Here are the rules for the Chili Cookoff taking place on Jan 30th!
1. Official signed chili cook-off registration forms must be received with a nonrefundable
$25.00 entry fee by Jan 26th 2011. On site registration will be
accepted with a non-refundable $10.00 late registration fee through 9:00am
Jan 30th 2011. Space is limited.
2. A chili entrant team will consist of at least 2 people: 1 person to dispense chili into
tasting cups and 1 person to serve the public.
3. Set up of your assigned area must be complete and chili ready to serve to
official judges(the priests) by 10:30 am. Mother Seton Youth Group will be on site at
7:30am. Entrants may begin setting up their booths at 7:30am.
4. Appropriate “themed” decoration of your area and related costuming is
encouraged.
5. Mother Seton will provide an assigned table, testing cups, spoons and
bowls for the public, tickets and a ballet box to contestants.
6. Chili must be cooked from scratch at home and brought on site the day of
the cook-off. Each cook must prepare 1 – 3 gallons of chili to be judged by
the public.
7. All meat and poultry must be obtained from USDA approved sources.
Please note: Home canned and home prepared foods are not allowed.
8. A listing of ingredients used to make the chili must be displayed.
Quantities do not need to be included.
9. The chili container must be a crock-pot or electric roaster to maintain the
chili at a temperature of 140 degrees or higher. Contestants may also
bring their own camp stove and pot if they prefer to use them, again
maintaining a temperature of 140 degrees or higher. It is recommended
that contestants also bring extension cords.
10. Contestants will provide a food thermometer to check internal
temperatures of chili to assure proper temperature for serving.
11. Contestants will provide multiple sets of utensils to be changed out in case
of contamination.
12. Mother Seton Parish will provide one power strip and a limited number of
extension cords, buckets containing sanitizing solution for cleaning work
surfaces and spills.
13. All food, equipment and utensils must be stored at least six inches off the
floor on pallets, tables or shelving protected from contamination.
14. No bare hand contact with food is allowed. Hand washing facilities are
available in the Parish Center.
REMINDER: Contestants must wash their hands after using toilet
facilities, coughing/sneezing and handling soiled equipment, etc.
15. All food-handling personnel shall maintain a high degree of personal
cleanliness by wearing clean outer garments and hair restraints (cap, hat
or hair net).
16. At the discretion of the representative from the MSP Staff, Chili Cook-off cooks may be required to taste their own chili prior to serving or at anytime so requested during the event.
17. All food must be covered when not in use to protect from customer
handling, coughing, sneezing or other contamination.
18. Contestants agree that all money(s) collected will be donated to TAG Mother Seton Youth Group for scholarships, retreats, etc.
19. All personal belongings must be stored in a designated area away from
food, equipment, utensils, etc.
20. No deliberate sabotage to another contestant or their entry will be
tolerated and such an act would lead to automatic disqualification.
For a registration form click HERE
