West Chili Contest
& Pie Auction
in the fun!
November 11, 2017
Benefit for: Shop with a Cop
Contest location: Baseball Field (take Hwy. 58 to Park Street.)
Trophies will be awarded for: 1st, 2nd, and 3rd Place in each category!
The COOKS CHOICE AWARD (a traveling trophy) will be up for grabs again!
Print this form, enter your info. and mail form, signed waiver and entry fees to:
CHILI Contest - City of Sidney - PO Box 14 - Sidney, AR - 72577-0014
Please print clearly
Chief Cook ___________________________________________________________
List Additional Team
______(entries) x 20.00 = $__________________
Category "B" ______(entries) x 20.00 = $__________________
TOTAL ENCLOSED $__________________
Entries must be received by 11/04/17!
Don't forget to include
your signed waiver!
WEST CHILI CONTEST & BENEFIT
All proceeds to benefit: Shop with a Cop
Rules and Regulations
CATEGORY “A” – Traditional chili is defined as any kind of
meat or combination of meats cooked with chili peppers, various other
spices and other ingredients with the exceptions of items such as beans or spaghetti, which are STRICTLY FORBIDDEN.
CATEGORY “B” – Non-traditional chili is defined as any
kind of meat or combination of meats cooked with chili peppers, various
other spices and other ingredients such as beans.
You may use any choice or combination of meats in each category. Beef, Pork, etc. (land) No fish, seafood, etc. (water)
No garnish is allowed.
The entry fee will be $20.00 per chili entered. Contestants may
enter more than 1 batch of chili.
There will be a 1st, 2nd, and 3rd place trophy (no money-this is a fund raiser).
All ingredients must not be pre-cooked or treated prior to the event – chili is to be cooked on site!
Contestants may use charcoal, wood, pellets or propane. No electric device may be used for cooking.
The minimum cook time is 3 hours.
responsible for supplying all of their own utensils & products relating to
submission and maintenance of its proper temperature for serving. Spoons and cups for use in serving chili to
the general public will be provided. Condiments will also be provided.
Each contestant is requested to cook a minimum of four
(4) quarts of additional competition chili. Any
additional chili (Other than that which is submitted) will be offered for sale to the public to help raise benefit funds.
Each contestant will
be assigned a “contestants number” by the Chief Scorekeeper/Judge and be
given a container in which their chili will be turned in at the time of the official judging. The decision of the judges is final.
Category A - 11:00 to 11:15
Category B - 12:00 to 12:15
Each contestant is responsible for policing and cleaning up the area at the
end of the day and removing
all items from the area. No items shall be allowed to remain after the close of the Cook-off.
chili should look inviting and appetizing. The International Chili Society
points out that red pepper chili
should be reddish brown in color, never yellow or green. The color should be variegated throughout the
bowl; no chili should be monochromatic (with only one color).
the chili before tasting it. The chili should have a pleasant smell that makes
you want to eat it. Some
chili is so hot you are able to smell the spice in the peppers while others are fragrant from the spices such as
turmeric, sumac or paprika. There may even be a hint of cocoa in it. If the chili smells sour or foul, you
will have to give it a low score.
at the ratio of the sauce and the meat. The International Chili Society deems
that chili should not be runny or watery
and should have some body to it. Chili cannot be greasy or grainy either. Too much fat from the meat remaining
in the chili can ruin the consistency by creating grease. The chili cannot be too dry or lumpy. You want to have a base
of sauce around your meat and beans. The chili should include sauce; don't let the contestant cook it down so the sauce is
gone. The chili should include a good proportion of meat and beans.
taste of the chili should be the most important category. Rate the taste based
on how the ingredients blend
together. The idea is to not have one ingredient dominate the pot of chili. Your contest may have specific awards that
you will also judge such as, “Hottest Chili,” “Most Unusual”, or “Best Use of Alternative Meat." This is the stage to
select what offerings are in contention for those awards.
DISQUALIFICATION & EVICTION
A cook team is responsible
jointly and severally for its head cook, its team members and its guests.
a. Excessive use of
alcoholic beverages or public intoxication with a disturbance. Any alcohol
consumed ("Red Cup" rule applies) must be done responsibly and within the confines of your site.
b. Serving alcoholic
beverages to the general public.
c. Use of illegal
d. Foul, abusive, or
unacceptable language or any language causing a disturbance.
e. Excessive noise,
including but not limited to that generated from speakers, such as radios,
CD players, TVs, public address systems or amplifying equipment, will not be allowed during quiet
time, designated to start at 11:00 p.m. on contest nights and will last until 7:00 a.m.
unless otherwise determined by the event.
f. Fighting and/or
g. Theft, dishonesty,
cheating, use of prohibited meats, or any act
involving moral turpitude.
h. Excessive or continued
complaints from teams on any of the above rule infractions shall be
considered grounds for immediate disqualification from the contest by Representatives, Organizers and/or Security.
In addition, any violation
of the above rules shall be reported to the Directors who may in addition to the
disqualification impose additional penalties upon the team, the head cook, and its members including but not limited to
disqualification from competing in future events for a period of time not to exceed five years. All complaints of disturbance
or violation of quiet time shall be reported to the Directors.
WAIVER OF LIABILITY
In consideration of accepting this entry, I the undersigned, agrees to indemnify and hold harmless the
City of Sidney, and its employees, Chili Cook-off and committee and all sponsors, including Officers, Directors,
Servants, and Agents and /or Employees. The Cook-off will in NO CASE be responsible for any loss, damage,
or injury to the person, animals, or property of Exhibitor, or Exhibitor’s Agents, Servants, Family, and/or Employees,
regardless of how much loss damage or injury is occasioned and by whom. Chamber and Exhibitor further agree
that Exhibitor will protect, indemnify and save harmless the “Cook-Off” from any/all claims, suits, and/or judgments
(including the cost of defense of any loss, damage or injury to any person, animals or property occasioned by
any action or inaction of Exhibitor either solely or in conjunction with the “Cook-Off” or anyone else).
agree that I will be responsible for my own insurance and under this hold
harmless clause that is made a
part of this contract. I have carefully read and fully understand its contents. I am aware that this is a release
of liability, hold harmless agreement and assumption of risk agreement and that it is a legally binding contract.
I further understand that this release is binding on my heirs or anyone making a claim.
I sign of my own free will. ALL TEAM MEMBERS MUST SIGN THE WAIVER!