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2010 Team Information
Chilifest is a celebration of the art of
making CHILI!!! This
is a day of fun for both the participants as well as the
attendees there to taste the chili.
It gives everyone the opportunity to taste a wide variety
of chili and then vote for their favorite.
Some booths focus exclusively on the chili making while
others go for the whole package, decorating their booth with a
theme, dressing in costume and putting on a show.
All of which is encouraged; the order of the day is FUN!
Chilifest will supply you with the sampling
cups and supplies for the public attendees.
Your job is to make your best chili recipe.
The public tasting will be from
Noon
to
5pm, you should plan on preparing at least 5 Gallons of chili for
the public tasting. People
are looking forward to tasting a large variety of chilis so feel
free to enter as many competition divisions as you like.
So put together your best recipes, props, costumes and
cooking supplies and enter your team for Chilifest 2010!
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Cost:
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$25 Per
Team
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Registration:
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Complete Registration Form
Mail Form and $25 Check Payable to
Chilifest
Mail To:
Chilifest
618 Professional Park
New Haven
,
IN
46774
CLICK
HERE FOR
2010 REGISTRATION FORM!
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Tents, Tables & Supplies
Schedule:
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Chilifest provides:
1- 8ft Serving Table
People’s Choice Tasting Cups
You Provide:
Canopy or Awning ( If Desired )
Decorations/Costumes/Booth Theme
Prep/Cooking Table
Cooking Supplies
Cooking Equipment
ELECTRICITY IS NOT AVAILABLE!
| 7:30
AM
Registration
Opens |
| 8:45
AM
Mandatory
Cooks Meeting |
| 9:00
AM
Cooking
Begins
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| Noon
CASI
Turn-In |
| Noon
– 4pm Public Chili
Tasting
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| Noon
People’s
Choice Voting Begins |
| 1:00
PM
Red
Chili Turn-In
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| 2:00
PM
White
Chili Turn-In |
| 3:00
PM
Chili
Verde Turn-In |
| 3:30
PM Salsa
& Beans Turn-In |
| 3:30
PM
People Choice Voting Ends |
| Awards
Following Completion of Judging |
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Set-Up & Location |
Check-In/Registration opens at
7am
Saturday Oct 3th.
You will be assigned a space at that
time.
Each Team will be assigned a 12 X 12
Ft Area for your
tent/canopy and
decorations. If you need more space than
this please contact Bob at 260-418-2170 to make arrangements.
No vehicles will be allowed in the
cooking area. |
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Cooking
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Chili must be cooked on-site the day
of the Cook-Off
Chili must be made completely from scratch
Cannot used precooked meat or other ingredients
Home Canned Ingredients are NOT ALLOWED.
Prepare and Cook in a sanitary manner
Chili Pots must have lids.
Cooking conditions are subject to inspection |
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CASI
DIVISION
ONLY |
CASI DIVISION ONLY
No Fillers, Beans or
Pasta
No Complete Chili Mixes
Judging Rules based on
CASI Criteria
Complete CASI Rules & Information Available at:
www.chili.org
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For more information please call Bob at (260) 418-2170.
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