Official Rules for the Old Time Chili Cook-Off ---April 16, 2011


Location: Bicentennial Park & Parking Lot off Sunset Avenue in Asheboro, NC 27203.


Enter from Sunset Ave. between the CUOC Building and the railroad tracks.


1. Register to cook chili as soon as possible. Spaces are limited this year so it’s first paid, first served. Registration is $25.00. After registration is paid, cooks will be assigned a space and a CONTESTANT NUMBER. Keep this number confidential; it will be used to identify the chili for judging. A cooking space is 10’x10’ and 12’ from the next cooking space. See Rules 8 & 9 for more info about Cooking Spaces.


2. Cooks are responsible for supplying their own heating elements, tables, cooking utensils, and ingredients. Acceptable heating elements are: gas or charcoal grills, camp stoves, or other gas/propane cooker. No electricity or running water is provided. No open fires are allowed. A copy of the local Fire Marshal’s regulations is available and must be followed. Bring a tent/canopy with a permanently affixed NFPA Standard 701; a certificate of compliance should be sent to the Fire Marshal and a copy kept on site. The event is providing containers for people to put their ballots in for the People's Choice Award. Containers will not be located at each cooker's booth.


3. Plan to prepare a minimum of 10 gallons of chili. Cooks should be on site and ready to start cooking at 7:00 a.m.on April 16th. Head Cooks must attend a mandatory meeting at the Judges booth at 8:30 a.m.so there must be another person in the cooking space at that time to monitor the cooking. Chili must be ready for judging and tasting at 12:00 NOON so plan your prep time accordingly.


4. Cook your favorite Chili recipe from scratch. Meat and vegetables must be fresh. Bottled or canned tomatoes, sauces, beverages, and spices are allowed. Meat may not be pre-cooked; vegetables cannot be pre-chopped. Vegetarian chili is allowed and welcome. If you are entered in the Chili Cook-Off, you cannot sell your chili! A standard 2 oz. sample cup must be used for public tasting. Cups will be distributed to head cooks at the 8:30 a.m.Mandatory Cook’s Meeting. It is recommended that sample cups be filled ¾ full. Two (2) 16 oz. cups with lids will also be distributed to head cooks to be filled with chili for the Judges. No sample chili can be given to the public until these 2 cups are picked up for judging at noon. See below…


5. At 12:30 p.m., cooks must fill 2 (two) 16 oz. cups with chili for the Judges. A Cook-Off staff person will come to each booth to check the cups and label the bottom of each cup with the cook’s CONTESTANT NUMBER ONLY; No Names. The Staff person will then deliver the two cups back to the Judges’ Booth. Winners will be announced at Bicentennial Park Stage at approximately 2:00PM. Cooks may begin cleaning up their space and packing equipment at that time however, vehicles will not be allowed back into the Park and parking lot area until 6:30 p.m.


6. Sanitation is crucial to the safety of all participants. Cooks must prepare and cook chili in the most sanitary manner possible. All cooking utensils, stoves, grills, tables, etc., must be clean and safe. All cooking booths are subject to inspection by Event Staff, Judges, and local health department officials. Failure to comply may result in disqualification. The Randolph County Health Department Rules for Non-Permitted Food Stands must be followed; a copy is attached.


7. Every Chili Cooker/Contestant must type (or print) and post an 11”x14” sign, labeled “Chili Rating” that designates the chili as: Mild, Medium, Hot, Xtra Hot, or Diabolical. If peanut oil or any peanut product is used in any way to prepare the chili the following warning must be on the sign: ALLERGY ALERT: Peanut Oil/Products Used! Cooks must use all caution in rating the chili and warning the public about possible allergens. Safety is our #1 priority!


8. A Showmanship Prize will be awarded this year so each cooker/contestant is encouraged to decorate their booth, wear costumes, hawk your chili to get People’s Choice Votes, and have fun! Pick a theme and tie your booth decorations, costumes, and chili name together for the best presentation.


9. Cook-Off contestants may use their booth to advertise their business or non-profit organization by handing out printed materials. Contestants may sell craft items, souvenirs, or raffle tickets for an item that the contestant provides. However, no food or beverages may be sold at cooking booths. Only authorized and licensed food vendors will be permitted to sell food and beverages.


10. Cook-Off Judges will not know the identity (name) of the Cook/Contestant, only the Contestant Number. The decision of the judges is final. Judges will base their decision on the following characteristics: a) Appearance: The chili looks appetizing. b) Aroma: The chili smells good. c) Texture: The chili features a smooth combination of meat and sauce—and is not dry. d) Flavor: The spices and sauces have permeated the meat and blended well together.

Here are the prizes!
One Grand Prize of $600  will be awarded and 2nd Place winner takes home $400.  Chili Judges will also award a $200 prize for the Best Showmanship.  The People’s Choice Award. will go to the chili cook who has recieved the most votes by the
public.  In order to vote, festival goers must buy a $5.00 wristband which includes chili tasting, doorprize ticket, and voting
ballot.


Disclaimer: We cannot anticipate all possible questions or situations not covered by these rules. The Cook-Off Committee and host, Randolph Heritage Conservancy, Inc. will make decisions as questions arise based on fairness and safety.


Old Time Chili Cook-Off April 16, 2011
RAIN OR SHINE, THE EVENT GOES ON

 Date: April 16, 2011


Public Opening Times: 10:00 a.m. - “Cruisin’ For Miracles” Car Show


12:30 p.m. - Old Time Chili Cook-Off


Location: Downtown Asheboro - Bicentennial Park & Adjacent Parking Area


Public Attendees: All adults and children, over 10, who want to sample chili and vote for the People’s Choice winner must purchase a ticket in advance or a wristband on the day of the event for $5.00 Tickets will be sold in advance for $5.00 each or 5 for $20.00.


SCHEDULE OF EVENTS


07:00AM--Cooks/Contestants must begin cooking.


08:30AM--Mandatory Head Cooks’ Meeting at the Judges Booth.


12:30 p.m. The Old Time Chili Cook-Off officially opens to the public.


Chili Cook submit chili to Judges promptly at 12:00 Noon. before any
samples are offered to the public.


12:30 p.m. -Public sampling of chili  and voting for People's Choice begins.
Music on Bicentennial Park Stage begins.


06:00PM--Event ends. All booths must be dismantled and all materials, including trash, must be removed.


06:30PM--Vehicles will be allowed back into the Bicentennial Park area so that cooks/contestants & vendors can load up their equipment.

Official Rules & Prizes

Location: Bicentennial Park & Parking Lot off Sunset Avenue
Cooker's Entrance: Enter from Sunset Ave. between the CUOC Building and the railroad tracks.

1. Deadline to register is April 12. Spaces are limited. Those who pay first will secure a cooking spot. Registration is $25.00. After registration is paid, cooks will be assigned a space and a CONTESTANT NUMBER. Keep this number confidential; it will be used to identify the chili for judging. A cooking space is 10’x10’ and 12’ from the next cooking space. See Rules 8 & 9 for more info about Cooking Spaces.

2. Cooks are responsible for supplying their own heating elements, tables, cooking utensils, and ingredients. Acceptable heating elements are: gas or charcoal grills, camp stoves, or other gas/propane cooker. No electricity or running water is provided. No open fires are allowed. A copy of the local Fire Marshal’s regulations is available and must be followed. Cooks must provide a bucket or pail to collect People’s Choice votes. Bring a tent/canopy with a permanently affixed NFPA Standard 701; a certificate of compliance should be sent to the Asheboro Fire Marshal and a copy kept on site.

3. Plan to prepare a minimum of 10 gallons of chili. Cooks should be on site and ready to start cooking at 7 a.m. on April 17th. Head Cooks must attend a mandatory meeting at the Judges booth at 8:30 a.m. so there must be another person in the cooking space at that time to monitor the cooking. Chili must be ready for judging and tasting at NOON so plan your prep time accordingly.

4. Cook your favorite Chili recipe from scratch. Meat and vegetables must be fresh. Bottled or canned tomatoes, sauces, beverages, and spices are allowed. Meat may not be pre-cooked; vegetables cannot be pre-chopped. Vegetarian chili is allowed and welcome. If you are entered in the Chili Cook-Off, you cannot sell your chili! A standard 2 oz. sample cup must be used for public tasting. Cups will be distributed to head cooks at the 8:30 a.m. Mandatory Cook’s Meeting. It is recommended that sample cups be filled ¾ full. Two (2) 16oz. cups with lids will also be distributed to head cooks to be filled with chili for the Judges. No sample chili can be given to the public until these 2 cups are picked up for judging at noon. See below…

5. At 12:00PM (noon), cooks must fill 2 (Two) 16 oz. cups with chili for the Judges. A Cook-Off staff person will come to each booth to check the cups and label the bottom of each cup with the cook’s CONTESTANT NUMBER ONLY; No Names. The Staff person will then deliver the two cups back to the Judges’ Booth. Winners will be announced at Bicentennial Park Stage at 4:30 p.m.. Cooks may begin cleaning up their space and packing equipment at that time however, vehicles will not be allowed back into the Park and parking lot area until 6:30 p.m.

6. Sanitation is crucial to the safety of all participants. Cooks must prepare and cook chili in the most sanitary manner possible. All cooking utensils, stoves, grills, tables, etc., must be clean and safe. All cooking booths are subject to inspection by Event Staff, Judges, and local health department officials. Failure to comply may result in disqualification. The Randolph County Health Department Rules for Non-Permitted Food Stands must be followed; a copy is attached.

7. Every Chili Cooker/Contestant must type (or print) and post an 11”x14” sign, labeled “Chili Rating” that designates the chili as: Mild, Medium, Hot, Xtra Hot, or Diabolical. If peanut oil or any peanut product is used in any way to prepare the chili the following warning must be on the sign: ALLERGY ALERT: Peanut Oil/Products Used! . Cooks must use all caution in rating the chili and warning the public about possible allergens. Safety is our number 1 priority!

8. A Showmanship Prize will be awarded this year so each cooker/contestant is encouraged to decorate their booth, wear costumes, hawk your chili to get People’s Choice Votes, and have fun! Pick a theme and tie your booth decorations, costumes, and chili name together for the best presentation.

9. Cook-Off contestants may use their booth to advertise their business or non-profit organization by handing out printed materials. Contestants may sell craft items, souvenirs, or raffle tickets for an item that the contestant provides. However, no food or beverages may be sold at cooking booths. Only authorized and licensed food vendors will be permitted to sell food and beverages.

10. Cook-Off Judges will not know the identity (name) of the Cook/Contestant, only the Contestant Number. The decision of the judges is final. Judges will base their decision on the following characteristics: a) Appearance: The chili looks appetizing. b) Aroma: The chili smells good. c) Texture: The chili features a smooth combination of meat and sauce—and is not dry. d) Flavor: The spices and sauces have permeated the meat and blended well together.


Disclaimer: We cannot anticipate all possible questions or situations not covered by these rules. The Cook-Off Committee and host, Randolph Heritage Conservancy, Inc. will make decisions as questions arise based on fairness and safety.

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