Official Chili Cookoff Rules   

20th Annual Chili Cook-Off 

Col. BJ Smith VFW Post 9892 

26 November 2011 

Venue: Bali Hai Beach Resort 

1. Teams:  Individuals, Organizations, or Families 

2. Name:  Each team and its Chili recipe should have a name. 

3. Chili Team Captain:  Must be an adult.  Team Captains and crew will be provided with up to five (5) commemorative shirts. 

4. Equipment:  VFW Post 9892/Bali-Hai will provide each team with a booth, table, and work area.  Teams are responsible for their own chili ingredients, cooking utensils, stove and gas or grill/hibachi and charcoal.  No electrical appliances are allowed, but pressure cookers are permitted 

5. Cooking Time:  Shall be from 8:30 A.M. to 12:30 P.M.  Samples of Chili MUST be ready for judging at 12:30 P.M.  Approximately 12 Ounces shall be presented for judging in a container to be provided.  Teams must cook at least one gallon of chili. 

6. Preparation: Chili must be cooked on the premises between 8:30 A.M. and 12:30 P.M. on day of Chili Cook-Off. Advance preparations: e.g. pre-soaking beans, chopping ingredients, and starting charcoal are permitted. Cooking booths will be assigned the day prior and decorating may commence at that time.

7. Judging:  Judging will be based on merit.  Decisions of the judges will be final. 

NOTE: If it is necessary to re-heat your chili, you will be instructed by one of our Marshals.

8. Clean Up: Each team will be responsible for keeping its assigned area clean and leaving it in its original condition. 

9. Awards:  Best Chili and 1st & 2nd Runner-up plaques.  Commander’s Award (plaque) for combination of best booth decoration and team attire. Ms. Chili Pepper- Cash award and plaque.

10. Entry Fee: There will be an entry fee of 2,500 pesos, which must be paid no later than the Team Captains' meeting the day prior to the Chili Cook-Off. 

Note:  Please observe our Rules. Offenders may be disqualified.