2018 Chili Cook-Off Rules and Regulations
General Guidelines:
• Each booth must make AT LEAST 4.5 GALLONS OF CHILI (1 18-quart roaster). If the booth would like to request to provide 2 roasters, please call our office;
• Chili must be served from a commercial warming/steamer or electric roaster. Crock Pots are not allowed;
• Use coolers lined with plastic food service bags to transport chili;
• YOU provide a SMALL ladle and chafing dish for your booth;
• YOU provide a commercial extension cord (about 50’);
• YOU provide Table decorations or skirting (optional but encouraged);
• YOU provide a 6’ – 8’ table;
• LIMIT SERVING SIZES TO TASTING ONLY; and
• Each booth must display signage of the United Way logo (provided by United Way).
Health Requirements:
• If the food is not prepared in a kitchen that is licensed or inspected, a visible sign or place card must be posted that states: "These products are homemade and not subject to state inspection.”
• Each booth must post a sign stating the name of the person who prepared the meat and the address of where it was prepared. United Way will provide required signage.
• Chili shall reach an internal temperature of at least 165 degrees F throughout before being served.
• An adult shall be responsible for the operation of the booth and shall supervise any minors working at the booth.
• All servers shall maintain their hands in a clean, sanitary condition and wash hands immediately after using the restroom, handling raw food, smoking or otherwise soiling their hands.
• All servers must wear aprons, gloves and effective hair restraints such as hairnets, headbands or caps.
• Servers must not use tobacco in any form while on duty.
While health department guidelines are less stringent than in the past, please follow our guidelines to ensure food is properly handled and prepared to maintain a high level of food safety. We want to keep this a safe and fun event for all participants!
Pre-cooking the meat:
• This must be done prior to arriving at the mall. If you would like to use a commercial kitchen to cook the meat, please contact our office to be connected with one.
• Bring your pre-cooked meat at either 40 degrees F or below or 150 degrees F or above and finish the chili onsite with canned items and cleaned vegetables.
What Is Provided:
• Small serving cups and spoons are provided by the United Way at the registration tables where people purchase tickets for event
Chili Timeline:
• 7:00 a.m. Set-up begins;
• 10:30 a.m. Chili must be heated to 150 degrees F or above;
• 11:00 a.m. Deadline to bring chili to the judges; and
• 11:00 a.m. - 1:00 p.m. Chili is served to the public.
• 12:15 p.m. Deadline to vote for Community Choice Ballots
Chili must maintain 140 degrees F and above during the entire Chili Cook-Off
Award Information:
• Best Chili – Non-profit Division (prepared by a non-professional cook and a non-profit organization)
• Best Chili – Restaurant Division (prepared by a professional cook or establishment)
• Best Chili – Corporate Division (prepared by a corporation/business)
• Community Choice
• Best Booth
• Best Costume