Eligibility and Registration

• All teams must register online by October 10, 2026. Entry fee is $75.00 per team. After October 10^th the entry fee is $100.
• Team size is limited to 1 head cook and up to 3 assistant cooks.
• Each team may submit only one entry.

Cook Off Rules

• • On-site cooking: The chili must be cooked entirely on-site, from scratch, on the day of the competition. Pre-cooked meats are prohibited for competition entries, although pre-chopped ingredients are allowed.

• • Clean Up: Each contestant is responsible for policing and cleaning up the area at the end of the day and removing all items from the area. No items shall be allowed to remain after the close of the Cook-Off.

• • Raw meat: Competitors are required to start with raw meat. Marinated/seasoned meat is not allowed.

• • Sanitation: Cooks must prepare and handle chili in a sanitary manner. Gloves should be utilized at all times or when appropriate.

• • Equipment: Contestants are responsible for supplying their own cooking utensils, heat sources (i.e., stoves, propane cookers), and any other needed equipment.

• • No garnishes: For official judging, garnishes are forbidden. If an ingredient is on top but not mixed throughout the chili, it may be considered a garnish and lead to disqualification. 

• • Chili Types: True chili is defined as any kind of meat or combination of meat cooked with chili peppers, various other spices, and other ingredients. You may enter your choice of chili flavor. Choose from Beef, Chicken, Pork, Vegetarian, etc…  However, there will not be separate categories for each chili. All submitted entries will be judged on their own merit. 

• • All ingredients must come from approved food sources, so it’s absolutely safe for public consumption (No roadkill). 

• • No Beans: Note- Exception will be made for People’s Choice only.

• • No Alcohol may be brought in: Please support the host venue.

• • All contestants may start cooking after ingredients have been inspected by a TBL official. Arrival/set-up no earlier than 6:30 A.M. on the morning of the competition

• • Teams will be assigned a 12 ft x 12 ft preparation/cooking space. If more space is needed each team will be charged an additional amount. If there is a space preference (i.e. you want to cook next to a friend), the request MUST be made during registration.

• • Power & Extension Cords: Be sure to bring extra heavy-duty extension cords, power strips, and a generator if you plan on using crockpots, slow cookers, or electric roasters. 

• • Each team must have a dry chemical fire extinguisher for each entry space. No cooking under a tent or canopy unless it is fire retardant. 

• • Awards will be at 4:00 pm on the inside of On The Rox Bar & Grill.

Entry and Judging Procedures:

• • Judging Containers: Official judging containers will be distributed during registration on the morning of the contest. Chili must be turned in using these unmarked containers and may not be marked or tampered with in any way. Chili must be filled to the designated level in the container. 

• • Single entry: Each team is limited to one entry for judging. Multiple teams shall not be permitted to share a common pot of chili for turning in.  

• • Anonymous judging: To ensure fairness, judging will be “blind,” meaning the judges do not know which contestant prepared each chili. Judging cups are marked with a number rather than a cook’s name. 

• • Timed turn-in: Chili submissions must be turned in at 3:00. Late submissions will not be accepted. There will be a ten-minute window; five minutes before and five minutes after, from official time.

Judging Criteria:

Judging is conducted anonymously, using numbered containers. In case of a tie, a separate panel of 3 judges will perform “taste-offs” to break the tie. Judges will evaluate chili on a numerical scale from 1 to 10. The most important factor is taste. Chili should smell good, look good, and above all else, taste good. Criteria for judging are:

• • Aroma: A chili smell can indicate a lot about its flavor. Judges will look for an appetizing fragrance with a blend of spices.

• • Texture/Consistency: The chili should have a good ratio of sauce to meat and other ingredients. It should not be watery, greasy, or overly thick.

• • Taste: Considered the most crucial element, judges will look for a well-balanced flavor where no single ingredient or spice is overpowering.

• • Aftertaste/Heat balance: The heat from peppers and spices should be present but not so overwhelming that it masks the other flavors. The aftertaste should be pleasant, not bitter or metallic.

• • Appearance/Color: Judges will evaluate the visual appeal of the chili. A reddish-brown hue is desirable for traditional chili, while a greenish color would be more desirable for a Salsa Verde-type chili.

Judging Categories:

• • Best Chili – Awards will be given to 1^st, 2^nd, and 3^rd place entries.

• • People’s Choice: Voted by event attendees. This award is determined by the tickets collected from event attendees, rather than a panel of expert judges. Event organizers will provide sample cups and a ballot box. Tickets will be available for purchase to the public. Each paid event attendee will be given enough cups to sample chili from every team and a voting ticket. The ticket must be turned in at the official TBL Nation booth, in the ballot box, no later than 3:30 P.M. Participating teams should make what they believe will be enough chili for the event. All ballots will be tallied at the end of the tasting period. The team with the most tickets wins the award.

Teams are encouraged to provide silent auction items

CHILI COOK-OFF ENTRY AND PAYMENT FORM

Payment will be taken after on page 2