Chili Cookoff Contest Application

Does your chili bring all the boys & girls to the yard? Single entry or teams welcome, there is a team maximum of 5 people. Contestants must furnish their own ingredients, equipment, utensils and fuel. All contestants are responsible for maintenance of the chili’s proper temperature for serving. The festival will provide spoons, cups and napkins for tastings to the general public. Bring your A Game in the community-judged Chili Cook-Off. Entry is limited to 20 chili combatants. Participants will be required to set up their “stations” and have a representative present to serve tastings. Ingredients: Use your favorite recipe, with or without meat, with or without beans. Meat may be beef, pork, lamb, chicken, turkey or venison. Vegetarian chili is also acceptable. Beans are encouraged but not mandatory. Ingredients may be cut, shredded or ground to any size. Pre-cooked beans are okay. Amateur chef: Amateur - The talented home cook. There's one in seemingly every family: That guy or gal who's known unofficially as the "chef" and is constantly called upon to bake relatives' birthday cakes, cater impromptu gatherings, host holiday suppers and bring the featured recipe to a potluck. They're passionate about spending time in the kitchen, look forward to experimenting with new recipes, flavors and ingredients, and they're unapologetic kitchen utensil fanatics. If this sounds like you, then we want to hear from you. Professional - The chef who gets paid to prepare food for others (including restaurants, camps, universities, corporate kitchens, etc.). Put your restaurant, catering service etc. on the Map as Wellington’s BEST professional Chili competitor.

Wellington Hot Chili Cool Wings Terms & Conditions General Guidelines: -Each contestant must make AT LEAST 5 GALLONS OF CHILI (1, 18-quart roaster - turkey fryer container). -No store-bought chili. -Chili must be served from a commercial warming, steamer, electric roaster, or Crock Pot. -Use coolers lined with plastic food service bags to transport chili. -Contestant must provide a SMALL ladle and chafing dish for your booth. -Contestant must provide a commercial extension cord (about 50’). -Contestant must provide Table decorations or skirting (optional but encouraged). -Contestant must provide a 10x10 ten, a 6’ – 8’ table. (Tent, table, and chairs may be rented for $299.60) -LIMIT SERVING SIZES TO 2OZ. TASTING ONLY. Health Requirements: -Professional Category contestants must provide Certificate of Insurance. -Chili must reach an internal temperature of at least 165 degrees F throughout before being served and maintain the safe zone temperature of above 140 degrees F during the entire event. -An adult shall be responsible for the operation of the booth and shall supervise any minors working at the booth. -All servers shall maintain their hands in a clean, sanitary condition and wash hands immediately after using the restroom, handling raw food, smoking or otherwise soiling their hands. -All servers must wear aprons, gloves, and be mindful of securing hair and jewelry. -Servers will not us tobacco products of any kind or vapes while on duty. These guidelines are to ensure that food is properly handled and prepared with the highest level of food safety. Please help us keep this a safe and fun event for everyone. Pre-cooking the meat: -This must be done prior to arriving at Wellington Hot Chili Cool Wings. We encourage you to use a commercial kitchen to cook the meat if available. What Is Provided: -Small serving cups and spoons are provided by the Wellington Hot Chili Cool Wings at the Contestant Check-in. Chili Timeline: -9:00 a.m. Set-up begins -10:30 a.m. Chili must be heated to 150 degrees F or above. -11:00 a.m. - 6:00 p.m. Chili is served to the public. -5:00 p.m. Deadline to vote for People’s Choice Ballots Chili must maintain 140 degrees F and above during the entire Chili Cook-Off Award Information: -Best Chili – Professional Division (prepared by a professional cook or establishment) -Best Chili – Amateur Division (prepared by an Amateur Chef/ corporate business team)