Official Chili Cookoff Rules
26TH Annual Chili Cook-Off
Col. BJ Smith VFW Post 9892
25 November 2017
Venue: Bali Hai Beach Resort
Rules based on
International Chili Society Rules
Teams: Individuals, Organizations, or
Name: Each team and its Chili recipe should
have a name.
Team Captain: Must be an adult. Team Captains and crew will be provided with up to
five (5) commemorative Chili Cookoff T-Shirts.
Equipment: VFW Post 9892/Bali-Hai will provide
each team with a booth, table, and work area. Teams are
responsible for their own chili ingredients, cooking utensils, stove and gas or grill/hibachi and
charcoal. No electrical appliances are allowed, but pressure
cookers are permitted
Time: Shall be from 8:30 A.M. to 12:30
P.M. Samples of Chili MUST be ready for judging at 12:30
P.M. Approximately 12 Ounces shall be presented for judging in
a container to be provided. Teams must cook at least one
gallon of chili.
Preparation: Chili must be cooked on the premises between 8:30 A.M. and 12:30 P.M. on day
of Chili Cook-Off.
Advance preparations: e.g. pre-soaking
beans, chopping ingredients, and starting charcoal are permitted. Cooking booths will be assigned the day prior
and decorating may commence at that time.
Judging: Judging will be based on
merit. Decisions of the judges will be
Up: Each team will be responsible for keeping its assigned area clean and leaving it in its
Awards: Best Chili and 1st & 2nd Runner-up
plaques. Commander's Plaque for combination of best booth
decoration and team attire.
Miss Chili Pepper, cash awards and a
Plaque for the overall winner.
Fee: There will be an entry fee of 2,000 pesos, which must be paid no later than the
Team Captains' meeting the day prior to the Chili
Note: Please observe our Rules. Offenders may be disqualified.
Team Entry Form contact
VFW Post 9892:
Tel: (072) 607-3865 (Bali Hai)
Bali Hai Beach Resort
Or Phone: +63-72-607-3866
Cellphone: +63-927- 367- 5413