1

Contestants may enter as an individual or team.  Teams are limited to three (3) people. Only one chili recipe may be submitted for each entry.

2

For purposes of this event, chili is defined as any kind of meat, or combination of meats, cooked with chili peppers, various other spices and other ingredients with the exception of fillers such as pasta or rice, which are strictly forbidden. Beans are allowed.

3

A prepared two-gallon minimum is required for each entry.  This means: Bring the chili cooked and ready for tasting and judging at 6pm.

4

The chili must heated to 145°F at the start of the 6pm tasting, and maintained at that temperature throughout the event.  All meat must be thoroughly cooked. 

5

Chili will be served to the general public in 2 oz cups.  Kiwanis will provide spoons and cups for serving the chili.  

6

(a) Judges’ Choice.  A special panel of judges will select winners based on the following criteria: (1) Aroma; (2) Red Color; (3) Consistency; (4) Taste and (5) Aftertaste.  Samples of each chili entry will be collected in numbered cups at the start of the contest for blind judging.

(b)  People’s Choice. The public attendees will cast votes for their favorite chili by depositing “vote tickets” in a container (provided) at your table.  When the first pot of chili runs out and/or the Kiwanis chili official calls time, the contest is over and the vote containers will be collected for counting. 

7

Only Sterno will be allowed for heating.  NO HOT PLATES, CROCK-POTS OR PROPANE!  If you do not have a serving dish that uses Sterno for heating, call 510.764.1472 for limited accommodations.

8

When serving chili to the public, no cash may be accepted.  Only taste tickets can be collected and no chili may be served without a taste ticket.

9

Your table space is approximately 4’ x 2’.  Contestants are encouraged to set up their equipment and decorations starting at 5pm.  You can be as creative as you want in attracting the crowd and getting votes. Wall signage is limited to 3’ x 2’ and must be hung with painters’ masking tape (available on-site).

10

Contestants must be present during the time of the cook-off (serving, judging, etc.) Do not allow tasting by family or visitors prior to the official opening of the chili tasting at 6pm.

11

Each contestant is responsible for completely policing and cleaning up their area at the end of the tasting and removing all items from the area.  No items shall be allowed to remain after the close of the event. Anything items remaining after the event will be discarded.

12

Pre-registration is required.  Competitor registration forms (with payment) will be accepted no later than January 16, 2008. The entry fee includes dinner tickets for two (2) team members.  One additional discounted dinner ticket may be purchased for $20. 

All proceeds benefit Alameda charities

Space is limited

Burn the competition

Reserve your spot today!

ALL COMPETITORS' SPOTS HAVE BEEN FILLED.

CALL 510.764.1472 TO PLACE YOUR NAME ON A WAIT LIST IN CASE OF A CANCELLATION.