Chili Cook Team Rules and Regulations Cooks are to prepare chili in their assigned booth using their own source of cooking heat. Teams must use a propane burner as their means of cooking. Propane tanks must be in a container, such as a plastic milk crate, to prevent tipping. No bungee cords or ropes will be allowed to secure propane. No charcoal grills or open wood fires NO EXCEPTIONS. Teams must provide fireproof grease shield under all cookers and a 10 lb. ABC fire extinguisher with a one year current inspection tag. You may not begin cooking until 8 a.m. Prior to 8 a.m. cooks may test their stoves and begin on-site preparation of canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, broth, grinding and/or mixing of spices and beverages, chopping, slicing and peeling. If alcohol is used in the chili, cooks must post a sign in a prominent location stating that the chili contains alcohol; judges must be notified as well. Meats may be pre-cut or ground but not treated in any way. If you begin cooking before 8 a.m. it will result in automatic disqualification. The head cook must deliver the chili in the official collecting cup provided by the HOT Chili Fest organizers. Public tasting begins at Noon. Teams serving chili prior to Noon will be disqualified. Teams are required to serve chili only to those wearing the official chili tasting wristband and official chili tasting cup. All members of the cook team are required to sign a Release of Liability provided by the HOT Chili Fest organizers prior to 8 a.m. February 28, 2015. CATEGORIES Chili will be judged by a panel of judges. Turn in cups are 16 oz. containers. Teams are required to collect their judging containers from the Will Call and Information Booth at 8 a.m. Judging containers will not be given at the Cook s Meeting. a. No Beans Mandatory Turn-in time is 1 p.m. This is defined as any kind of meat or combination of meats cooked with chili peppers, pre-cooked or canned tomatoes and various spices. Ingredients such as beans, rice or pastas are strictly forbidden. b. Showmanship Teams are encouraged to decorate and/or dress up their booth space. Be creative (family-friendly). c. Margarita Making Contest (see entry form for rules) You must have a Chili Team entered in order to participate in this event. PUBLIC SAMPLING Festival attendees will purchase an official tasting cup at the Will Call and Information booth. Teams will be issued a 2 oz. ladle to use when serving the public and an example of the official chili tasting cup will be provided at the Chief Cook s meeting. Teams are required to cook a minimum of four (4) gallons of chili but we encourage you to cook more. Please only hand out samples to people with the official chili tasting wristband and official chili tasting cup. JUDGING The judging area is located at (location still to be determined). This is where teams will turn in their chili. COOK S MEETING The head cook from each team is REQUIRED to attend the Chief Cook s meeting at 7 p.m. on Thursday, February 26 at the Extraco Creative Arts Building (4601 Bosque Blvd., Waco). Any and all questions on rules should be asked at this meeting. BOOTH & EQUIPMENT Booth spaces are 12 x 12. Contestants will be responsible for supplying all ingredients, cooking utensils, stoves, tables, chairs, ice chest, water supply, trash bags, etc. Marked booth locations will be on a paved surface therefore no pegs or
stakes will be permitted to support decorations. Nothing may be placed or attached to any tree, light pole or shrubbery. Any support needed must be concrete blocks, sand bags, water jugs, etc. supplied by the contestants. Electrical outlets are not available. SET UP AND TEAR DOWN We encourage contestants to begin setting up booths any time after 6 a.m. Please be ready to serve by Noon. Do not dismantle your booth until 6 p.m. Each team is responsible for leaving its area clean at the end of the day. AWARDS Best Chili People s Choice Chili Best Margarita Chili Cook Team Showmanship Poker Run CANOPY/TENT A canopy is required for your booth space. You can bring your own or we can provide one for $150. HEALTH DEPARTMENT A free flowing hand washing spigot dispenser will be available for pick up Saturday morning (February 28, 2015) at the Will Call and Information booth at 8 a.m. Teams must provide a discard bucket, soap and warm water. Latex gloves will also be provided to each team at the Cook s Meeting. Teams are required to provide a proper dishwashing station as outlined in the Health Department Rules. The Following Waco-McLennan County Public Health District information must be strictly adhered to. Please help us to make this a successful event by reading and following all procedures:
HOT Chili Fest Chili Cook Team Entry Form Team Name Chief Cook Mailing Address City State Zip Email Address Telephone ( ) T-Shirt Size (1 free shirt per booth space) Extra T-Shirts ($10 each) mark quantities below: Small Medium Large XLarge XXLarge XXXLarge Chili Cook Team Entry (12 x 12 space) Canopy Extra T-Shirts (above) TOTAL Booths at $50 each = $ Canopy at $150 each = $ T-Shirts at $10 each = $ $ Please check the events you are entering: Chili Margarita Contest PAYMENT OPTIONS: Cash, Check, Credit Card Credit Card Information: Name of Credit Card Address for Credit Card Statement City, State, Zip Telephone ( ) Credit Card Number CVV Credit Card Expiration Date Credit Card Type: VISA, MC, DISCOVER, AMEX All team members agree to abide by all rules of the HOT Chili Fest and acknowledge that entry fees are non-refundable unless the event is cancelled. Applicant acknowledges and agrees to the exhibitor/contestants Release of Liability form. Signature Date