3rd  ANNUAL

MOUNTAIN VALLEY BREWING CHILI COOK-OFF

 RULES AND APPLICATION

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COOKING RULES:

 

Single entry or teams welcome, max team size 2 people. Max. size booth is 10’ x 10’ and set up location will be on a first come basis.  Contestants must furnish their own ingredients, equipment, utensils, (including Ladles) and fuel. Power will be available upon request; contestants are encouraged to bring propane cook-tops. All contestants are responsible for the maintenance of proper temperature for serving. Mountain Valley Brewing will provide spoons, cups and napkins for serving to the general public.

Covid Precautions for Servers:

All servers must always wear a mask and disposable gloves while serving. Single serve per bowl with no refills. Must use clean bowl for each serving. All toppings will be dispensed by the server only.

 

JUDGING:

 

1ST AND 2ND PLACE:  There will be 2-3 judges that will be looking for taste, aroma, texture, after taste and heat of chili, (Heat of chili will not necessarily determine the winner; so feel free to make your chili as hot or mild as you desire). There will be a 1st and 2nd place cash prize, awarded by the judges. 1st place will receive 70% of entry fees, 2nd place 30% along with a beautiful MVB medal.

 

PEOPLE”S CHOICE:

 

The People's Choice winner is awarded Mountain Valley swag (T-shirt and coffee mug). The People's Choice is chosen by the attendees who are provided with one vote upon entry. This is a popular vote - most often based on presentation, but friend votes are also encouraged! The winner earns a spot on our “Chili Cook Off” plaque displayed proudly in the tasting room. It is permissible to win a judge’s award AND People’s Choice!

 

ENTRY FEE: 

 

The entry fee is $25.00 per chili entered. Contestants may enter more than 1 batch of chili. Second entry fee will be $20.00 per entry. Entry fees are due prior to the event.

 

INGREDIENTS:

 

Use your favorite recipe, with or without meat and with or without beans. Meat may be beef, port, lamb, chicken, turkey or venison; veggie is fine. Ingredients may be cut, shredded or ground to any size. Please have a list of the meats used for allergy purposes. If peanuts or peanut oil is used, please display a warning sign. You may NOT use canned, store-bought chili or mixes. Pre-cooked beans are okay. All ingredients must be pre-cooked prior to the event and chili is to be brought “ready to serve”. You must bring your own condiments.

 

CHILI RULES:

Each contestant must cook a minimum of 2.5 gallons of chili. Every contestant or team will be given a “contestant number”. Your number will not be visible to the judges.

 

Chili Cook off Schedule:

Set-up: 12:00 pm – bring your chili and set up your booth. You may decorate your booth however you like. Feel free to promote your business at your booth! Please arrange earlier set up with MVB. You are responsible for removing your decorations at the end of the event.

 

Tasting:

1:00 – 4:00 pm People may taste and vote for the whole 3 hours, please bring plenty of chili!

 

Award ceremony:  4:30 pm