Cooking Rules

1. Teams must file an application with the Chili Team Co-Chairs, and pay the specified entry fee.
2. Teams must arrive at the Chili grounds in sufficient time to be prepared to start cooking shortly after 10:30 a.m. Team registration starts at 8:00 a.m.
3. Most teams decorate their booth and/or team members according to a theme.  Teams are encouraged to do so, but must supply all necessary materials and equipment.
4. Teams must supply their own table(s), chair(s), chili ingredients, cooking equipment and fuel.  Electricity is NOT available.
5. Teams should plan to produce 4 gallons of chili, in order to facilitate the Peoples Choice tasting and judging.
6. All preparation of chili must be done on site and from scratch.  “Scratch” means starting with raw meat and using regular spices.  Raw meat will be kept refrigerated prior to the start of cooking.
7. No team will start preparation or cooking prior to the official signal to start.
8. Chili must be prepared out in the open, paying close attention to sanitation.  All meat must be from an Approved Source (i.e. Provincially or Federally inspected).
9. Hand-in time will be announced to registered cooks prior to Cookoff day.
10. Chilis may be entered in one (or both) of the two (2) Chili Divisions:

Texas Division - $25 entry fee

1. Texas chilis will be judged according to Tolbert Rules, as observed at the Original Terlingua International Frank X. Tolbert-Wick Fowler Memorial Championship Chili Cookoff.
2. Texas chili may not include beans, rice or fillers of any kind.
3. Meat should be coarsely ground or finely chopped.  Hamburger grind is discouraged.
4. Chilis must be cooked down to a uniform consistency.  “Floaters” (easily identified items) will result in disqualification.
5. Since this is the Ontario Championship, the TOP 3 Texas Division cooks, resident in Ontario, will    automatically qualify to cook in the Original Terlingua International Frank X. Tolbert-Wick Fowler Memorial Championship Chili Cookoff, held in Terlingua, Texas on the first weekend in November. The first place winner will receive up to $500 towards expenses for this competition.

Chili Con Carne Division - $50 entry fee

1. The Chili Con Carne Division is intended for those who wish to cook chili, but not competition Texas chili.
2. These chilis will be more like what some would call “normal”, everyday chili, and may include beans, vegetables or whatever.
3. All other preparation rules apply, and the same blind judging method will be used to judge this division.
4. New for this year are cash prizes for the Chili Con Carne Division as follows:
   • 1st place - $500 plus trophy
   • 2nd place - $250 plus trophy
   • 3rd place - $150 plus trophy
   • 4th & 5th place - $50 plus plaque
   • 6th-10th place - plaque

Showmanship Rules

1. Much of the fun of the Chili Cookoff comes from the creativity and good nature of the chili teams.  In order to acknowledge and honour these efforts, cookoff organizers will arrange for Showmanship Judges, who will evaluate chili teams’ performances and interactions with the crowd.
2. Judging shall be on a continuous basis for two hours during the cookoff, ending at least thirty (30) minutes prior to chili turn-in time.
3. Three (3) Showmanship Awards will be presented:  Best Booth, Best Costumes and Most Entertaining.
4. Showmanship judges must remain anonymous and will conceal their judging sheets.
5. Teams will be judged for showmanship by their team name and/or their assigned booth number.  Teams must ensure that booth numbers are clearly visible on the booth or worn by the participant if traveling away from the booth.
6. Teams must be registered to cook in the Cookoff in order to qualify for showmanship points.
7. Showmanship must be limited so as not to interfere with other chili teams, or to cause hazardous or unsafe conditions to exist.
8. Sound amplification may be used, but with limited volume, so as not to interfere with surrounding chili teams, or entertainment from the Cookoff Stage.
9. Teams must not offer or dispense any alcoholic beverages to spectators during their show.  Likewise, chili teams may not sell merchandise from their chili booths.  Organizations wishing to sell raffle tickets or similar items from their booths should check with cookoff organizers first.
10. Nudity and lewdness are banned from showmanship.

NOTE:  Chili cooks must indicate on their entry forms which division they want their chilis to be judged in and if they wish to be judged for showmanship.  It IS possible to enter a Texas chili in the Chili Con Carne division also (but obviously not the other way around).