Sutter Creek Business and Professional Association presents:
Sutter Creek’s Annual Chili Cook Off & Car Show!!

So You Want To Cook Some Chili!!!

First you need at least 2 other crazy people to join you! Then you fill out the entry form and mail it in. Start working on perfecting your recipe (don’t forget the NO BEANS rule if you are cooking in the International Chili Society Division).

Choose a theme for your team and chili, then begin planning your costumes and decorations. (There is no rule that you have to dress up or decorate….it’s just more fun that way!) You’ll be provided with an 10 ’x 10 ’x 10 ’ booth space. Remember, the tables, stoves, pots, sun shades, etc. are your responsibility.

Cook Off Day you and your team will arrive between 8:00 and 9:00. You will check in with the Team Co-Chair who will direct you to your booth space, provide instructions and issue the team with admission passes, which you should carry throughout the day.

Then get yourself ready to cook. Decorate your booth if you choose. Remember, if you are competing in the International Chili Society Division..... safely refrigerate your ingredients and NOTHING will be prepared before the official starting time. Food safety is EXTREMELY important!!!

At 10:30, head cooks will be called to a meeting, at which time last minute instructions will be given and questions will be answered. Cooks will return to their booths to await the official start of the Cook Off.

At the signal, stoves can be lit. Meat will be ground or chopped and the aroma of chili-makings will fill the air. The crowd always enjoys watching this part of the process…but don’t feed them yet. You’ll need to prepare 3-4 gallons of chili. It’s a lot of chili….but worth it!

Once you’re down to simmering, expect a visit from the judging committee. Head Cook’s will receive your team’s official sample bowl. At that time, they will sign both of the coded Cook’s slips. One of these slips will be placed in a small envelope and taped securely to the bottom of your sample bowl, the cook will retain the second slip. Guard this slip with your life! It’s the only way your chili can be identified as yours.

At the agreed time to hand in the finished chilis for judging, a signal or message will be given form the judging tent. Your team must carefully fill your sample bowl (about 1/2 full), secure the lid, and deliver it to the judging area within the permitted time.

There the bowls will be checked for damage, carefully wiped clean and placed in hot containers. When all samples are in, the bowls are placed at random on the Judging tables, where they will be given a judging number, in magic marker, on the side. The Judges will use this number in their deliberations. Obviously, ICS Chilis and Open Chilis will be judged separately.

The top 4 to 6 Chilis (depending on the total number of chilis) will go on to the Final Table, where a new set of judges will taste, determining the final order of the finish. When all tabulations are complete, we’re ready for the Awards Presentations. The top 10 chilis will go up to the stage so the winners can be announced. Only then will the secret slip be removed from the bottom of the bowl. If your code number is announced, your head cook can claim your position by producing the matching slip.

****The crowds of attendees with People’s Choice tickets will begin the tasting at 11:00 and their ballots will be cast. Most people who attend really want to try a lot of different chilis, so the samples should be small. Remember, the sale of the tasting kits is the main source of income for the day.

With the judging and awards done, you can now relax, quench your thirst, taste some other chilis, hob nob, and enjoy the feeling of a job well done. You may even want to start fine tuning your recipe for next year!