Open Chili & Salsa Entry
 

$25 entry fee for chili    $10 entry fee for salsa

 

• Each team submits ONE QUART of chili for judging.

• Each team provides A MINIMUM 4 gallons of chili for public sampling.

• Tasting wristbands go on sale at 2 p.m.--pubic sampling begins

 

Sampling Procedure: The Friends of Hillsville, Inc. will sell wristbands for tasting and will supply sampling cups and spoons to cooks, and cooks will serve up chili in the provided cups. Chili will be served to visitors wearing a wristband as long as the chili lasts.  The Friends of Hillsville, Inc. will provide a People’s Choice ballot box.
 

Times to Remember

• 9 a.m. Set-up takes place

• 10 a.m. Meat check takes place

• 10:30 a.m. Mandatory cooks’ meeting in judges' area (one rep. from each team only)

• 11 a.m. Chili competition begins

• 2 p.m. Cooking ends and chili turned in to be judged.

• 2 p.m. Public sampling begins (see procedure above); showmanship judging begins

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Winners will be announced from the stage later in the evening.
 

Important Chili Team Info

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1. OPEN Red Chili defined as any kind of meat or combination of meat, cooked with red chili peppers, various spices and other ingredients. Fillers are allowed in the open chili category.  Since the competition involves sampling by judges and attendees, please be aware that each team’s liability is based on ingredients cooked in the chili. Any teams preparing and serving harmful ingredients will be held liable.

2. No ingredient can be precooked in any way prior to the commencement of the official cookoff. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding or mixing of spices. Meat may be pre-cut or ground. Meat cannot be precooked or marinated. Other ingredients, i.e. onions, peppers, etc. can be pre-chopped and brought to the cook site or chopped on site. No precooked chili may be used to extend the day’s chili.

3. Salsa must be homemade.  Salsa may be brought to the site that day or it may be prepared at the shootout.

4. Check-in:  Please check-in at the registration table to receive your booth assignment. Check-in is from 9 a.m. – 11 a.m.

5. Setup:  Each team will be given a 12 ft. x 12 ft. space. You are to provide a 10 ft x 10 ft tent/canopy for your booth, tables, chairs, trash cans and something to cook on (camp stoves or propane heated pots are best). No campfires are allowed. Only one vehicle per team is allowed into the festival area. Please unload your tent, tables and supplies as quickly as possible and then exit the event area to park in the parking lot. Walk back and set up your booth after you have parked your car. Reminder: Individual booths will have no running water or electricity. Cooks should bring their own water for cooking.

6. Cooking of chili ingredients begins at 11 a.m. Anyone cooking chili prior to the 11 a.m. start time will be disqualified.  Stoves can be turned on before 11 a.m.to boil water only. All meat will be inspected prior to the 11 a.m. start time. All teams must provide their own cooking utensils and meat thermometer. There will be a mandatory cooks’ meeting at 10:30 and each team will be given their judging container and their contestant number at this meeting.

7. Tasting procedure: A wristband and a People’s Choice ballot will be sold together at the ticket tent for $5. The Friends of Hillsville, Inc. will provide 2 oz. tasting cups and spoons to all teams. Teams should serve chili in supplied cups only until their supply runs out. Please use ONLY the provided cups for sampling to the general public. The use of bowls is cause for disqualification. (Tip: When you serve, there is no need to fill the chili cup all the way. Just a spoonful or two of chili will do for tasting. This will allow your line to move faster and your chili will last longer.)  Only serve to visitors wearing an official wristband.

8.  This is a rain or shine event.

9.  Have Fun! We want the chili shootout to be enjoyed by all! Make it FUN and be responsible. Good luck!

 

FREQUENTLY ASKED QUESTIONS
 

What is the entry fee?
$25 per team for chili team entry (a maximum of four people per team) and $10 per salsa entry. You may enter additional recipes; each entry will be judged separately. Team Captain must be 18 years or older to enter.

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How much chili do I make?
Teams will submit one quart of chili to the judges. You will use the assigned container that you receive at the cooks meeting to submit to the judges. Each team is required to prepare a minimum of 4 additional gallons of chili for sampling by the public.
 

What are the turn-in times?
Teams are responsible for getting their chili to the judges’ table on time. Judges are voting on the chili based on the following: good flavor, texture, consistency, blend of spices and color. Check your Cook’s Packet for details about turn-in times for each category. Three OPEN/JUDGES’ PICK Chili cash prizes will be awarded as well as trophies. Other awards to be handed out are The People’s Choice Award (best chili voted on by the people!) and the Showmanship Award (for best booth decoration). Winners will be announced from the stage.
 

What is “People’s Choice Award” (TPCA)?
Judged by the visitors to your booth instead of the sequestered judges, the TPCA results are influenced by your showmanship, decoration and attitude PLUS the flavor of your chili. Having a unique chili name, a festive booth and showmanship can draw the public to your booth for tasting–the best booths get the most votes. Have fun and be sure to invite your family & friends to participate! The Friends of Hillsville, Inc. will have a TPCA ballot box and will be collected.

First Place People’s Choice prize/trophy will be awarded.
 

What is the “Showmanship Award”?
Judged by super-secret judges not associated with any show team. Judges look at your theme, costume, booth set up, action, and audience appeal. The bigger and brighter the better! And remember, even if your chili doesn’t win, you can still win for showmanship. One showmanship prize is awarded.
 

When can I break down?
All teams are responsible for breaking down and cleaning up their booth and surrounding area at the end of the event. All items should be packed up and ready for a quick pick-up when you pull your vehicle around. No vehicles are allowed into the event area until after 4:30 p.m.

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A printable version of this can be found here.

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