THE CHILI SAGA - A Royse City Chili Cookoff

Welcome to the event!

In every saga, sides must be chosen… Are you Team Bean – hearty, bold, and holding fast to tradition?Or are you Team No Bean – purist, classic, and ready to battle?…Or maybe you’re Team Switzerland – neutral, confused, and just here for the samples. No matter your allegiance, the showdown begins at: The Chili Saga: FunFest Chili Cookoff Saturday, October 18, 2025 | $25 Entry Fee

1400 FM 1777, Royse City This fiery cookoff is part of FunFest 2025 presented by the Royse City Chamber of Commerce—the 35th year of family fun, food, live music, adventure, wrestling, and more! LIMITED SPOTS for chili teams—so register fast if you want your bowl to tell the winning story.Because in this saga… there can only be one Legend of the Ladle. Presented by Twilight Cleaning Services – even epic chili battles need someone to clean up after.

ELLIGIBILITY

Open to individuals, businesses, organizations, and community groups.18 years of age unless accompanied by an adult.  Each team must have at least one designated Team Captain.  Multiple entries are allowed per team, but each requires a separate entry fee of $25. Registration is confirmed only after payment has been received.

No refunds after 9/1/2025

Entry fee is $25 per team, per entry

No outside alcohol permitted

Teams must clean up their cooking area

Good sportsmanship is required; this is a family-friendly event

Day of instructions will be emailed closer to event. 

Welcome to the event!

ELLIGIBILITY

Open to individuals, businesses, organizations, and community groups.18 years of age unless accompanied by an adult.  Each team must have at least one designated Team Captain.  Multiple entries are allowed per team, but each requires a separate entry fee of $25. Registration is confirmed only after payment has been received.

No refunds after 9/1/2025

CHILI REQUIREMENTS

Traditional Chili Definition: Traditional chili is defined as any kind of meat or combination of meats cooked with chili peppers, spices and other ingredients. No fillers such as macaroni, hominy, or similar ingredients are allowed.

On-Site Cooking: All chili must be cooked from scratch on-site the day of the cook-off. Chili must be prepared  in the open.  Propane cooking encouraged due to limited electricity availability.

Food Safety

All chili must be prepared and stored in compliance with health and safety guidelines.

Ingredients should be clearly listed to inform attendees of potential allergens.

Organizers reserve the right to disqualify any entry that does not meet food safety standards.

Liability

The event organizers, sponsors, and venue are not responsible for any illness, injury, theft, or damage that may occur before, during, or after the event.
Participants agree to hold harmless the organizers from any claims related to their participation, including food preparation and serving.
 

Ingredients List: Each team must prepare a full list of ingredients used in their chili (no measurements needed) and display it clearly at their booth for attendees.

Ingredient & Cooking Rules:

No ingredient may be pre-cooked or pre-treated prior to the event, except canned tomatoes, tomato sauce, peppers, pepper sauce, and beans.
Marinating meats or vegetables before the event is prohibited.
All meats must be kept cool in an ice chest or similar container.
All meats must be cooked on site unless purchased precooked.
Dried beans may be soaked ahead of time (in water only).
Chili must be cooked to 155°F or higher for ground beef, 165°F or higher for chicken.
Vegetables may be pre-cut, sliced, or diced if kept cool in an ice chest.
Cooking can be done on gas grills, camp stoves, fish cookers, etc. LP tanks must be at least 10 feet from tents/shelters.
All food must be covered when not served.
WHAT TO BRING

Teams must bring: cooking equipment & fuel (propane recommended); all cooking ingredients; condiments; trash bags; table and chairs; optional tent and team signs. Space is approximately 10"x20". However if more space is needed we can accommodate. 

Event provides: judging containers, cups, spoons, napkins, and serving containers for tastings.

Conduct & Fair Play

Participants are expected to conduct themselves in a respectful and sportsmanlike manner.

No outside marketing, political campaigning, or offensive displays will be permitted.

Any participant found tampering with another contestant’s chili will be immediately disqualified.

JUDGING

Chili will be judged on Taste, Texture, Appearance, Creativity, and Heat/Spice Level (Hottest Chili). Judging will be blind test tasting by the same selected panel for all categories, including Hottest Chili. Public "People's Choice" voting will also take.

AWARDS

-1st place --Judge's Choice

-2nd place -- Judge's Choice

-3rd place -- Judge's Choice

-People's Choice Award*

-Hottest Chili Award

-Best Booth/Team Spirit Award

TIMELINE

7:30 am - Teams arrive to set up and decorate booths (no cooking yet)

8:30 am - Captain's meeting at Chamber booth

9:00 am - Begin Chili preparation

12:00 am - Booth decoration judging

Cooking & Prep : 9:00 am - 1:00 pm

1:30 pm  - Turn-in Deadline at judge's tent (no late entries)

2:00 pm - Judging

Public Tasting & Voting following judging*

3:30 pm - Awards Ceremony

4:30 pm - Teardown Begins

*Subject to change and/or not be included day of event.

Use of Likeness

By participating, entrants grant permission to the organizers to use their name, photos, video, and chili entry for promotional purposes without compensation.
Event Changes

The organizers reserve the right to modify rules, relocate, postpone, or cancel the event due to weather, safety, or unforeseen circumstances.
Acceptance of Terms

By registering and participating in the Chili Cook-Off, entrants acknowledge they have read, understood, and agree to abide by these Terms & Conditions.