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- Chili must be prepared in a licensed kitchen, heated
on site with quick heat method or heated in kitchen and transported if local.
- A copy of the kitchen license/permit must be present at booth.
- STORED FOOD GOODS must be kept below 45º F
- HEATED CHILI ABOVE 165º F.
- Coolers with ice are recommended for storage.
- Chaffing Dishes or Propane Gas Burners are Recommended for Heating.
- Please provide a food thermometer at your booth.
- If you are an individual participant, (not a licensed food service business) you are welcome to enter the
competition. However: ALL CHILI MUST BE PREPARED ON THE PREMISES OF A LICENSED KITCHEN... NO EXCEPTIONS.
Please have a copy of the license your chili is prepared in as well as a signature from the license holder stating the
chili was prepared in their kitchen.
RECOMMENDED:
10 GALLONS OF CHILI FOR THE DAY... Prepared in advance, stored in 1 gallon zip lock bags and heated on site.
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JUDGING CRITERIA: All chilis are "blind judged". No one knows the ticket number of a chili until judging
is complete. Even after numbers are revealed, only each cooking team knows which number is theirs. This method insures that
every chili is judged fairly. Chili will be judged on the following criteria:
- AROMA
- Chili should smell appetizing. A good aroma is a tip off to good taste.
- CONSISTENCY - Chili should be
a smooth combination of meat and gravy. No big chucks of onion, peppers, etc., Chili should not be dry, watery, grainy, lumpy,
or greasy, but just good and smooth.
- RED COLOR - Chili should look good (appearance). Reddish or reddish-brown
is okay. Shades of gray, yellow, etc. are not so good.
- TASTE - Chili should taste good above all else.
Although individual opinions vary, a really good taste will stand out.
- AFTERTASTE - Chili should have
a pleasant taste after swallowing. aftertaste should not be bitter or metallic.
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