DEERFIELD CHILIfEST 2019 | CHILI COOK-OFF RULES

Saturday, Sept. 28th, 2019

Fireman’s Park, Deerfield, Wisconsin

1. Teams may consist of an individual or a group of up to four people. Each team will be assigned a cooking and serving area. Only registered teammates, up to a total of four people, are allowed in the cooking and serving area. We will limit the number of teams to 20 so please register soon!

2. Teams must submit a registration form and $15 donation to Deerfield Lions Club;  sponsor of ChiliFest. Forms and payment may be mailed to: Deerfield Lions, P.O. Box 46, Deerfield, WI 53531. Please make checks out to Deerfield Lions Club.

3. Walk-up entries will be accepted on the day of Chili Fest. Sorry, no refunds will be given if you register and then are unable to attend.

4. A list of the ingredients going into your chili must be submitted with your registration form. We don’t want your recipe, just a list of items in it. All edible chili peppers legal in the U.S. are okay. Please don’t contact us asking for the names of legal chilies. If you can buy it in the U.S., it’s legal.

5. Each team must cook or bring a minimum of twelve quarts (3 gallons). You can prepare more than that, if you like. IT IS TO YOUR BENEFIT TO HAVE 3 GALLONS OR MORE CHILI TO LAST APPROXIMATELY 3 HOURS OF SERVING.

6. On your registration form, please list a name for your team. Pick a theme, decorate your booth and, if you want, dress up! A theme that tells something about your chili or about your team can go a long way toward influencing the public to vote for what you’ve cooked. Have fun! A best booth award of $50 will be awarded after chili winners are announced.

7. A panel of judges will vote the top three chili teams. Remember only teams who cook onsite are eligible for the Judges Choice first prize of $250. Walk-up teams cooking off-site are welcomed, and all teams, whether they cook on-site or off-site, are eligible for Judge's Choice second ($125) and third place prizes ($75).

People's choice winners will be paid off in 3 places as well; first prize ($75) second prize ($50) third prize ($25).

8. Teams cooking their chili at the park are required to attend a brief meeting at 9:45 a.m. on the morning of the chili cook-off, inside the Fireman’s Park pavilion. At this meeting, you will receive instructions for the day, be assigned a team number and a cooking area, and be able to ask questions. No set-up is to occur before this meeting. The set-up and prep period will begin at 10:00 a.m. The cooking period begins at 10:15 a.m. 

9. Teams cooking their chili off-site may check in any time between 11:30 a.m. and 12:30 p.m. All teams must be in place, with all tables, decorations, etc., ready to go, and chili hot and ready to serve by 12:45 p.m. to allow for the judges vote. Representatives of the Deerfield Lions Club will collect samples and deliver to the judges. Serving to the public will begin at 1:00 p.m.

10. You will be asked to taste your chili before submitting your sample for judging. Refusal to do so may result in disqualification. 

11. Members of the public wishing to taste chili will purchase a punch card with one punch per taste. The Lions Club will provide ladles, cups, and spoons for tasting, punch cards and hole punchers or sharpee markers. People’s choice voting will continue until 25% of the teams run out of chili. At that time a 15 minute warning will be given to make final peoples choice votes. Tasting will continue as long as any chili remains..

12. All teams must supply their own easty-up tent, tables, portable stove, utensils, knives, cutting boards, hand wash, booth decorations and anything else that you will need to make your chili. Teams will be setting up outdoors. Please plan to cook and to keep your chili hot with portable gas, if possible. A limited number of electrical outlets may be available and assigned on a first come basis. If you need an electrical outlet, please note that on your registration form. You may also cook your chili over an open flame within a portable fire pit or fire place or portable pit smoker.

13. Teams are to cook and serve their chili in as sanitary manner as possible. Items that must be kept cold must be stored properly in a portable cooler until needed. No refrigerators will be available. Proper hand washing and other sanitation is expected.

14. This is a non-sanctioned open event. Your chili is YOUR chili. Any kinds of meats, or combination of meats, cooked with chili peppers, various other spices including pasta and beans is okay. Vegetarian, green, and white chili is welcomed!