2010 Brevard County Fair Chili Cook-off

Sponsored by the Brevard Cattlemen's Association

Download the official entry form

The 2010 Brevard County Fair is pleased to announce the first annual Chili Cook Off to be held at the 2010 Brevard county Fair on Saturday, March 20 at the Fair Grounds located at Wickham Park Pavilion in Melbourne, Florida. This is an open cook off with specific rules that must be adhered to.

Rules

1. There is an entry fee of $30.00 per team. Participating team members must be at least 18 years old.
2. The competition will be limited to 20 teams.
3. No ingredient may be pre-cooked in any way prior to the commencement of the official cook off. Meat may be treated, precut or ground, but not pre-cooked. The meat source must be at least 75% beef. All other items must be chopped or prepared during the preparation period.
4. Will have to comply with the Food Hygiene requirements as they pertain to the cook off as set forth by the State of Florida, Department of Health, Chapter 64E-11, Florida Administrative Code.
5. Chili must be made from scratch: cooking beginning with raw meats, vegetables and spices; complete commercial chili mixes are not permitted.
6. The cooking period will be a minimum of three (3) hours and a maximum of four (4) hours. Official starting time is 12:00 noon. Cooking during the entire cooking time is at the sole discretion of the contestant.
7. The fair shall conduct a contestant’s meeting, at which final instructions will be given and questions will be answered. The meeting will be held no later than one (1) hour prior to the official starting time of the cook off.
8. Teams are responsible for supplying all of their own cookware, utensils, tables, etc. The fair will provide a 10’ X 10’ area for each team to prepare their chili. Power will not be available so teams must provide cooking source.
9. Each team must comply with the proper fire codes as prescribed by the City of Melbourne, Article II – Fire Prevention Code.
10. Each team must cook a minimum of two (2) quarts of competition chili prepared in one pot, which will be submitted for judging.
11. Each team will receive a participation rosette. There will be a first place award, with $225 cash prize, a second place award with a $175 cash prize and a third place award with a $100 cash prize.
12. Teams will be issued up to 2 complimentary exhibitor passes for each team member for entrance to the fair. Teams will not exceed four (4) participating members.
13. Judges will vote for the chili based on the following criteria: flavor, texture of the meat, consistency, blend of spices, aroma and color. Special consideration will be given to presentation of the cooking site, as well as presentation of the final product. The decisions of the judges shall be final.

Booth

• Each booth is 10’ X 10’ 9 (Approx.) – we provide nothing more than the space.
• You may set up the booth on Saturday (March 20, 2010) prior to the competition.
• At the close of the event, all booth equipment must be removed from the site. Break down of your booth may begin after judging is completed. All vehicles will use the service entrance to the fair grounds.
• Booths do not have running water.
• Open fires are not permitted.
• Teams are allowed to have a sponsor and promote the sponsor during the competition by use of logo, signs and displays.
• Under no circumstances is food, drink, or novelties to be sold to the public.

Registration

Registration: to be a participant in the Chili Cook-Off, download the official entry form.

Final On-Site registration – A representative from your team will need to check-in at the final registration on Saturday morning.

Final Registration Hours: Saturday, March 20th; 10:00 to 11:00

At final registration, you will receive confirmation of your booth space assignment