>CHILI SPONSORS<

What better way to enjoy a beautiful summer day than to spend it COOKING CHILI! It's not as far-fetched as it may sound. Lots of people make chili. But cooking chili in a cookoff is where the action really is. So let’s take a "cook's eye-view" of The Blue Mountains Chili Cookoff .

First, you need at least 2 other keen (or crazy) people to join you. Then, you get that entry form in to cookoff organizers (see page 4) and get to work perfecting your secret recipe (don't forget the NO BEANS rule if you are cooking in the Texas Division...)

Meanwhile, your group will probably want to choose a theme for your team and chili, and begin planning costumes and decorations. (There is no rule that you have to dress up or decorate. You can just come and cook. But much of the fun lies in the creativity of the teams - and we have seen some zany teams!) You'll be provided with a 8' x 8' x 8' booth, upon which your decorations can be based, but remember that tables, stoves, pots, etc. are all your responsibility.

Cookoff day will dawn bright and clear, of course, and you and your team will likely arrive at the cookoff grounds between 8:00 and 9:00 a.m. You'll check in with the Team Co-Chair who will direct you to your booth, provide instructions and issue the team with admission passes, which should be carried throughout the day.

The next couple of hours will be a bit of a madhouse, as you set up your booth creations, don your costumes, and get yourselves all set up and ready to cook. Of course, your ingredients will all be safely refrigerated and NOTHING will be prepared before the official starting time! Food safety is EXTREMELY important!!

At 10:30, head cooks will be called to a meeting, at which time last minute instructions will be given, and questions answered. Cooks will return to their booths to await the official start of the Cookoff.

At the signal, stoves can be lit, and the flashing of chef's knives will be heard around the grounds. Meat will be ground or chopped ("hamburger" is frowned upon) and the delicious aroma of chili-makings will begin to envelop the area. Be prepared for lots of "back-seat chili cooks". The crowd always enjoys watching this part of the process. To accommodate all the Peoples Choice tasters later in the day, you’ll need to prepare 3-4 gallons of chili. It’s a lot of chili, but it will be worth it in the end!!

Once the "active" part of preparation is over, and you're down to "simmering", expect a visit from the judging committee. Head cooks will receive your team's official sample bowl, and at that time, they will sign both of the coded cook's slips. One of these slips will be placed in a small envelope and taped securely to the bottom of the sample bowl, while the cook will retain the second slip.

Guard this slip with your life. It's the only way your chili can be identified as yours. The sample bowl must go away in a safe place where it won't be damaged.

At the agreed time to hand in finished chilis for judging, a signal or message will be given from the judging tent. Your team must carefully fill your sample bowl (about 3/4 full), secure the lid, and deliver it to the judging area within the permitted time.

There, the bowls will be checked for damage, carefully wiped clean and placed in hot containers. When all samples are in, the bowls are placed at random on 2 or 3 different judging tables, where they will be given a judging number, in magic marker, on the side. The judges at each table will use this number in their deliberations. Obviously, Texas chilis and Open chilis will be judged separately.

The top 4 or 6 chilis (depending on the total number of chilis and the number of judging tables) from each table will go on to the Final Table, where a new set of judges will taste and judge, thereby determining the final order of finish. When all tabulations are complete, we’re ready for the Awards Presentations. The top 10 chilis will go up to the stage so the winners can be announced. Only then will the secret coded slip be removed from the bottom of the bowl. If your code number is announced, your head cook can claim your position by producing the matching slip, signed earlier.

But while you await the judges verdict, all in not peace and quiet!! Once you have sent your sample bowl to the judges, you have to brace yourself for the onslaught of "tasters" of all shapes, sizes and descriptions. That’s because the collection of samples for judging is the signal for all those with People's Choice ballots and tasting cups to make the rounds, and eventually select the chili they like the most. The challenge here is to duplicate the old "loaves and fishes" trick. Most people who attend really want to try a lot of different chilis, so the samples have to be small. Remember — the sale of tasting kits is Rotary’s main source of income on Chili Day!!

With judging completed, and a successful awards ceremony behind you, you and your team can kick back, quench your thirst and enjoy the “afterglow” of another great Chili Experience. And, yes ... maybe even start "tuning" that recipe for NEXT year's entry to The Blue Mountains Chili Cookoff!