2025 MCBA Chili Cook-Off

🌶️ You're Invited to the MCBA Chili Cook-Off! 🌶️ 

Calling all chili enthusiasts and culinary adventurers! It's time to spice things up with a delicious and friendly Chili Cook-Off. Bring your A-game and your best chili recipe for a chance to claim the title! Whether you're a pro chef or a beginner, we want to taste your creations! 

Plus, enjoy plenty of food, fun, and community spirit. Get a team together to compete for prizes and bragging rights.  Bring your friends, family, and appetite! Don’t have a recipe? No problem! Come out to taste and vote for your favorites. 

We can’t wait to see what you cook up! 🌶️🔥

Chili Cook-Off Rules

1. Entry Requirements

• Each participant/team must register in advance.

• Each entry must be prepared to serve a minimum of 100 servings (4 oz per serving). This requires approximately 3 gallons of chili.

2. Ingredients Guidelines

• Allowed Ingredients:

• Meat: Beef, pork, chicken, turkey, or any other type of meat. Vegetarian options (like tofu, tempeh, or plant-based meat) are also allowed.

• Beans: Any type of beans, such as kidney, black, pinto, or white beans.

• Vegetables: Tomatoes, onions, garlic, bell peppers, chiles, carrots, corn, etc.

• Seasonings & Spices: Chili powder, cumin, paprika, garlic powder, onion powder, oregano, salt, pepper, and other spices.

• Aromatics: Fresh herbs like cilantro, parsley, or green onions.

• Liquid Base: Water, broth, tomato sauce, tomato paste, or any preferred liquid

• Optional Toppings: Separate toppings like sour cream, cheese, diced onions, jalapenos, and other garnishes are allowed but should be served on the side.

• Prohibited Ingredients:

• Any ingredient considered a significant allergen (e.g., peanuts, shellfish) without clear labeling.

• Alcohol is not permitted in the chili

3. Cooking Requirements

• All chili must be made from scratch. No pre-made chili or pre-packaged mixes are allowed.

• Chili should be prepared on the day of the event or in an approved kitchen in advance, following all food safety guidelines.

4. Judging Criteria – we need to flush this out – I can work on a scoring table

• Chili entries will be judged based on:

• Flavor - Overall taste, balance, and complexity of flavors.

• Texture - Consistency and tenderness of the ingredients.

• Spice Level - A well-balanced spice level, not overly hot unless stated.

• Aroma - Appealing and inviting aroma.

• Appearance (- Visual appeal, including color and ingredient distribution.

5. Presentation and Serving

• Chili should be served in clean containers, with each participant responsible for their serving station.

• Small 4 oz tasting cups will be provided by the organizers.

• Participants must provide ingredient information for tasters, including any potentially allergenic ingredients.

6. Clean-Up and Safety

• All participants must follow health and food safety standards, including keeping chili at the proper serving temperature and using proper serving utensils.

• Each team is responsible for cleaning their area after the event.

7. Additional Rules

• Teams may not interfere with other participants or their chili.

• Judging panel decisions are final.