CONTESTANT RULES AND REGULATIONS


OFFICIAL RULES

  1. Cooks are to prepare chili in their assigned booth using their own source of cooking heat. No generators, electricity, or open fires allowed. Charcoal grills may be used providing a fire extinguisher is in the booth. In case of emergencies, call 911.
  2. You may not begin cooking until 9:00 a.m. Prior to 9:00 a.m., cooks may test their stoves and begin on-site preparation of canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, canned beans, broth, grinding and/or mixing of spices and beverages, chopping, slicing and peeling. If alcohol is used in the chili, cooks must post a sign in a prominent location stating that the chili contains alcohol; judges must be notified as well. Meats may be pre-cut or ground but not treated in any way. PLEASE FOLLOW EACH CATEGORY DEFINITION AND RESTRICTION CAREFULLY. If you begin cooking before 9:00 a.m., it will result in automatic disqualification. Exact turn in times will be listed in the cook's packet. The head cook must deliver the chili in the 32 oz. official collecting cup provided by the chief scorekeeper. Public tasting begins at NOON; TEAMS SERVING CHILI PRIOR TO 12:00 PM WILL BE DISQUALIFIED. PLEASE NOTE: Chili that is used for Public Tasting ONLY may be prepared ahead of time provided that it is transported to the event and heated in accordance with Health Code.
  3. Chili Categories

    Six categories (includes 3 ICS categories) of chili will be judged . If you are entering more than one category, all ingredients in each category must be prepared separately and a different cooking vessel is required for each category entered.

    1. NO-BEANS. This is defined as any kind of meat or combination of meats cooked with chili peppers, pre-cooked or canned tomatoes, various spices, and other ingredients. Ingredients such as beans or pastas are expressly forbidden.
    2. ANYTHING GOES. This may consist of meats, chili peppers, pre-cooked or canned tomatoes, various spices, and other ingredients, such as any variety of beans.
    3. CHILI VERDE*. This is an International Chili Society Sanctioned Category and you must be a member to compete. The winner will qualify for the World Championship Chili Cook Off set for Oct. 21-23 2016 in Reno, NV. 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 or PASTA, which are strictly forbidden.
    4. RED CHILI*. This is an International Chili Society Sanctioned Category. The winner will qualify for the World Championship Chili Cook Off set for Oct. 21-23 2016 in Reno, NV. True red chili is defined by the International Chili Society as any kind of meat, or combination of meats, cooked with chili peppers, various other spices, and other ingredients with the exception of items such as BEANS or PASTA, which are strictly forbidden. Meat may not be precooked. All other ingredients must be chopped or prepared during the preparation period. NOTE: Further rule details will be sent to you if entering this category. You must be an ICS member to cook in this category.

      * If you are not a current member and are planning to enter either of these categories, please add $60.00 to the entry fee. This will cover your ICS membership dues.

    5. HOMESTYLE CHILI Our goal is to welcome new members to the International Chili Society by establishing a less restrictive level of competition and to qualify as many Homestyle cooks as possible to participate in the ICS World's Championship Homestyle Chili Cookoff in 2016. The winner will be qualified to participate in the ICS World"s Championship Homestyle Chili Cookoff set for Oct. 21-23 2016 in Reno, NV. Homestyle chili is defined by ICS as the cook's favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices. Once qualified, a Homestyle member cannot continue to participate in any other ICS sanctioned Homestyle events. Homestyle members may compete in unsanctioned cookoffs.

      ** All Homestyle contestants must be members of the International Chili Society Homestyle Division. ICS Homestyle only members are not permitted to cook in ANY category of ICS sanctioned events other than Homestyle. A one-year Homestyle membership fee is $20 and allows the member to participate in any ICS sanctioned Homestyle Chili Cookoff. Current ICS members wishing to participate in Homestyle events must purchase an ICS Homestyle Division membership for the amount of twenty dollars ($20.00) for a one year membership, and every year thereafter in which they wish to participate. No ICS member who holds full membership, including ICS Homestyle, may participate in Homestyle AND ICS Red at the same event. Those holding full membership may, however, compete in either Homestyle OR ICS Red, Chili Verde, and Salsa at the same event.

    6. CHILI FOR CHARITY The Chili for Charity category is a new competition limited to non-profit organizations looking to win cash and gain exposure for their cause. This is the only category that allows teams to hand out promotional materials from their booth. Stakes are high as the winning team will receive a $500 donation to their charity and state boasting rights, for a year. 2nd and 3rd places will win $250 and $100 respectively. No ingredient may be pre-cooked or treated in any way prior to the preparation period, which will begin approximately one hour 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, pre-cut or ground. All chili that is entered in ONLY the Chili for Charity category may be prepared ahead of time. Any other category entered must be prepared wholly onsite.
  4. Public Sampling:

    Teams are required to cook a minimum of four (4) gallons of chili, (ICS competitors only two (2) gallons are required for public consumption), but we encourage you to cook more (finished volume). Any chili prepared in advance must be for public tasting only and must be marked as non-competition. Please note that this event draws up to 8,000 or more spectators who will want to taste your chili for the People's Choice Award, so be prepared with a sufficient supply. Most teams cook 15 - 20 gallons or more for public tasting. Please only fill the tasting kit cups, which are 1 oz in size. The judges require 32 oz. for judging.

    ICS Category requires a minimum of two quarts, to be submitted to the judges. Only assistants who have been identified to the cook off chairman prior to the cook off may assist the team. Assistance from any other person in any manner between 8:00 a.m. and noon shall result in immediate disqualification.

  5. Salsa*

    This is an International Chili Society Sanctioned Category. The winner will qualify for the World Championship Chili Cook Off set for Oct. 21-23 2016 in Reno, NV. Salsa must be homemade by the contestant whose name and ICS # appear on the Contestant application. It may be brought to the site that day or it may be prepared at the Cookoff. Salsa must beheld at or below 41oF (health department requirement). If any alcohol is used in preparing the salsa, cooks must post a sign in a prominent place stating that the salsa contains alcohol; judges must be notified as well. Cooks must prepare at least 2 cups for judging and an amount of their choice for public tasting. This category has proven to be a great success, so plan accordingly. Please bring chips for public tasting. Health Dept. guidelines recommend gloved servers to prepare the chip with salsa for public tasting. No public dipping.

    * If you are not a current member and are planning to enter either of these categories, please add $60.00 to the entry fee. This will cover your ICS membership dues.

    THE SALSA CATEGORY WILL NOT BE CONSIDERED IN REGARD TO THE SPIRIT & BOOTH OR PEOPLE'S CHOICE.

    As in the chili competition, cooks must pick up their salsa cup for judging at the cooks meeting.

  6. Judging

    The head cook from each team is REQUIRED to attend the cook's meeting at 8:00 a.m. at the Judging Area. Any and all questions on procedures or rules should be asked at this meeting.

    At the cook's meeting, each team will receive a 32 oz. collecting cup for each chili entry and a cup for each salsa entry. This is the only time competition sample cups will be handed out; therefore cook's meeting is required. Your confidential scoring number will be assigned to your team when you submit your sample for judging.

  7. Cooks, Teams & Cheering Sections

    We ask that all contestants be willing to be photographed and interviewed. Only assistants who have been identified to the cook off chairman prior to the cook off may assist the contestant. Assistance from any other person in any manner whatsoever during the period of time from the contestants meeting to the end of the cooking period shall result in an immediate disqualification. The Chili Committee requests that the Head Cook be the designated person to report to the registration table the morning of the cook off. If you enter multiple categories you will receive only one packet. ONE People's Choice pot will be given to each team regardless of numbers of categories entered.

    We encourage you to have cheering sections. These can help generate excitement for spectators throughout the day. LIVE ANIMALS ARE NOT ALLOWED AT THE EVENT. We expect that everyone will respect the family nature of the event and conduct himself or herself accordingly. Official support teams may not exceed 25 people.

  8. Booths & Equipment

    Booth spaces are approximately 10'x 20'. Contestants will be responsible for supplying all ingredients, cooking utensils, stoves, tables and chairs, ice chest, water supply, trash bags, etc. Marked booth locations will be on paved surface therefore, no pegs or stakes will be permitted to support booth decorations. Any support needed must be concrete blocks, sand bags, water jugs, etc. supplied by the contestant. NOTE: Rental chairs and tables will be available by advance reservations. No extra tables or chairs will be available the day of event. Cost: 8' tables, $15 each; folding chair, $3 each. A $25.00 REFUNDABLE DEPOSIT IS REQUIRED. Reserve your table(s) and chair(s) by filling out and returning the reservation portion of your entry form. Please include the cost of your table and chair along with your refundable deposit with your entry fee. Tables and chairs must be picked up and returned by the teams to the rental truck. If they are not returned your deposit will not be refunded. Deposits will be mailed within 10 days following event. If you are entering more than one category and would require a double booth space, please indicate on your registration form.

  9. Health Department Requirements

    The City of Wichita Office of Environmental Health has certain standards that must be met. A detailed list follows. Please make certain you follow all of the standards. No exceptions. Call 316-268-8351 with any questions.

    1. All foods must come from a licensed and inspected source. No wild game allowed.
    2. Each booth must have hand washing facilities (HOT water (at least 100oF ) a insulated container with a spigot, 5 gal. catch bucket, liquid hand soap and paper towels. Hand washing is required after touching skin or hair, raw meat, soiled utensils or wiping rags, dirty clothing or aprons, and after eating, drinking, smoking, or using the restroom. Waste water must be disposed of in the sanitary sewer (gray water tank), NOT on the street, grass or in a storm drain.
    3. Each booth must have a sanitizer bucket for wiping rags and for cleaning surfaces. Bleach water may be used by mixing 1 capful (1 teaspoon) bleach per gallon of water.
    4. Bring spare utensils to replace any that become contaminated, or set up 3 tubs for washing (hot soapy water), rinsing (clean water) and sanitizing (bleach water).
    5. The food handling area must be separated from the public. Smoking, eating and drinking are not allowed in the preparation and serving areas. Items used in preparation should be stored off of the ground and should be protected from contamination during use and storage.
    6. Potentially hazardous foods (e.g. meat, poultry, seafood, Salsa, cut tomatoes and lettuce, egg and dairy products, cooked vegetables including beans) must be held at temperatures above 135o F or below 41o F during transportation, storage and serving. Equipment to maintain product temperature is mandatory. A metal stem thermometer should be used to monitor food temperatures. Cooks may be asked to destroy foods not meeting temperature standards.
    7. Bare hand contact with ready-to-eat-food is prohibited. Food that is cooked or does not need to be cooked must be handled with utensils, deli paper, or disposable gloves.
    8. Hair must be restrained with hats or ponytails in the preparation and serving areas.
    9. All booths must have a working fire extinguisher.
  10. Set Up & Tear Down

    We encourage contestants to begin setting up booths any time after 6:00 a.m. No cars or trucks (except those which are an integral part of the booth decorations) will be allowed in the booth area after 8:00 a.m. After that time, contestants will have to carry in all materials by hand. TEAMS WILL NOT BE ALLOWED TO CHECK IN AFTER 8:00 A.M. AND YOU WILL NOT BE ALLOWED TO COMPETE. These rules will be strictly enforced.

    Please do NOT dismantle your booths until 4:00 p. m. Each team is responsible for leaving its area CLEAN at end of day. Trashy spaces and early departures will work against you and future participation in the Cookoff.

  11. Special Requirements

    We ask that all contestants who have special requirements via email at teams@wagonmasterschili.com at least seven days in advance to give us time to arrange adequate crowd control. We will treat all such information as strictly confidential.

    Sales of any items other than those offered by Wichita Wagonmasters are forbidden. Distribution of any advertising materials or pamphlets without prior approval by the Wichita Wagonmasters are forbidden, except for non-profits entered in Chili for Charity category.

    All decisions of Wichita Wagonmasters, staff, committee, judges, and scorekeepers will be final.