General

This year’s Chili Shoot Out will be held on Saturday, October 8th at Davis Park in Rockford, IL. Contestants should arrive at the chili tent no later than 10am on the day of the event to set up their equipment and decorate their cooking areas if they choose.  The actual cooking begins after 11am or when you are approved by the Health Department.  The head cook will be required to check in at the VIP Tent between 10 and 11am.   Contestants are responsible for providing their own fire extinguisher, cooking utensils, and their own non-electrical cooking device.  Cumulus will provide one eight foot table.  If a team would like seating, they must provide their own chairs.  We will also provide tasting cups and spoons for the public.  Water for cooking and cleaning will be provided on the grounds, however, contestants must bring three (3) pails - one with clear water for hand washing; one with bleach for hand rinsing; one with bleach (non-scented)(one cap full per gallon) water for storage of wiping cloths.  Water should be changed as often as possible. 

Please keep in mind that this event is meant to be a fun day.  Please respect the sponsors and officials commitment to the event.  Budweiser has been promised exclusive signage at the Chili Shoot Out, any other beer signs present will be taken down and could cause immediate disqualification.  Thank you for your support of WROK/97ZOK/Q98.5/96.7 The Eagle

CHILI

Each cooking team must cook a minimum of three (3) gallons of chili.  No ingredient may be pre-cooked or treated in any way prior to the commencement of the official cook-off.  The only exceptions are canned tomatoes, tomato sauce, peppers, pepper sauce, and beverages.  In compliance with state Department of Health rules, these items may not be home-canned.  Any meat used in the preparation of the chili must be kept in an iced cooler until cooking time.  All other items should be kept off the ground, either on top of your table or on top of your cooler. 

DEPARTMENT OF  HEALTH  REGULATIONS

There is a rule on meat products imposed by the Department of Health that ALL chili cookers must observe......Combination meats (two meats combines, ie sausage) MUST have the USDA seal if inspection of the Illinois Department of Agriculture Inspection seal.  If you have purchased a side of beef and had it processed at the store and are using the meat in your chili, you must have a certificate of inspection for the State of Illinois. You must save your receipts and wrappers for the Health Department to inspect.  If you buy your meat outside the state of Illinois, you must have a USDA Certificate of Inspection seal on the meat wrapper.  Single ingredient meat and poultry products (ground beef, chopped sirloin etc.) are acceptable from any of our local supermarkets. Potentially hazardous food must be maintained at temperatures below 41F or above 140F(cookers must provide a metal stemmed thermometer). Hair restraints must be used by all cooks and no eating, drinking, or smoking is allowed in cooking area.

JUDGING

At 3:30pm please bring your sample for the judges to the check-in table. Contestants should make sure that the number on the bottom of their judge’s cup corresponds to their  number on their table and please do not write on this cup.  At 4:00pm you can give samples to the public,  please do not give samples to the public before this time.  Decisions of the judges are final.  Trophies will be awarded for 1st, 2nd, and 3rd Best Chili and for 1st, 2nd, and 3rd place Showmanship.

Should you have any questions on these rules, please call Jan Thorpe or Stephanie O’Neill at (815)399-2233.  If your question is in regards to the Department of Health Regulations call them at (815)962-5092