Update: The Chili Cookoff has been postponed indefinitely.
This Chili Cook-Off used a double-blind judging procedure:
- Competitor’s chili entries will be collected in standard containers identified only by a letter (A, B, C, etc.). Cooks will receive these containers at the Cooks Meeting.
- Judges will not observe the collection process.
- Entries will be randomly assigned to two groups for the first round of judging. First round judges will also be randomly assigned to each group.
- Judges will assess the chili entries on the following criteria:
- The texture of the meat (not too tough or too mushy)
- Good flavoring and chili pepper taste (not too hot or too mild)
- Consistency of the mixture (Not too thick or too thin)
- The blend of spices. How well have they permeated the meat?
Aroma.
- Five entries from each group will advance to the final round, with a new set of judges, who will select the winners based on the same criteria used in the first round.
For more information: e-mail us.
