Ground Rules.

Ground Rule #1: Please be nice to us! We are all volunteers! :-)

The Chili Cook-Off at the Ballpark will have two categories to compete in.
“Traditional Red Chili” and “Homestyle Chili”.

(Yes - we realize that our definition of “Traditional” is different than others!) :-)

Traditional Red Chili:
Any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients - can include beans. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. Chili is red/brownish in color.

Homestyle Chili:
Any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. Seafood is allowed. Can be vegan or vegetarian.

Awards:
1st Place & Runner-Up will be awarded in each of the following categories:
Traditional Red Chili Judges’ Award
Traditional Red Chili People’s Choice
Homestyle Chili Judges‘ Award
Homestyle Chili People’s Choice

Also: Most Festive Team/Tent Award!
(Have fun! Be creative!)

Entering the Ballpark / SetUp:

You may pull up to the front gate and unload. Your tent locations will be easy walking distance from there. A cart to haul items is recommended, and we will also have one available to use. IMPORTANT!! - Please do NOT bring your own alcohol - as we could lose our non-profit liquor license permit privileges. There will be a Bloody Mary Bar and other beverages available for purchase. We will supply a sanitization / washing station. You do not need to provide your own.
Tent locations are random - pulled from a hat - equal for all. (Exception: We give location preference to GRPD and GRFD if they are competing.)

You may bring items to the ballpark the day prior - from 4pm-6pm. We are not responsible for any damage or theft. (The park will be locked and will be monitored.)

Propane tanks must be secured, so they cannot fall over - putting inside a milk crate is a good solution - or attaching to something sturdy. Maximum 40 gallon tank size. There is power - only at the concession stand area. You may use it - but cannot run a cord to your tent. Generators are allowed.

Each team MUST have their own hand-washing station. (it can be a simple jug with spigot that dumps into a 5-gallon bucket - with soap - see example here)

Tents/canopies do not need walls.

Cook-off Preparation (can do chopping/prep etc. after 10am - cooking begins at Noon)
Each team prepares the food in a 10 x 10’ tent with tables. (supplied by the team) We will supply 14 x 11” sign with your team name for display.

Each contestant is responsible for supplying all of their own cooking ingredients, supplies and utensils including gloves and hair covering or hat. We will supply the tasting bowls and spoons - and a 2 ounce ladle. These supplies will be in the Scully Statewide Moving van, parked in the infield area.

Each team must have a fire extinguisher. Class 3A 40BC Type. NOTE!! If you are using a Deep Fryer or Generator, you must have a 1.5 Gallon minimum Class K type.

Food Preparation
Meat may be pre-cut or ground but MAY NOT be pre-cooked, treated, seasoned or marinated in any manner. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. (Commercially purchased pre-cooked ingredients, such as sausage, hot dogs, etc. are allowed.)

No ingredient may be pre-cooked in any way prior to the commencement of the official cooking time. The only exceptions are canned vegetables, sauces, pepper sauces, liquids, seasoning pastes and meat substitutes. From the Kent County Health Department: “All food production must occur on site, absolutely nothing produced at home. Last year people brought rendered bacon fat, homemade pickets and kraut, and various items that were not permitted.”

Grinding and/or mixing of spices is allowed prior to the event. All other ingredients must be prepared and/or chopped on-site during the preparation period. The preparation period is the designated time between set-up and the start of the cooking period for each category.

Garnishes are not allowed. Rule of thumb - if an ingredient found on the top layer of an entry bowl cannot also be found mixed throughout the entire bowl, it is a garnish and is not permitted.

All ingredients must be sourced to a licensed food manufacturer,
wholesale supplier or retail store.

All ingredients are subject to inspection at any time, by cook-off
representatives or local and state officials.

All food - whether stored, resting or cooking - must always be maintained at food-safe temperatures. Food temperatures are subject to inspection at any time by Cook-off representatives or local/state officials. The Kent County Health Dept. WILL inspect your area.

If beer is one of your ingredients, it must be brought in in an unmarked container. This is the only exception to the rule of no outside alcohol allowed.

There is a washing area/sinks in the concession room/building area.

Time to Cook (Noon-2:30pm)

Each team must make a minimum of 6 gallons.

Contestants must cook and turn in their own entries.

Bowls/cups will be provided for entry to judges.

Each team will be given up to 4 wristbands for chili tastes at other booths. (please do not share these wristbands)

Here’s a map showing team locations for 2024! We will send locations for 2025 prior to the event.