Chili Cooks & Vendors

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Competing in the FIRE IN THE PARK chili cook-off for CURE is an easy, fun, and affordable way to help raise money for The Breast Cancer Research Foundation.

CONTESTS

  1. TRADITIONAL RED CHILI 
  2. HOMESTYLE CHILI
  3. PEOPLES’ CHOICE
  4. BOOTH DECORATION
  5. TEAM FUNDRAISING

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SPONSORS/VENDORS (who are NOT cooking chili) – You are welcome to set up as early as 6:30am, but if that’s too early, we suggest that you arrive no later than 10am. The public will arrive after 11am and parking will be limited. You will need to provide your own 10×10 tailgate tent & stakes, tables and chairs. 

 

COOKS – The cooking period will be from 8:30 AM to 11am (Turn-in is at 11am). Cooking during entire cooking period is at the sole discretion of the contestant.

A Chief Chef’s meeting will be at 8:00 AM, at which time final instructions are to be given and questions answered.

Teams MUST furnish their own table, chairs, 10 x 10 tent w/stakes, fire extinguishers, washing station, cookware and utensils. A cooking source may be a number of different methods including: traditional propane camp stove, coleman fuel burner, electric (must provide own electrical source, unless you purchased electricity prior to). OPEN FIRE PITS ARE NOT PERMITTED.

 

Chili Cook Entry Donation = $65    

Each team will receive the following:

  • 2 complimentary chili entries (1 of each or 2 of one)
  • Automatically entered into the People’s Choice Chili
  • 1 complimentary 10 x 10 space
  • 2 complimentary chili tasting wristbands
  • Automatically entered into the booth decoration competition
  • Automatically entered into the team fundraising competition
  • Free electricity
  • REGISTER TODAY!

 

(I) TRADITIONAL RED CHILI CONTEST

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A. CHILI COOKED ON SITE – All chili must be cooked from scratch on site the day of the cook-off. All chili must be prepared in the open (no cooking in motor homes, etc.).

  1. CHILI COOKED FROM SCRATCH – “Scratch” is defined as starting with raw, packaged meat. No pre-marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes (“just add meat” mixes that contain pre-measured spices) are NOT permitted.
  1. NO FILLERS IN CHILI – Beans, pasta, rice, corn, hominy, or other similar ingredients are NOT PERMITTED. Again… no beans!
  1. SANITATION – Cooks are to prepare and cook chili in as sanitary a manner as possible
  1. INSPECTION OF COOKING CONDITIONS – Cooking conditions are subject to inspection by the head judge or his/her designee and Referee. (Failure to comply is subject to disqualification.)
  1. COOKS MAY HAVE TO TASTE THEIR CHILI – At the discretion of the head judge or COOK OFF Referee, chili cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging. (If a contestant refuses, his or her chili will be disqualified)

ONE CHILI PER COOK – Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.

Judging:

Fine chili should look good, smell good, and taste good! Accordingly,
each chili is to be judged on the following criteria: Aroma, Color, Consistency, Taste, and Aftertaste

 

(II) HOMESTYLE CONTEST

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Homestyle chili is the cook’s favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices. There will be no restriction or requirement as to the ingredients, but the entry must have chili pepper flavor.

One quart (32 oz.) of chili is required to submit for judging for each class entered. A minimum of 5 gallons of chili must be prepared for distribution to the public for sampling. Please note, the more chili you prepare, the better chance you’ll have at winning the People’s Choice contest!

A. CHILI COOKED ON SITE – All chili must be cooked from scratch on site the day of the cook-off. All chili must be prepared in the open

CHILI COOKED FROM SCRATCH – “Scratch” is defined as starting with raw, packaged meat. No pre-marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes (“just add meat” mixes that contain pre-measured spices) are NOT permitted.

Judging:

Fine chili should look good, smell good, and taste good! Accordingly,
each chili is to be judged on the following criteria: Aroma, Color, Consistency, Taste, and Aftertaste

 

(III) PEOPLES’ CHOICE

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All REGISTERED cooks will automatically be entered in PEOPLE’S CHOICE, only 1 winner – 1st Place only!

Must be prepared on site! 

One quart (32 oz.) of chili is required to submit for judging for each class entered. A minimum of 5 gallons of chili must be prepared for distribution to the public for sampling. Please note, the more chili you prepare, the better chances you’ll have at winning the People’s Choice competition.

Judging:

The public will judge this contest. Tokens can be purchased at the CureBowl tent, and there is NO LIMIT to how many can be purchased and submitted.

 

 

(IV) SHOWMANSHIP

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Dress up and decorate your booth and your team will have a chance to win a 1st, 2nd or 3rd place TROPHY!

 

(V) FUNDRAISING CONTEST

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  • WE CHALLENGE YOU to raise as much money as you can to help support BREAST CANCER RESEARCH.
  • The teams that raises the most money will receive a 1st, 2nd & 3rd place trophy and recognition during the awards ceremony  ($100-$500/team is the goal)

 

  • Your TEAM can raise money by asking each team member to chip in a specific amount, or you can SELL PRODUCTS, FOOD and/or NON ALCOHOLIC BEVERAGES to the public.

 

GENERAL COOKING INFO

  • Team captain meeting at 8am sharp! Cooking of chili is to begin no earlier than 8:30 a.m. (onsite). Vegetables may be prepared / chopped  prior to event.
  • You will be able to drive your vehicle to a parking area near the booth location for setup (NOT ON THE FIELD), but ONLY during designated load in and load out times. You must then park in designated VIP lot on event site.
  • Participants must furnish their own cookware and utensils. A cooking source may  be a number of different methods including traditional propane camp stove, Coleman fuel burner, electric (must provide own electrical source. OPEN FIRE PITS ARE NOT PERMITTED.
  • This competition involves sampling by judges and event attendees.
  • Please be aware that each team assumes the liability based on ingredients cooked in anything you serve.
  • Teams preparing and serving harmful ingredients will be held liable.
  • Each booth will be given plenty of 1 oz. sample cups and spoons
  • Food entries MUST BE submitted in the containers provided at registration to the judging tent near the stage within the following time lines:
  • Trophies will be awarded to the 1st, 2nd & 3rd place winners of TRADITIONAL RED CHILI, HOMESTYLE, PEOPLE’S CHOICE categories.

 

EVENT SCHEDULE

 

BOOTH RULES

  • Each booth is a 10′ x 10′ (approx.) plot of land. You’ll need to bring your own tailgate tent (BRING STAKES due to windy conditions), 1-2 six foot tables and your supplies.
  • You may set up your booth the day of the event as early as 6 a.m. after you have completed on site check-in, you may bring in tables & chairs.
  • All Cooks MUST attend the Chief Chef meeting at 8:00 AM to  pick up their judging cups and sample supplies.
  • Please be courteous of your noise level in the early hours.
  • At the close of the event (approx. 4pm), all booth equipment must be removed from the site. Break down of your booth may begin at any time, but no vehicles are allowed in or out of the event site until 6pm on Saturday.  You can drive a vehicle near the booth location for set up and breakdown at designated times only.
  • Booths do not have running water; however, water will be available on site.
  • Electricity will be available, but will be limited and based on first come, first serve.
  • You are welcome to bring your own generator, but it must be placed as at least 50 feet away from other tents due to noise level.
  • You are REQUIRED to have a minimum of one (1) – 1-gallon bucket of water for cleaning.
  • Water will be available on event site, but containers will not be provided.
  • Please bring soap and disinfectant.
  • Open fires are NOT PERMITTED.
  • BBQ grills, smokers, and propane stoves are allowed.
  • All booths cooking on site will be REQUIRED to bring their own, certified 5lb fire extinguisher.
  • Your booth space in NOT intended for the parking of a vehicle.
  • All vehicles must be parked in a spot away from their booth.
  • If you will be promoting, selling, or displaying a company or organization’s name, product, service, etc. at your booth you must inform the event coordinator prior to event and receive written approval.
  • Please note, cooking competitions are subject to investigation by the Orange County Health Department and Code Enforcement. Please use regulatory standards when cooking, for meat storage and when cleaning.

 

*****SELLING or distribution of Alcoholic Beverages Is STRICTLY PROHIBITED!

 

FINAL ON-SITE REGISTRATION

  • It is highly recommended that check-in and booth set-up be completed on Saturday by 7:30 a.m.
  • The mandatory Chief Chef meeting is at 8:00 AM. All teams lead cook must attend.

 

PLEASE REGISTER EARLY, as we expect to SEE OUT all booth/tent spaces prior 2 weeks prior to the event date. 

  • Chili Team Registration for the event will close 1 week prior to the event date.

 

 

RESOURCES FOR FIRST TIME COOKS