Texas Chili Rules (No beans)
- Contestants must provide their own cooking apparatus, utensils, cooking fuel and ingredients.
- Chilis can be any kind of meat, vegetables, chile peppers, spices and/or other ingredients, except for beans.
- All chili must be cooked from scratch on site the day of the cook-off. “Scratch” is defined as starting with raw meat. No pre marinating is allowed. Meat may be pre-cut or ground. MEAT MAY NOT BE PRE-COOKED. This means that leftover smoked meat from the KCBS competition is NOT ALLOWED. Other ingredients may not be pre-cooked or treated in anyway prior to the event. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, broth, and grinding or mixing of spices. All other ingredients must be chopped & prepared during the preparation period.
- Commercial chili powder is permissible, but complete commercial chili mixes are not permitted.
- All chili must be prepared in the open (no cooking in motor homes, etc.).No garnish is allowed. Nothing is to be placed on top of the chili, including onions, chips, cheese, etc.
- Each contestant will be assigned a number and be given a 32 oz. container for turn-in.
- Each contestant should verify that the number on the bottom of their container is the same as their assigned contestant number. Each contestant is responsible to deliver their container, which should be filled as much as practical, to the judging area at the official time for judging.
- Judges will be told to base their scores on the following considerations: flavor, texture of the meat, consistency, blend of spices, aroma, and color.
- All other rules from the Outdoor Cooking contest apply unless noted above.
Heart of Texas
BBQ Competition and Cook-off
Sept. 22 – 24, 2017