Rules & Guidelines - 8th Annual Sunbine Chili Cook-Off

1. Schedule & Registration

12:00 PM – 1:30 PM Setup & Temp Check

2:00 PM Tasting & Voting Opens

4:30 PM Voting Closes

4:45 PM Awards & Payouts

Entry Fee: $25.00 per team/pot. Entry field is strictly capped at the first 15 registered teams.
Volume Requirement: Each team must provide a minimum of 4 to 5 quarts (one standard large slow cooker) for public tasting and judging.
Blind Numbering: Each pot receives an anonymous entry number at check-in to ensure blind scoring.

2. Cash Prizes & Payout Structure

1st Place 60% of Total Entry Pool

2nd Place 30% of Total Entry Pool

3rd Place 10% of Total Entry Pool

3. Food Safety & Equipment

Pre-Cooking: All chili must be prepared in advance and brought to the venue fully cooked, hot, and ready to serve.
Temperature Compliance: Chili must maintain a minimum holding temperature of 140°F (60°C) throughout the event.
Required Competitor Gear:
- Electric Setups (Inside Pavilion): Slow cooker/warming unit, a 3-prong extension cord (10–15 ft minimum), and a power strip.
- Propane Setups (Outside Pavilion): Propane cookers/burners are permitted but must be set up in designated outdoor spaces directly outside the pavilion.
- All teams must supply their own serving ladle.
Provided by Foundation: Sampling cups, spoons, napkins, power access in pavilion, and voting supplies.

4. Ingredients & Transparency

Allowed Styles: Traditional/Homestyle (Beef/Pork Base) and Specialty/Alternative (Poultry, Venison, Vegetarian/Vegan).
Allergen Card: Teams must complete an Allergen Card at check-in noting potential allergens (peanuts, tree nuts, dairy, gluten, high-heat specialty peppers).
Garnishes: Toppings (cheese, sour cream, crackers) must remain on the side and cannot be premixed into the chili pot.

5. Judging Criteria

Criteria	Scoring Description (1–10 Scale)
Aroma	Pleasant, appetizing, and balanced fragrance.
Color & Consistency	Rich color; proper chili thickness (neither watery broth nor pasty).
Flavor & Texture	Tender meat/vegetables; well-balanced blend of seasoning and spice.
Finish & Heat	Clean finish without harsh aftertaste or overwhelming chemical burn.