Chili Cook-Off Rules and Guidelines

Calling all chili champs and flavor fanatics

We're thrilled to welcome up to 20 competing teams to this year's Chili Cook-Off. Here's what you'll need to know to bring the heat and keep things fair (and fun). We're planning on 325-350 attendees made up of community members & chili fans. Net proceeds from this event benefit the The Pinky Swear Foundation helping kids with cancer and their families with financial and emotional support.

There will be two categories of winners:

Celebrity Judge’s Choice

A panel of local celebrity judges will evaluate each entry based on:

• Flavor & Seasoning

• Texture & Appearance

• Creativity

• Overall Impression

1st Place Winner will receive the Golden Ladle Award and bragging rights until next year. Winner announced at the end of the event.

Fan Favorite Awards

• Attendees can vote too!

• Overall crowd favorite

• Best Booth, Theme and Costume

• Heart & Soul Award (for team spirit and enthusiasm)

Winners will be announced at the end of the event.

Deadline to enter a team is 10/1/25

Team Entry & Set-Up

• Each team must register in advance. Space is limited to 20 teams-first come, first served! Entry fee is $150 per team.

• Chili must be prepared off-site and brought to the venue ready to serve. No open flames or cooking on site.

• All meat and poultry must be obtained from USDA approved sources.

• Each team should plan a minimum of 4 gallons (100 5-oz. of chili) to accommodate tastings. We'll give you a final quantity recommendation as we get closer.

• Event will provide power strips and extension cords.

• All chili must be kept warm (using slow cookers, chafing dishes, or electric roaster) for the full duration of the tasting. Chafing dishes are available to rent for $25 each. We do however recommend slow cookers/crock pots.

• Teams are encouraged to decorate their tables-prizes will be awarded for creativity! Two 8 foot tables with black tablecloths will be provided and set up prior to arrival.

• All ingredients must be listed and clearly displayed to ensure allergy awareness. We are happy to create an ingredient sign for you.

• Teams will receive a sign with their team name, number and name of their chili.

• Teams may arrive beginning at 3:30 pm and must be ready to serve by 4:45 (event starts at 5) and stay until the end at 8 pm. Clean-up must be completed by 9 pm the night of the event.

• Volunteers will be on site to answer questions and to re-supply bowls, spoons and napkins as needed.

• Details on parking, entry and unload door, along with a map of the tables and room set-up will be provided prior to the event.

• Have fun, show your chili pride and bring your best to the table!

Serving Details

• Chili samples will be served in 5-oz. tasting bowls. Tasting bowls, spoons and napkins will be provided by the event.

• Contestants are responsible for supplying their own serving spoon and a team member will be asked to serve each person visiting their table.

• Each team must have at least one server stationed at all times, but can bring up to a team of 4.

• Chili must be served at 140 degrees or higher. Digital thermometers will be provided at each table. Our volunteers will assist with temperature checks.

• Teams may bring chili toppings such as shredded cheese, sour cream, salsa, cilantro, diced avocado, sliced jalapeños and/or sliced green onions.

Chili Team Food Safety Guidelines

All Chili Teams are asked to review these guidelines and view training videos from the MN Department of Health.