Chili Cook Off

February 12th 6pm at 332 Main Street Emmaus
Chili Entrance fee $10 – Guests $5

Two categories will be judged, “traditional meat chili” and “vegetarian chili.” One winner from each category will be selected, as well as a “people’s choice” winner acknowledged.

1. Contestants may only enter 1 batch of chili, per household to be judged. Contestants will not have access to the judging area.
2. All ingredients must be pre-cooked & treated prior to the event – chili is to be brought “ready-to-eat.” Maintenance of its proper temperature for serving is suggested by use of a crock pot. Cooking on site is not permitted.
3. Contestants and entries must be at Perk on Main by 5:45pm. Judging begins promptly at 6:00pm.
4. Each contestant must cook a minimum of two (2) quarts of competition chili. Three (3) four (4)oz containers will be presented for judging. Any additional chili will be served to the public for the “people’s choice” judging.
5. Each contestant will be assigned a “contestants number” and be given three (3) containers in which their chili will be collected at the time of the official judging. Each contestant should verify that the number on the bottom of their container is the same as their contestants’ number assigned to them. All meat entries will be numbered as follows: 1,2,3…vegetarian entries: 1v,2v,3v…
6. The decision of the judges is final. Judging will be based on score cards which are numbered.

Judging
In this competition the chili will be blind judged (no one knows the identity of the cook) and scorecards will be based on the following six characteristics: Ranked on a scale from 1-10, 10 being the highest score.

1. Texture
2. Flavor
3. Consistency
4. Spice and taste
5. Aroma