Rules & Regulations
These are the rules & regulations that MUST be followed for the Chili Cook-off on January 14, 2023.
The Stetson Dancehall “Chili Cook-off Competition” will be held Saturday, January 14th, 2023 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking will start at 10am.
ELIGIBILITY
In order to enter the competition, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of The Stetson Dancehall, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at the bar, and must be completed and turned in by 01/13/23 midnight (12am). Stetson Dancehall is open 2pm-2am everyday. Address is 11881 Bandera Rd, Helotes TX 78023. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$20.00 per team. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Saturday, January 14th, 2023
Event Location: Stetson Dancehall, 11881 Bandera Rd, Helotes TX 78023
1) Cook-off Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
- 10:00am Cooking starts
- 4:00pm Cooking ends/ turn in 4:10pm sharp
2) Chili Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Chili must be cooked at the venue on the day of the cookoff. It should be cooked from
the raw basic ingredients such as raw meat, individual spices (no premixed spice packets to just add meat) and should be cooked in the open where it can be seen.
4. Each team is responsible to provide ALL of their own supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
5. Electricity is not provided for any reason.
6. Chili must be cooked and seasoned on site within the confines of your team’s
assigned cooking space.
7. Chili may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
8. In this competition it will be required to use beans in your chili. Other fillers will NOT
be allowed such as rice, pasta, potatoes, etc.
9. Each team will be given a “turn-in” cup - 12oz. The “turn-in” cup will
be provided by event staff. No marking, bending tabs, or any identifying marks of
any kind are permitted on or in the “turn-in” cups or they will be disqualified.
10. No garnish, side sauce containers or any other foreign objects such as foil,
toothpicks are allowed in the “turn-in” cups. Failure to comply with this rule will
result in disqualification.
11. Safe food handling practices must be followed as detailed below.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the food.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Criteria:
1. Entries will be judged by a panel of judges.
2. Scores will be based on 5 categories: Aroma, Appearance, Consistency, Taste, and
Aftertaste
3. The scoring system is 10 (excellent) to 1 (bad).
4. A zero (0) score is given to a disqualification
5. The team with the highest overall number will be awarded 1st place. 2nd place
will be awarded by the second highest score. 3rd place will be awarded by the
third highest score.
7. In the event of a tie, the winning team will be picked by random drawing among the
tied entries. Decisions of the judges are final. Violation of any rules or regulations
may result in a team being disqualified.
Prizes:
1. The first place winning team will be awarded $500 cash .
2. The second place winning team will be awarded $250 cash.
3. The third place winning team will be awarded $150 cash.
The Stetson Dancehall “Chili Cook-off Competition” will be held Saturday, January 14th, 2023 starting at 9:00 am and ending at 4:00 pm. The inspection will start at 9am, and the cooking will start at 10am.
- The Competition will end promptly at 4:00pm and Entrants will have until 4:10pm sharp to turn in their entries to the officials table. Judging will then begin and cash awards will follow.
ELIGIBILITY
In order to enter the competition, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of The Stetson Dancehall, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at the bar, and must be completed and turned in by 01/13/23 midnight (12am). Stetson Dancehall is open 2pm-2am everyday. Address is 11881 Bandera Rd, Helotes TX 78023. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline.
CONTEST ENTRY FEE
$20.00 per team. All entry fees must be made with cash. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Saturday, January 14th, 2023
Event Location: Stetson Dancehall, 11881 Bandera Rd, Helotes TX 78023
1) Cook-off Schedule:
- 8:00am Site set up (first come, first served)
- 9:00am Inspection
- 10:00am Cooking starts
- 4:00pm Cooking ends/ turn in 4:10pm sharp
2) Chili Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook
deems necessary. The chief cook will be responsible for the conduct and
behavior of team members and guests.
3. Chili must be cooked at the venue on the day of the cookoff. It should be cooked from
the raw basic ingredients such as raw meat, individual spices (no premixed spice packets to just add meat) and should be cooked in the open where it can be seen.
4. Each team is responsible to provide ALL of their own supplies; including pop
up tents, tables, chairs, utensils, ingredients and supplies needed to practice
responsible food handling practices.
5. Electricity is not provided for any reason.
6. Chili must be cooked and seasoned on site within the confines of your team’s
assigned cooking space.
7. Chili may be seasoned, and cooked in a manner you feel will deliver a competitive
product in the time allowed.
8. In this competition it will be required to use beans in your chili. Other fillers will NOT
be allowed such as rice, pasta, potatoes, etc.
9. Each team will be given a “turn-in” cup - 12oz. The “turn-in” cup will
be provided by event staff. No marking, bending tabs, or any identifying marks of
any kind are permitted on or in the “turn-in” cups or they will be disqualified.
10. No garnish, side sauce containers or any other foreign objects such as foil,
toothpicks are allowed in the “turn-in” cups. Failure to comply with this rule will
result in disqualification.
11. Safe food handling practices must be followed as detailed below.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the food.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Criteria:
1. Entries will be judged by a panel of judges.
2. Scores will be based on 5 categories: Aroma, Appearance, Consistency, Taste, and
Aftertaste
3. The scoring system is 10 (excellent) to 1 (bad).
4. A zero (0) score is given to a disqualification
5. The team with the highest overall number will be awarded 1st place. 2nd place
will be awarded by the second highest score. 3rd place will be awarded by the
third highest score.
7. In the event of a tie, the winning team will be picked by random drawing among the
tied entries. Decisions of the judges are final. Violation of any rules or regulations
may result in a team being disqualified.
Prizes:
1. The first place winning team will be awarded $500 cash .
2. The second place winning team will be awarded $250 cash.
3. The third place winning team will be awarded $150 cash.