Chili Cook-off Rules
Chili is defined as any meat or combination of meats cooked with chili peppers, various other spices, or other ingredients. Plant-based chili entries are welcome and should be made with plant-based proteins and ingredients, excluding any meat or animal products.
Ingredients lists must be displayed for food allergies.
There will be a People's Choice award and a Grand Prize winner.
People's Choice winner will be chosen through token voting.
The Grand Prize winner will be chosen by a UHV-appointed panel of judges.
Contestants are responsible for supplying all of their products related to their chili submission and maintaining their proper temperature for serving. Electricity is provided; the contestant must supply the extension cord and everything related to cooking and serving their chili.
Review the Texas Food Handler guide: Texas Food Handler guide link. (https://statutes.capitol.texas.gov/Docs/HS/htm/HS.438.htm)
Each contestant must cook a minimum of 1 quart of chili and provide a crockpot for maintaining a safe temperature.
Each contestant will be assigned a contestant number and will be scored with a sample container college for official judging.
The decisions of the judges are final and based on the numbered scorecards.
Each contestant is responsible for cleaning up their area at the end of the contest and removing all items from the area.
Non-compliance with these rules may result in disqualification.
Deadline for Ingredient Submission: All contestants must submit their list of ingredients by 5 p.m. on Friday, March 22 for those with food allergies.
Tasting Spoons and Cups: The event organizers will provide tasting spoons and cups for the judges and attendees.
Safety and Hygiene: All participants must adhere to food safety and hygiene practices.
Prizes: In addition to bragging rights, winners may receive a UHV swag bag.
Photography and Media Release: By participating, contestants consent to the use of their name, image, and likeness in promotional materials.
Event Schedule: Setup begins at 8 a.m., judging starts at 12 p.m., and cleanup must be completed by 2 p.m.