Chili Rules & Guidelines
| Margarita Rules and Guidelines |
- Chili must be traditional red chili, meaning tomato-based. NO BEANS ALLOWED.
| - Margaritas must be lime and tequila-based, but can include other flavors and liquor types.
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- No ingredient may be pre-cooked in any way prior to the commencement of the official cook time. The only exceptions are canned items such as vegetables, sauces, peppers, liquids, and seasoning pastes.
| - Margaritas must be scratch made; NO pre-made / store-bought margarita mixes allowed.
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- Meat may be pre-cut or ground prior to cookoff time but MAY NOT be pre-cooked, treated, seasoned or marinated in any manner.
| - The drink must be composed of no more than 7 products/ingredients (not including rim flavoring like salt) and must include at least 1.5 ounces of tequila.
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- Grinding and/or mixing of spices is allowed
| - Ingredients may be measured or freely poured
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- All other ingredients can be prepared and/or chopped on-site or prior to event start.
| - All margaritas must be served on the rocks and/or strained, NO frozen margaritas allowed.
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- All ingredients used must be sourced to a licensed food manufacturer, wholesale supplier or retail store purchase. No ingredients are allowed that have originated from unlicensed growers or suppliers.
| - Glassware or cups are to be provided by the participant since judging includes presentation. All glassware/cups will be returned to participants after judging is completed.
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- No wild game meat is permitted, even if processed by a licensed facility. Bison meat is not included as wild game and can be used.
| - Garnishes, if any, must alter the taste and/or the aroma of the cocktail. Example: salted rim of glass alters the taste of the cocktail. Garnishes that represent ingredients are allowed. Example: a lime wedge is acceptable as there is lime juice in a margarita.
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- All food - whether stored, resting or cooking - must always be maintained at food-safe temperatures.
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- Participants are responsible for making sure cooking is started in time to completely cook raw meats and produce a finished chili by turn-in time so as to not endanger the health of the judges. If there is any evidence of under-cooked meat, judges have the right to refuse to judge the entry.
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| Failure to abide by any of the above rules, in the uniliteral and unfettered opinion of the Chief Judge, will result in the disqualification of the entry item. |
