34th Annual Chili Cook-Off Registration
Online Entry Form

Contestants may enter only the People's Choice competition or both competitions (ICS and People's Choice)

ICS* Official Contestant Rules & Regulations
The following rules and regulations for cooks at the World’s Championship, State, Regional and District Cook-Offs are as follows:

1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA, which are strictly forbidden.
   

2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA, which are strictly forbidden.
   
   
3. Salsa: there are no rules as to the ingredients or how to prepare your Salsa.
   
   
4. No ingredient may be pre-cooked in any way prior to the commencement of the official cook-off.  The only exceptions are: canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and /or mixing of spices.  Meat may be treated (i.e. marinated or seasoned), pre-cut or ground.  MEAT MAY NOT BE PRE-COOKED.  All other ingredients must be chopped or prepared during the preparation period.
   
   
5. You must be an ACTIVE ICS member to compete in any ICS competition including Traditional Red Chili, Chili Verde, and Salsa.  You must be at least 18 years old.
   
   
6. Each contestant must cook a minimum of two quarts of competition chili (or salsa) prepared in one pot, which will be submitted for judging.  Additionally, a minimum of two gallons of chili (or salsa) must be prepared for public sampling.  Chili samples for the public and People’s Choice Award may contain beans and pasta, and do not have to be the same variety as that used for judging.
   
   
7. Contestants are responsible for supplying all of their own cooking utensils, etc. (also, electricity and ice are not available).
   
   
8. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and be given an official 32 oz. ICS judging cup.  Each contestant should verify that the number on the bottom of their cups is the same as their assigned contestant number.  Each contestant is responsible to deliver his or her cup, which must be filled to the bottom of the cup’s rim, to the judging area at the official time for judging.
   
   
9. Judges will be told they should vote for the chili they like best based on the following major considerations:  good flavor, texture of the meat, consistency, blend of spices, aroma, and color.
   
   
10. The decisions of the Chief Judge shall be final.
    
    
11. Set-up for the Missouri Chili Fest’ begins at 7:30 a.m.  ICS entry cooks must attend a mandatory cook’s meeting at 9:30 a.m. by the Main Stage.  There, contestants will receive their official numbered judging cup, and a review of the judging times.  Chili or salsa for public sampling must be ready by 11:00 a.m.  As a safety precaution, contestants’ vehicles may not be driven on the Chili Fest’ site between 11 am and 6 pm.
    
    
12. Additional information related to food safety will be included with the cook’s confirmation packet, to be mailed two weeks prior to the Chili Fest’.
    
    
13. Cooking Teams will be allowed a maximum of (10) team members at no cost.  Additional team members must enter through the Main Gate and pay a $5.00 per person admission fee.
    
    
14. For further information, please call the National Kidney Foundation at 314.961.2828.

Contestants may enter only the People's Choice competition or both competitions (ICS and People's Choice)

People’s Choice Contestant Rules

1. In addition to meats, peppers and spices, chili (red, verde, and or white chili) prepared for public sampling may include beans or pasta. (beans and pasta are forbidden in the ICS* contest.)  Salsa may contain a variety of vegetables, fruits, herbs, beans and spices.
   

2. Chili and salsa and all ingredients must be cooked on-site at the Chili Fest’. Exceptions include canned or bottled tomatoes, beans, tomato sauce, peppers, pepper sauce, beverages and broth.
   
   
3. Contestants are responsible for supplying all of their own cooking utensils, etc. (also, electricity and ice are not available).
   
   
4. Contestants must prepare at least two gallons of chili or salsa to participate in the event.  The National Kidney Foundation encourages teams to prepare more so that we have plenty of samples available for our crowds.  The more you prepare, the more opportunities to raise funds for the National Kidney Foundation, and the greater the opportunity for you to receive votes!  Suggested amount – 3 to 10 gallons or more.
   
   
5. Set up for the event begins at 7:30 a.m. on September 26th.  The event begins at 11:00 a.m. – All contestants must have chili or salsa ready for public sampling at 11:00 a.m.  As a safety precaution, contestants may not drive on or remove their vehicles from the Chili Fest’ site before 6:00 p.m.
   
   
6. People’s Choice ballots may be submitted until 4:00 p.m.. Only individuals who have paid an admission fee at the front gate will receive a People’s Choice Ballot.  Cooking team members may not vote in the competition.  Team members are forbidden from stamping, writing on, or placing stickers on any People’s Choice ballots.  Aggressive campaigning for votes is forbidden.  Teams may be disqualified by the Chili Cook-Off Committee if any team member is deemed to be acting inappropriately.
   
   
7. The winners of the People’s Choice Competition will be announced at the Awards Ceremony (time to be determined – between 5:00 pm and 6:00 pm).
   
   
8. Additional information related to food safety will be included with the cook’s confirmation packet, to be mailed two weeks prior to the Chili Fest’.
   
   
9. Cooking Teams will be allowed a maximum of (10) team members at no cost.  Additional team members must enter through the Main Gate and pay a $5.00 per person admission fee.
   
   
10. For further information, please call the National Kidney Foundation at 314.961.2828.

* International Chili Society

Questions?  Please call the National Kidney Foundation of
Eastern Missouri and Metro East at (314) 961-2828.