the Contestant to assure fairness in the judging, even if only in the eyes of the other competitors. Also attendees and other Contestants enjoy watching the preparation and interaction. Prep work such as chopping, soaking of beans, etc., may be done prior to the event.

7. Sampling bowls, spoons and napkins are provided.

8. Themed teams and booths are encouraged. There will be an award for best theme.

9. Have a banner for your area indicating your organization.

10. There is no electrical power available.

11. Contestants may set up at 3 PM the day before and start as early as 8 AM the day of the event.

12. Have a great time.

 Judging Guidelines

The chili will be blind judged.

Judging cups of uniform size, color, etc., will be provided and individually numbered.

Judging will be based on the following six characteristics:

Texture: The texture of the meat shall not be tough or mushy

Flavor: The chili should have good flavoring and chili pepper taste (not too hot or not too mild)

Consistency: Chili should be a smooth combination of meat and gravy not too thin or too thick

Spice and taste: Blending of the spices and how well they have permeated the meat

Aroma: This will be a personal preference of the judge

Color: The submitted chili should look appetizing

Schedule

Contestants are encouraged to come to the Truckee Regional Park on Saturday, June 25 at 3 PM to set up.

On Sunday, June 26, the Contestants' meeting will be at 8 AM.  Cooking may begin as early as 7 AM.

Judging will be at 130 PM.

People's Choice judging will be at 3 PM.

Typical Supplies

2 or 3 30-Quart pots – 10 gallons equals 40 quarts

1 double-burner propane stove, 50,000 btu each.

Available at CostCo, Sheels, Cabonas, Big 5.

2 Individual warming eyes (hot plates)

2 Spoons

2 Ladles

1 Knife

2 Cutting boards

1 Skillet

1 Can opener

1 Box of plastic prep/serving gloves

1 120 qt. Cooler

1 Fire extinguisher

Cleaning supplies

The Club will provide:

Trash can with liners

Hand wash stations

Sample cups and spoons for tasters

Napkins

Ice

1 6’ Table prep and cooking

1 8’ Table serving

Cooking area

2 Folding chairs

1 People’s Choice voting box

Available for rent on a first come-first served basis:

2 single burner stoves (no propane tank)

3 double burner stoves (no propane tank)

4 large spoons

4 thermometers

5 8-foot tables

Ingredients

To give you an idea of costs, for 10 gallons of chili, you might use approximately the following ingredients:

Hints

Many chili cooks guard the secret of their spices by mixing them before the event.

If you are particularly proud of your chili recipe, print it up to hand out to guests.

Finely grinding all spices will improve flavor and speed blending. Use a very clean electric coffee grinder or mortar and pestle.

Heat is no substitute for flavor, and the chilis are judged on flavor, not heat. While a nice spice heat is part of chili, try to temper your urge to cook the hottest chili at the Cookoff.

Costs may be reduced by using dried beans, soaked the day before, and fresh tomatoes.