Chili Cook-off Rules
Fees
It’s a $25 minimum donation per team (not per member) to enter the cook-off. Teams can be up to four (4) members maximum. Proceeds benefit the Texas Sealife Center so by all means, feel free to donate more than the minimum. All payments are processed through PayPal.
Times & Events
7:00am (
11:00am – open to the public
11:00am – DJ Britt will be kicking off
11:00am – PUBLIC CHILI TASTING BEGINS AT
1:00pm – Chili Judging for 1ST, 2ND & 3RD Place
4:00pm – CHILI AWARDS (1st-3rd Places)
Guidelines on Cooking Chili Cook Land Rush
Begins at 7 am (no sooner)
1st come, 1st serve space
Teams must cook at least 3 gallons of Chili to be tasted by the public, enough to make it last until……….
……4:00pm.
TURN-IN TIME FOR JUDGING WILL BE AT 1:00pm
$5 Chili tasting kit Sold On-Site to the public for tasting (DO NOT bring your own to serve)
Teams can be up to four (4) people.
Teams must load in and then move the vehicle, set up, and begin cooking by 9:00am.
Vehicles will be parked in the parking lot after unloading.
Team space is 12X12, with enough room for a Pop-Up, your burner/table, and a chili-fixin cooler
Chili must be cooked onsite using propane burners.
Cabana Pantry will provide a Cup for Judges and a Token Jar for People’s Choice.
Compliance
*All food used in preparing chili must be purchased from a permitted food facility (grocery/store/restaurant), and all receipts will be maintained onsite for verification at the event.
*Temperatures maintained (cool <41°F., 135°F.)
All food must be cooked to the correct internal temperature. Once the correct internal temperature has been met, all hot-holding items must maintain 135°F or greater. All cold-held food must be kept at 41°F or lower. Temperature requirements are listed below:
165°F Poultry, stuffing, dressing, and all reheated foods
155°F Ground Beef
150°F Pork and pork products
140°F Whole Beef Cuts and other foods
*Food From an approved source and with proper label
All food must come from an approved source and have an adequate label. Foods that are not prepared on-site or require extensive preparation or cooking must be prepared at a licensed food establishment. If food is manufactured off-site, a copy of the food manufacture license must accompany the application or permit.
*All food, containers, and utensils stored at least 6” off the ground
Food, equipment, and single-serve items must be kept 6” or more from the ground. Wooden pallets are permissible for outdoor events.
*Teams practices (eating, drinking, smoking)
Drinks are permitted in closed containers with a lid and straw. To prevent bare-hand contact with ready-to-eat foods, single-use gloves and utensils must be used.
Garbage containers are adequate and covered when not in use.
*Booth Covered, pests controlled
Booths shall be constructed with barriers to protect the food and control access.
Ceilings over food prep shall be constructed of wood, canvas, or other weather-resistant material.
Lighting shall be shatterproof or shielded.
Nueces County, Texas Health Division has the right to:
I. Impose additional requirements to protect against health hazards related to the operation of temporary food establishments/
II. May prohibit the sale of some or all potentially hazardous foods.
III. May waive or modify requirements when it is reasonably determined that no health hazard will result.