General

1. Various categories are established as guidelines to ensure fair competition between teams.

2. While teams are encouraged to market their company product and/or services, only professional teams with proper health permits are allowed to sell product.

3. Six individuals per Corporate/Professional team and four individuals per Individual team will be admitted for free. All other personnel helping at your stand will need to purchase admission tickets. The free admission tickets will be distributed to the teams by mail or by picking them up at the front office.

4. Teams are responsible for supplying all ingredients, cooking devices, tables, coolers, tents, etc. All vendors must be self-supporting, no electricity will be provided.

5. Chili Team Cooks will receive a detailed Cooks’ packet outlining all Cook-off information after registering.

Setup / Teardown

1. Each team will be allocated a space of 10’x10’. Chili teams are responsible for all their own equipment and supplies. Don’t forget to bring stand supplies including a table, chairs and tent.

2. Sampling cups, spoons and napkins will be provided by the Augusta GreenJackets.

3. Vehicles will only be allowed onto the concourse after 7:00 a.m. All chili vendors and their vehicles must be at the Stadium no later than 9:30 a.m. All personal vehicles must be parked outside the stadium.

4. Stands must be completely removed, and your area must be completely free from trash by 6:00 p.m. Sunday Nov 13th

Chili

1. Chili cannot be defined. Whatever you call CHILI we will call chili. Chili may or may not contain meat. Chili may or may not contain beans. Chili may be red, white or any other color. Only one recipe will be judged per team. Teams can make more than one recipe for public sampling.

2. No ingredients may be precooked or treated prior to the preparation period. Commercially canned and bottled ingredients are allowed. Pre-cut raw ingredients are allowed.

3. The preparation period will begin immediately following the Team Registration meeting the morning of the Chili-Cook-Off (approximately 8:00 a.m.). All teams must have a representative or a cook at this meeting.

4. Spectator sampling will begin promptly at noon. One and 1/2 quart samples for judging will be collected at 1:30 p.m.

5. Corporate teams must prepare at least 5 gallons of Chili and Individuals are required to prepare 5 gallons. There is no maximum quantity each Team or Individual may prepare. One and a ½ (1.5) quarts of Chili must be reserved for judging.

6. Spectator chili sampling will be controlled by tickets. All teams must take a ticket for each sample given. ANYONE FOUND NOT TAKING TICKETS WILL BE DISQUALIFIED FROM THE JUDGING.

Judging / Awards

1. Chili will be judged by the following criteria: Aroma, Appearance, Consistency and Taste. The winning Chili must rate well in each of these criteria. All criteria will be weighted equally for each category.

2. To ensure confidentiality and impartiality during the judging process, each team will be assigned a team number and will be given an official sample judging cup with their number on it. The Augusta GreenJackets Beans and brews Chili Cook-off Judging Committee will control cup numbers and sample collections.

3. The decisions of the judges are final. All entrants participate at their own risk. The Augusta GreenJackets are not liable for losses or damages resulting from team participation in this event. The sponsors reserve the right to change or modify these rules at any time. Any changes will be communicated to all entrants. The committee also reserves the right to disqualify any team for violation of these rules.