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Chili Rules & Judging

Contact Us

Chili Cook-Off Committee
uhdchili@uhd.edu 

Cooking Rules

  • Chili cannot be defined. Whatever you call chili, we will call chili. Chili may or may not contain meat and beans. Our one parameter is that cooking must begin with raw, uncooked protein.
  • Only one chili submission per team will be officially judged.  
  • Teams must produce a minimum of 6 gallons of chili. They should be prepared to serve about 200+ attendees.  
  • Chili must be ready to serve with a minimum temperature of 135°F by 3:00 p.m.  

Preparation and Cleanup

  • Cook-Off officials must inspect the cook site and verify that teams start with raw protein before teams may begin cooking.  
  • Teams may provide side dishes and/or garnishes (crackers, cheese, cornbread, etc.), but they will not be considered in the judging. 
  • A member of the Safety Squad will also inspect your site. Teams may only begin cooking after the safety inspection is completed. 
  • Teams must supply their cooking utensils and any necessary equipment.  
    • Teams must supply their propane cookers and stoves. Teams should use the Propane Tank/Fuel Inspection Checklist within the Chili Cook-Off Safety Protocols to ensure that their equipment will meet inspection requirements.
    • Electricity is available at the venue; however, teams must bring their own extension cords. Four fire extinguishers will be placed at various locations throughout the venue; teams are encouraged to bring their own.  
    • Teams should bring their own coolers with ice to ensure their chili ingredients are kept at the right temperature. There will be limited ice available from a machine on site.
  • Teams are responsible for booth cleanup. Teams must check out with a Committee member before leaving the site. No open alcohol containers are permitted to leave the venue.  
  • Teams must bring trash bags to pick up all trash. They should leave trash bags in designated areas.  
  • Teams are responsible for adhering to all safety procedures as outlined in the Chili Cook-Off Safety Protocols.  

Ingredients

  • A list of all ingredients used in the chili must be visible at each booth to provide information on food allergies.  
    • The Chili Cook-Off Committee will print the list of chili ingredients, which must be submitted among the Required Team Forms by the Captain’s Meeting on April 1, for each team to display at their booth. The team will receive the printed chili ingredient list at check-in. 
    • Teams will be disqualified from the competition if ingredients other than those posted are used.  
  • Cutting vegetables is the only preparation work that can be done before the event. ALL protein must be in unopened packages, kept at the correct temperature, within expiration, and prepared on-site. You can bring marinated meat, but it must be in the meat market package.
  • Teams can add alcohol as an ingredient in their chili. 

Judging Guidelines

🏆Best Overall Chili🏆

Each judge will score every chili entry on a scale of 0–10 per criterion, with 10 being the highest score. The maximum possible score per judge per team will be 10 points. Scores from all judges will be totaled, and the chili with the highest cumulative score will be awarded first place. We will award the top 3 teams as well as two People’s Choice winners on the day of the event.

Chili entries will be evaluated based on the following criteria:

  • Flavor/Taste (Highest Weight of Score): The chili should taste like chili—and taste good. This is the most important judging factor. Flavor should reflect a well-balanced blend of meat, spices, and seasonings, with no single ingredient overpowering the others. While some heat is acceptable, it should not be so spicy that it masks the overall flavor.
  • Aroma: The chili should smell appetizing . Aroma is often a strong indicator of flavor.
  • Aftertaste: The aftertaste, or “bite,” reflects the heat produced by spices and peppers. It should be pleasant and well-balanced, not bitter or metallic.
  • Texture/Consistency: The chili should have a balanced meat/vegetable/bean to sauce ratio. It should not be overly thick, watery, grainy, lumpy, or greasy.
  • Presentation/Color: The chili should have an appetizing and appealing appearance.

People’s Choice Awards

People’s Choice Awards are determined entirely by event attendees. Guests will have the opportunity to cast votes during the event for their favorite teams. Guests can vote for:

  • People’s Choice – Best Chili
  • People’s Choice – Best Decor

People’s Choice winners are based solely on attendee voting totals and are separate from the official judged awards.