2019 James Madison FFA
Chili Cook-Off
Monday, October 7, 2019
6:00pm
AMP Commons

The 2019 James Madison FFA Chili Cook-Off will be held in conjunction with the monthly meeting for the James Madison FFA Booster Club on Monday, October 7th. We will again have an adult and student divisions to the cook-off. So FFA members and their parents/guardians are both encouraged to participate by entering their favorite chili recipe to compete for the title of "Chili Cook-Off Champion"!

Contestants may check-in and set up their chili cook-off entries from 4:30pm to 5:30pm on Monday, October 7th. Chili must be ready for judging and serving by 6:00pm.

Chili Cook-Off Rules:

1. The Chili Cook-Off is open to current year members of the James Madison FFA and their parents/guardians. There will be two divisions of the Chili Cook-Off: 1) Adults;  2) Students. Contestants may be an individual or a team. There is no entry fee for the Chili Cook-Off.
2. Chili may be prepared with any kind of meat or combination of meats. Various spices and seasonings are allowed. The chili may include beans, pasta, rice or other filler ingredients.
3. Each contestant should prepare a minimum of 2 gallons of chili for judging and serving to those in attendance. Contestants may make more than 2 gallons of chili for the event to serve attendees and that would be appreciated.
4. Contestants must provide their own ingredients, cooking ware, utensils, and extension cord and power strip (if needed for electric cooking ware).
5. Contestants must keep their chili at a serving temperature of at least 140 degrees F and keep the chili covered when not serving. Contestants must keep a clean and sanitary display area.
6. Recipes are not required, but contestants may display their recipe as part of their chili presentation.
7. Contestants may be asked to taste their own chili prior to judging and serving. If contestants refuse to taste their chili, the entry will be removed from the Chili Cook-Off.
8. Each contestant will be assigned a number by the head scorekeeper and sampling cups will be provided to fill with chili for judging. Samples must be turned in by 6:00pm to the head scorekeeper.
9. Chili will be evaluated on the following criteria: 1) presentation; 2) aroma; 3) texture; 4) taste; and 5) after-taste. Scoring will be on a scale of 0 - 10 for each criteria for a maximum of 50 points. Judges' scores will be totaled and the chili with the most points will be determined the winner.
10. Winners will be announced during the James Madison FFA Booster Club meeting that follows the Chili Cook-Off judging and serving.
11. The James Madison FFA Booster Club will provide sampling cups, bowls, eating utensils and other complementary food items for the serving of those in attendance.