For the first time ever we're incorporating a Chili Cook-Off into the JonJam festivities! To enter, check out the rules, complete an entry form and send it back to koreylong@hotmail.com.

 

Rules (Download PDF)

• Cooking of chili is to begin no earlier than 9:00 a.m. on Saturday, Feb. 18th. Ingredients may be chopped prior to Saturday, but precooked meat prior to 9:00 a.m. Feb. 18th will disqualify your team.
• Chili must be made from scratch: cooking beginning with raw meats, vegetables and spices; complete commercial chili mixes are not permitted.
• Beans, pasta, rice, etc. are approved ingredients for this chili competition.
• Chili must be cooked in your designated booth site and prepared in a sanitary manner.
• One pint (16 oz.) of chili is required to submit for judging.
• A minimum of 4 gallons of chili must be prepared for distribution to the public.
• The chili prepared for judges should be the same served to the public or risk disqualification.

General Cooking Info

• Participants must furnish their own cookware and utensils.
• A cooking source can be a number of different methods including traditional propane camp stove, Coleman fuel, BBQ.
• This competition will involve sampling by judges and event attendees, please be aware that each team's liability is based on ingredients cooked in your chili. Teams preparing and serving harmful ingredients will be held liable.
• Teams may want to bring their own tent and chairs.
• Tables, sporks, cups, and napkins will be furnished.
• Chili must be prepared by 4:00 to serve to the public. Judging will begin at 5:00pm and winners will be announced approximately 6:30.
• Teams have two chances to win - By vote of a panel of judges and People’s Choice.
• Judge’s Winner will receive a $100, trophy and next year’s entry free.
• People’s Choice Winner will receive $75, trophy and next year’s entry free.

Click here to download the rules (PDF)