The BC Championship Chili Cook Off
OFFICIAL RULES 2004
1. All cook sites will be on grass or asphalt, therefore all cooking must be done on propane or Coleman stoves. OPEN FIRES ARE PROHIBITED.
2. Each site will measure approximately 12' X 12', and will be clearly marked. If more space is required, please contact Art Lindala.
3. Contestants must furnish their own equipment and ingredients.
4. All Chili must be cooked from scratch on the day of the cook off, scratch being defined as starting with raw meat and basic uncooked ingredients. (Complete mixes will not be permitted.)
5. JUDGING WILL BE IN TWO DISTINCT DIVISIONS:
Open Class Chili: This can be your favourite recipe, made from scratch, following all the official rules.
CASI Class Chili (Chili Appreciation Society International): Competition Chili in this class will be defined as any kind of meat, either finely diced or very coarsely ground, in a flavorful sauce of tomatoes and/or peppers and/or various seasonings, without such ingredients as beans, macaroni, and definitely no "floaters", i.e., whole or identifiable portions of any vegetables (e.g., peppers, mushrooms, etc.).
6. All Chili must be prepared out in the open (i.e., not inside a motor home, tent, etc.).
7. Re Open Class Chili: Any member of the general public who has attained official certification as an Open Class Chili Judge may judge Open Class Chili. Certification is obtained with an onsite donation of $5.00.
8. Re CASI Class Chili: All CASI Chili will be scored by a panel of Official CASI Judges; with the following criteria in mind - taste, aroma, consistency, colour and after taste..
9. Cooks must prepare and cook their Chili in a sanitary manner. These conditions are subject to inspection by the judging committee and/or regional or local members of CASI.
10. Each CASI Class Chili Team must make at least 2 gallons (9 litres) of Chili for judging and sampling. In the Open Class Chili competition, it's advisable to have more Chili available for tasting by judging members of the general public.
11. All Head Cooks will meet at 10:00 AM on the day of the competition. Cooking may begin any time after the meeting. Initial preparation (cutting, chopping, etc.) can start after 9:00 AM.
12. Finished CASI Class Chili must be taken to the judging stand at 3:00 PM SHARP to be eligible for judging (Will be announced). Finished Open Class Chili must be ready for sampling by Public Judges @ 3:00PM
13. The First Place Winning CASI Class Chili Team, and First Place Showmanship Team will qualify for entry into the Original Terlingua International Championship Chili Cook Off, which will be held in Terlingua, Texas, on November 6, 2004.
14. CASI Class Chili judging will be done on a "Double Blind" system basis using secret codes, so even the judges will be unaware of the identity of the winning teams until they are announced to the public.
15. Only four contestants per team will be permitted with the $40.00 entry fee. Any other support people for your Chili Team must pay a fee of $4.00 per person. Children under 12 years of age are admitted free.
16. All camping at the site will be free for Chili Teams, however there will be no RV hook-ups available. Therefore, your "camp" must be self-contained. Public washroom facilities will be available.
17. Registration and check-in for camping must be done - at the latest - on the day or evening before the competition. This must be done in person, or by phoning Art Lindala.
18. No vehicles will be allowed on cook-sites, unless the vehicle is part of your cooking set-up, or is needed for Showmanship purposes.
19. Failure to comply with these rules is reason for disqualification of an individual cook and/or team.
20. Have a great time!
FOR MORE INFORMATION, PLEASE CONTACT: Art Lindala call 250-716-0453 or email chiligula@telus.net
Or visit the following sites; http://www.abowlofred.com/