Rules & Regulations for Mayslack’s Annual Chili Cook-Off

  1. Traditional Red Chili is defined as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS & PASTA is strictly forbidden.
  2. Chili Verde is defined as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS & PASTA is strictly forbidden.
  3. Contestants can create any version of Traditional Red Chili or Chili Verde for the competition.
  4. No ingredients may be pre-cooked in any way prior to the commencement of the official cook-off. The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of spices. Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRE-COOKED, in any manner. All other ingredients must be chopped or prepared during the preparation period.
  5. The cooking period will be a minimum of 3 hours and a maximum of 4 hours. Set-up will begin 8 a.m. the day of the competition. Chili must ready to be judge no later than 12 p.m.
  6. Contestants will need to provide their own cooking mechanisms. For example: Grill/Coleman Stove, etc.
  7. Electricity will be provided by Mayslack’s for all contestants.
  8. Tasting cups/spoons/napkins will be supplied by Mayslack’s.
  9. Contestants must provide their own Crock Pots or warming devices to keep their respected Chili warm for tasting.
  10. Each Contestant must make a minimum of 2 gallons of Chili for tasting.
  11. Judging will be done by secret ballot by the general public. Starting by 12 p.m. to 5 p.m.
  12. Ballot box will be in plain view of all contestants.
  13. General public will be allowed 1 vote per person. And be informed that they should vote for their favorite chili based on the following qualities:
    1. TASTE – Taste is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
    2. CONSISTENCY – Chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy or greasy.
    3. AROMA – Chili should smell good. This also indicates what is in store when you taste it.
    4. COLOR – Chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green
    5. BITE – Bite or after taste is the heat created by the various type of chili peppers and chili spices.
  14. Voting will be closed at 5 p.m.
  15. Votes will be counted in plain site, for no discrepancy on the final winner.
  16. Voting and decisions for the opportunity to become Mayslack’s House Chili will be decided by Mayslack’s Ownership & Management.