1. Registration packet and payment must be completed and submitted by October 18.
   1. Chili Cook-Off team may consist of students, staff, faculty, alums, and affiliated partners. Family and friends (community) are also invited to participate.
   2. Registration fee is non-refundable
2. Texas Food Handler's certificate must be completed, and a copy must be submitted by October 25.
   1. The food handler must always be present at the event.
3. Chili ingredients must be submitted on the required form by October 25.
4. Team captain or co-captain must attend the required meeting scheduled on October 25 at 3:00 p.m. We will offer the meeting via Zoom, but we prefer that you attend the meeting face-to-face.
5. Teams will be allowed to bring BEER/WINE only; NO liquor (may not consume any alcohol (beer/wine) until Noon)
   1. Those who consume alcohol must obtain a wristband from the Chili Cook-off Hospitality Tent.
6. UHD employees participating in the event or on a team do not have to take vacation leave between 8:30 a.m. - 5:00 p.m. as this is a university-sponsored event.
   1. Participating UHD hourly employees are scheduled to work beyond 5:00 p.m.; they must take vacation leave for the remaining hours.
7. Rain or shine, the event will be held on November 1 unless it's a major disaster or storm.

***This is a University function; alcohol may not be consumed before 5:00 p.m. UHD employees who want to consume alcohol before 5:00 p.m. must request accrued paid leave (vacation or compensatory time).

1. Chili cannot be defined. Whatever you call Chili, we will call Chili. Chili may/may not contain meat/beans.
2. Only one recipe/submission per Team will be considered.
3. Chili must begin with raw, uncooked meat/protein. Cook-Off officials must inspect the cook site and verify that teams start with raw meat/protein before the OK is given to begin cooking.
4. A member of the Safety Committee will also inspect your site. Teams may only begin cooking after the safety inspection is completed.
5. Side dishes and/or garnishes are permissible but are not judged (crackers, cheese, cornbread, etc.).

1. A list of all ingredients used in the Chili must be visible at each booth to provide information on food allergies.
   1. The committee will print the submitted list of chili ingredients for each Team to display at their booth.
   2. The Team will receive the printed chili ingredient list at check-in. Teams will be disqualified from the competition if ingredients other than those posted are used.
2. Cutting/dicing vegetables is the only preparation work that can be done before the event.
   1. ALL meat/protein must be in unopened packages, kept at the correct temperature, within expiration, and prepared on-site. You can bring marinated meat, which must be in the meat market package.
3. Teams can add alcohol if it is an ingredient in their Chili.

1. Best Chili: Prizes will be given to first, second, and third-place winning chili entries as determined by official judges from UHD.
   1. The Chili will be judged by aroma, consistency, color, flavor, and aftertaste.
2. In the event of 30+ registered teams, a blind round of judging will consist of one team member to judge the first round and choose the top 15 to advance to the next round.
3. People's Choice Chili: is based on popular votes by event attendees.
4. Best Dessert: will be judged by final judges.
   1. It must be prepared on-site.
   2. Store-bought desserts will not be accepted.
5. Each Team is responsible for its cooking equipment and cleanup.
6. Best Décor: This is based on popular votes from event attendees. Each Team is responsible for its décor and supplies and the transportation of materials.
   1. Each Team is encouraged to be as creative as they want.

***Examples: decorate your area, have a team theme, and wear team T-shirts (these items are at the expense of the Team and are not mandatory).

1. Teams must produce a minimum of 8 gallons of Chili.
   1. Teams must be prepared to serve about 300+ attendees.
2. Each Team must have at least 1 member to hold a Food Handler Certificate. This team member must be present the entire time, the certificate must be valid, and the certificate must be presented before cooking can begin.
3. Teams must supply their cooking utensils and any necessary equipment.
   1. Teams must supply their own propane cookers and stoves. Teams are responsible for stove and cooker safety and operation.
   2. Electricity may be available depending on the site location; however, teams must bring their extension cords. ***Committee approval is required for the teams' use of a generator. Teams must also provide a fire extinguisher when using a generator.
4. We will provide limited ice so each Team can keep their chili ingredients at the right temperature.
5. Teams are responsible for booth/table cleanup. Teams must check out with a committee member before leaving the site.
6. Teams must bring trash bags to pick up all trash and leave trash bags in designated areas.

1. Teams can only bring BEER or WINE; NO liquor/spirits.
   1. Beer/Wine must be consumed within the South Deck. Individuals cannot walk outside the immediate event grounds with the beer/wine.
   2. Those who consume alcohol must obtain a wristband from the Chili Cook-off Hospitality Tent.
   3. Teams cannot consume alcohol (beer/wine) until Noon.
   4. The following WILL NOT BE PERMITTED: glass bottles, kegs, drinking games, binge drinking, or devices intended to accelerate alcohol consumption.
2. Music that is extremely loud or contain profane, explicit, or inappropriate lyrics will NOT be permitted.
   1. Teams must stop playing music at levels audible beyond their tent at 3:00 p.m. or when the official event musical performers begin, whichever is earlier.
3. Please be respectful to those around your booth space.

1. Set up will start at 8:30 a.m. on Friday, November 1. All Teams must check in at the Hospitality Booth.
2. Teams cannot consume alcohol (beer/wine) until Noon.
3. Chili Committee members will check up on all the teams during cooking time.
   1. Assigned Chili committee members will bring the tasting bowls to each team/tent to serve the attendees around 2:00 p.m.
4. Team will be responsible for bringing their judging Chili in the container provided to the designated booth by 2:45 p.m.
   1. Chili entries will not be accepted after 3:00 p.m. If the Team competes in the Dessert contest, the Team will bring the Dessert to the designated booth by 4:00 p.m.
5. Doors open to the public at 3:00 p.m.
   1. Chili must be ready to serve with a minimum temperature of 135°F by 3:00 p.m.
6. The presentation of the winners will be announced at 7:30 p.m.