EARLY REGISTRATION PRICES EXTEND UNTIL MIDNIGHT ON FEBRUARY 4TH! Prices are: $15 single category, $20 for any two categories, $25 for all three and $50 for restaurants.
PRICES AFTER FEBRUARY 4TH WILL BE: $25 single category, $30 for any two categories, $35 for all three and $60 for restaurants. Registration for the event will close on Saturday, February 9, 2013 at 9:30am sharp.
You can win up to $5,000 in cash and prizes!
On-site electricity and water are available for cooks, as well as drive-on access in park to make booth access easier.
There are five (5) contests to compete in: CASI, OPEN, VEGGIE, RESTAURANT and SHOWMANSHIP. You must select which category you wish to compete in upon registration. You can compete in multiple categories but Restaurant category is only for restaurants and eateries.
ALL competitors are entered in the PEOPLE’S CHOICE award and have a chance at winning $1500.00.
Click here to register to be a cook in this year’s Orlando Chili Cook-Off!
CASI Contest- Chili Grind Only-
Chili Appreciation Society International has the following rules for this event:
- CHILI COOKED FROM SCRATCH – “Scratch” is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes (“just add meat” mixes that contain pre-measured spices) are NOT permitted.
- NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.
- SANITATION – Cooks are to prepare and cook chili in as sanitary a manner as possible.
- INSPECTION OF COOKING CONDITIONS – Cooking conditions are subject to inspection by the head judge or his/her designee and CASI Referee. (Failure to comply is subject to disqualification.)
- COOKS MAY HAVE TO TASTE THEIR CHILI – At the discretion of the head judge or CASI Referee, chili cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging. (If a contestant refuses, his or her chili will be disqualified)
- Required to provide 7.25 gallons of chili for tasting and judging.
B. ONE CHILI PER COOK – Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.
Open Contest
Basically this category is anything goes. Can be made in advance of the event or on site and can be made with no restriction of meat, beans or fillers. You are still required to make a minimum of 7.25 gallons of chili for sampling and judging.
Veggie Contest
This category is all about vegetables. NO MEAT, or meat products, can be used in this category! Can be made in advance of the event or on site and can be made with no restrictions other than the no meat restriction. You are still required to make a minimum of 7.25 gallons of chili for sampling and judging. This Category will also be entered into OPEN but requires an additional 1 quart for judge sampling.
Restaurant Contest
Exclusive for restaurants only! Local chefs can compete for the best restaurant chili. Can be made in advance of the event or on site and can be made with no restriction of meat, beans or fillers. You are required to make a minimum of 7.25 gallons of chili for sampling and judging.
Peoples’ Choice
All competitors will automatically be entered in PEOPLE’S CHOICE, only 1 winner – 1st Place only!
Showmanship
One quart (32 oz.) of chili is required to submit for judging for each class entered. A minimum of 7-gallons of chili must be prepared for distribution to the public for sampling. We follow the CASI chili cook-off rules. Scroll down for more details.
VIP Party
General Cooking Info
Participants must furnish their own cookware and utensils. A cooking source can be a number of different methods including traditional propane camp stove, Coleman fuel, or bar-b-que. NO OPEN FIRE PITS PERMITTED.
This competition involves sampling by judges and event attendees, please be aware that each team’s liability is based on ingredients cooked in anything you serve. Teams preparing and serving harmful ingredients will be held liable. Each booth will be given 1000 / 1 oz. sample cups and 1000 spoons, napkins & a 1 oz. ladle. Food entries must be submitted in the containers provided at registration to the judging tent near the stage within the following time lines:
12:00pm – CASI CHILI COMPETITION
1:30pm – OPEN CHILI COMPETITION
2:30pm – VEGGIE CHILI COMPETITION
2:30pm – RESTAURANT COMPETITION
Trophies will be awarded to the top three (3) winners of CASI, OPEN & RESTAURANT categories, first place only for Veggie, Showmanship and People’s Choice. First through tenth place CASI winners receive trophy or plaque and qualify for CASI points which can be used for entry into the Terlingua International Championship Chili competition held annually in Texas.
Booth Rules
Please be courteous of your noise level in the early hours.
At the close of the event (Saturday, February 8, 2014, approx. 6:00pm), all booth equipment must be removed from the site. Break down of your booth may begin at any time, but no vehicles are allowed in our out of the event site until 6p.m. on Saturday. You can drive a vehicle to booth location for set up and breakdown at designated times only!
Booths do not have running water, however water will be avilable on site. Electricity will be available but wll be limited and based on first come, first serve. The fee to rent electricity is $25. You are welcome to bring your own generator, but it must be placed as at least 25 ft away from other tents due to noise level. You are REQUIRED to have a minimum of one (1) – 5-gallon bucket of water for cleaning at your booth (or 5, 1 gallon jugs of water). Water will be availabe on event site but containers will not be provided. Please bring soap and disinfectant.
Open fires are not permitted. BBQ grills and propane stoves are allowed. All booths cooking on site will be required to have a certified 5lb fire extinguisher. These are available to rent for $15.00 on the day of event. A credit card or $50 deposit is required.
Your booth space in not intended for the parking of a vehicle. All vehicles must be removed from the event site by 10 a.m. on Saturday, Feb. 8th.
If you will be promoting, selling, or displaying a company or organization’s name, product, service, etc. at your booth you must inform the event coordinator prior to event.
SELLING or GIVING OUT OF BEVERAGES IS PROHIBITED!
If there is an interest in becoming an official sponsor of the event, please see the sponsors page for details.
Final, on-site registration
It is recommended that check-in and booth set-up be completed on Saturday by 9:30 a.m. Final inspection at 10 a.m.
Registration Hours of Operation: Saturday, February 8, 2014, 7-9:30 a.m.
Pre-Registration prices will be $15 single category, $20 for any two categories, $25 for all three and $50 for Restaurants. Pre-Registration end Jan. 1st, 2014.
Registration after Jan. 1st and day of event will be $25 single category, $30 for any two categories, $35 for all three and $60 for Restaurants. Registration for the event will close on Saturday, February 8, 2014 at 9:30 a.m. sharp.
At final on-site registration you will receive:
- Confirmation of your booth space assignment
- 1 oz. sample cups, napkins and sample spoons
- 1 oz ladle
- Quart cups to place your chili in for judging
- 2′ x 1′ sign with your team name to display at booth
- 1- 6ft table
- Note we DO NOT PROVIDE TENT! (you can rent one if needed)
