4 TH Annual Houston General Go Texan Committee

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1 4 TH Annual Houston General Go Texan Committee HOUSTON CHAMPIONSHIP CHILI COOK OFF Saturday, November 17, 2007 Traders Village 7979 N. Eldridge Road (off of 290) Cook s Meeting 8:00 a.m. Limited Spaces Available! OPEN CHILI OPEN BEANS PEOPLE S CHOICE SHOWMANSHIP Limited Spaces Available! Registration Form Space size 14 x25 Name: Head Cook: Address: City State: Zip: Phone: Work: Open Chili $35.00 (Must enter for each space) Open Beans $15.00 Showmanship (No entry fee) Total Enclosed $ Make check payable to: Houston Livestock Show and Rodeo Mail registration form and check to Jay Patterson, Taylorcrest Road, Houston, TX Underwriters and donors still needed! Please call or for more information! Great exposure for your company! For more information, contact Donald Alyea at or alyea@sbcglobal.net

2 2007 Houston Championship Chili Cook Off ADDITIONAL INFORMATION Saturday, November 17, 2007 Traders Village N. Eldridge Rd. off 290 Event is located in the Red Expo area in the southwest corner of the facility. Set-up times: Friday 1 9 p.m. Saturday 6 8 a.m. Cook s meeting: Saturday 8 a.m. Begin Cooking: Saturday 8:30 a.m. Turn-in for judging: Beans 1 p.m. Chili 2 p.m. Awards: Approximately 4 p.m. A special manned entrance will be available from 6 9 a.m. on Saturday. The entrance is located at the south end of the facility and will be marked as Pass Gate. Those entering this gate should identify themselves as a member of a chili cooking team to the committee volunteers. No parking fee will be charged at this entrance during these times. Traders Village charges $2 per vehicle for parking. Anyone entering the main gate is subject to this charge. Tasters Cups will be sold to the public for tasting chili. The cups will be approximately 6 oz. and will be sold in groups of 6 for $5. A ticket will be provided with each purchase as a vote for the Peoples Choice awards. Teams are required to cook 5 gallons of chili per entry for public consumption. The chili does not have to be the same recipe as the chili cooked for judging and can be cooked prior to the day of the cook off. See rules for complete information. Traders Village will be selling beverages; however, teams may bring their own beverages. Teams may give away beverages, but are not allowed to sell beverages or any other items from their booth. The committee will be selling ice to cooking teams. The bags will be 20 lbs. and will be sold for $3 each or 2 bags for $5.

3 All teams must check-in upon arrival. The check-in area will be to the right of the stage in the Red Expo. This also will be the event headquarters area. Ice may be purchased in this area. Chili and beans turn-in will be in the area to the left of the stage. Spaces will be assigned at the time of check-in. Please keep in mind that his is deigned to be a FUN event. We are here to raise funds for the Houston Livestock Show and Rodeo. We will have a live auction immediately preceding the awards. We invite each of you to look at the auction items and bid on those items you like! If you have any questions, please Donald Alyea at Alyea@sbcglobal.net or call his cellular phone at during the event. Please call Donald at his home number, , with any questions prior to the event. Thank you for participating and supporting the Show!

4 Houston Livestock Show and Rodeo Houston General Go Texan Committee HOUSTON CHAMPIONSHIP CHILI COOK OFF RULES 1. All contest entries must be cooked on-site the day of the cook-off. All food must be prepared out in the open (no cooking in RV's etc.). Chili must be cooked from scratch. "Scratch" is defined as starting with raw meat. No marinating is allowed. Ingredients may be peeled, cut or chopped ahead of time and brought onto the cook site in containers, as long as they are raw. Commercial chili powder is permissible, but complete or commercial chili mixes, which contain several premeasured spices, are not permitted. 2. No fillers - No beans, macaroni, rice, hominy, or other similar items will be permitted. Give us your best chili, using your favorite recipe! 3. Sanitation - Cooks are expected to prepare and cook foods in as sanitary a manner as possible. a. Cooking conditions will be monitored by the judging committee and referee. b. Only edible ingredients may be used. No illegal or hazardous materials may be used. c. All cooks may be required, at the discretion of the referee or head judge, to eat a spoonful of their own chili before turning it in for judging. (If the cook refuses, the entry will be disqualified.) 4. Each entry/space entitles/requires the cook to prepare ONE chili entry. Only one judging cup, consisting of one quart of chili, per entry may be turned in for judging. 5. Quantity - Each head cook is responsible for preparing at least 5 gallons of the chili recipe to be judged. Chili should be available for public sampling as soon as possible. Cooks are encouraged to prepare additional chili for public sampling; however, this does not have to be the same chili recipe that is judged. If you choose to cook a different recipe for public sampling, this may be given out at any time. Chili for public sampling may be prepared in advance and brought to the event; however, this does not change the rule for the preparation of the chili that is turned in for judging. 6. Contestants must furnish all cooking ingredients and materials. The contest will not be responsible for furnishing electricity or any other cooking items. 7. The contest will not furnish any tables, chairs or other supplies. All supplies are the responsibility of the contestants. 8. Taster cups will be available from the contest committee. You will get six cups for $5 and one ticket for voting on the Peoples Choice Award. 9. No vehicles will be allowed in contest spaces during the event. All trailers to be used within a contest space must be approved by event officials. Trailers must fit within the designated contest space provided.

5 10. Teams may unload and set-up on Friday from 1 to 9 pm and/or Saturday from 6 to 8 am. 11. No open fires or fires that produce excessive smoke will be permitted. 12. Sound systems should be used in a reasonable manner. The event will have a disc jockey to play music and make announcements. Event Officials reserve the right to control volume of sound systems in the contest area. JUDGING CRITERIA All chili s are "blind judged." No one knows the ticket number of a chili until judging is complete. Even after numbers are revealed, only each cook team knows which number is theirs. This method ensures that every chili is judged fairly. Head cooks will draw their judging cup and sign for it. They should remove the numbered ticket inside the cup and write their team name on it and keep it in a safe place. Winners will be announced by this number and it must be presented to receive their award. Any cup that is damaged before turn in can be replaced by turning in the original cup and original ticket. Each cup will be scored on its own merits from 0 to 10, with 10 being the highest score permissible. Each judge must give a score to each cup of chili. Chili will be judged on the following criteria: 1. AROMA - Chili should smell appetizing. A good aroma is a tip off to good taste. 2. APPEARANCE - Chili should look good and be appealing to the eye. A smooth combination of meat and gravy with a reddish or reddish brown color is okay. Shades of gray, yellow, etc. are not okay. Chili should not be dry, watery, grainy, lumpy, or greasy. 3. TASTE - Chili should taste good above all else. Chili should have a pleasant taste after swallowing. Although individual opinions vary, a really good taste will stand out. Other things that may be considered as part of the overall judging process can be its consistency, color, after taste, etc. Judges are looking for a unique chili recipe, of course, but taste is very important as always! JUDGING PROCEDURE: Judging will be done using preliminary and final rounds. Judging tables will consist of five judges at each table. Each preliminary judging table will provide a minimum number of entries to the final round. This number will be determined by the total number of entries entered into the cook off. All ties in judging in the preliminary rounds will be sent to the next round of judging. If needed, a semifinal judging round may be used. A

6 tie breaking panel of three judges will be used to break ties on the final judging table, if necessary. Finals judges cannot have judged in any of the preliminary rounds. A cook off referee will be available to see all rules are complied with, judging is fair and balanced and the cook off is run properly. All decisions of the referee are final! BASIC BEAN COOKING RULES Only one judging cup per entry can be turned in for judging. BEANS MUST: Be DRY PINTO only Be cooked on site the day of the cook off. Be prepared from scratch. Be prepared in as sanitary a manner as possible. Be prepared in the open (no motor homes, closed tents, etc.) 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 bean entry.) Soak overnight if you wish. You must be willing to taste your own beans.

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