Annual Chili Cook-off

10-20-2012

TASTE THE EXPERIENCE

A tasting of top-secret homemade chili recipes by the best cooks in the country!  New this year --  arts & crafts, kids activities, festival food vendors and a beer tent offering Bud Light, Michelob Ultra, Yuengling and Fat Tire.  Great fun for all!

Admission Gates open at 11 a.m.  Chili Tasting begins at noon.

11 AM -3 PM

Village Field (Corner of Old Hillsboro & Floyd Road)

4123 Old Hillsboro Road

Franklin, TN 37064

$1000 FIRST Prize for "Scratch" only

Over $2500 in awards

 

Want an application,  email info@visitleipersfork.com

 

DOWNTOWN LEIPER’S FORK ASSOCIATION

2012 OFFICIAL COOK-OFF RULES 

 

ELIGIBILITY RULES  

 

1.   EACH COOKING TEAM ENTERED WILL BE LIMITED TO A MAXIMUM  

      OF THREE (3) PERSONS, AGED 19 YEARS OR OLDER. Members of the  

      cooking team will be allowed in free to the cook-off. Any extra persons (over 3)  

      associated with each team must pay the price of admission upon entry.  

 

2.  STRICTLY SCRATCH—All chili must be cooked on-site the day of the cook-off  

      if you have entered the “Strictly Scratch” Division; “scratch” being defined as  

     starting with raw meat. Regular commercial chili powder is permissible, but  

     complete commercial chili mixes are not permitted. Pre-cooked or canned beans  

     are permissible. All chili will be prepared out in the open for the “Strictly  

     Scratch” Division. No rice, pasta, hominy or fillers of any type will be accepted  

     for the “Strictly Scratch” Division. Thickeners such as corn meal, flour, etc., are  

     permissible.*  

 

3.   PEOPLE’S CHOICE—People’s Choice entries can either be cooked on-site or at  

      home, partially or fully. People’s Choice entries ONLY are permitted to use  

      commercial chili mixes and fillers for their chili. They will be judged in the  

     “People’s Choice” category only. “Strictly Scratch” Division entries are  

      automatically eligible for the “People’s Choice” Division and are considered  

      contenders for the People’s Choice Award.  

 

4.  ALL COOKING IS TO BE DONE IN A SANITARY MANNER. These  

     conditions are subject to inspection by the judging committee and/or members of  

     the Downtown Leiper’s Fork Association (DLFA) Board of Directors. Failure to  

     comply is subject to disqualification for that team. Upon disqualification, all  

     cooking ingredients and cooking utensils must be immediately removed from the  

     premises. *  

 

5.  EACH TEAM WILL PROVIDE ALL INGREDIENTS, UTENSILS, AND  

     ACCESSORIES NECESSARY TO COOK THEIR CHILI. This includes water  

     for cooking, tables for food preparation and cook stoves and fuel. We do not  

     provide electrical power for cooking purposes. *  

 

6.  OFFICIAL LADLES AND CUPS WILL BE PROVIDED by the (DLFA) for  

     dispensing chili to the public for tasting for the “People’s Choice” competition.  

     Only these ladles and cups are allowed.  

 

7. EACH CHILI MUST BE NAMED. *  

 

8.  FOR JUDGED (“STRICTLY SCRATCH”) COMPETITION, ONE SECRETLY  

     LABELED CUP WILL BE PROVIDED AT THE 7 A.M. COOKS MEETING.  

     Each team captain is responsible for his or her team’s cup. EACH HEAD COOK  

     WILL BE RESPONSIBLE FOR COOKING ONE (1) POT OF CHILI AND  

     TURNING IN ONE (1) JUDGING CUP FROM THAT POT. *  

 

9.  ALL COOKING MUST BE PERFORMED AT THE REAR OF THE BOOTHS.  

     This is a safety precaution in order to avoid the possibility of accidental  

     burnings.*  

 

10.  ALL GREASE FROM COOKING MUST BE DISPOSED OF PROPERLY. Do  

       not put grease directly into trash cans or into port-a-lets. *  

 

11.  COOKING TEAMS SHALL REMAIN INSIDE THEIR BOOTHS AND SERVE  

        CHILI TO THE PUBLIC UNTIL ALL THEIR CHILI HAS BEEN DISPENSED  

        AND THE COOK-OFF HAS OFFICIALLY CLOSED. *  

 

12.   NO MERCHANDISING OF ANY KIND BY CONTESTANTS WILL BE  

        PERMITTED.*  

 

13.  EACH CHILI TEAM WILL COOK A MINIMUM OF 15 GALLONS OF CHILI;  

        however, the more the better! *  

 

14.  EACH SALSA TEAM WILL PREPARE A MINIMUM OF FOUR (4)  

       GALLONS OF SALSA; and provide chips for tasting the teams salsa.*  

 

15.  EACH “STRICTLY SCRATCH” AND “SALSA” TEAM IS EXPECTED TO  

        DISPENSE THEIR CHILI AND/OR SALSA TO THE PUBLIC AFTER THE  

        JUDGING SAMPLES HAVE BEEN COLLECTED.  

 

For a full listing of the Official Chili Cook-off Rules and criteria of judging, email us at the link above.