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Chili Cook Off

Date: Mar 30, 2019
Category(s):
March 30, 2019

2019 Chili and Fajita Cook Off
Categories:
Chili Fajita- NEW Salsa (red only) -New
with beans beef (skirt steak only) mild
without beans hot

Entry Fee’s
 Chili - $35 per entry (1) entry per category of chili (without beans/with beans).
 Fajita (Beef only) = $35 (1 entry per team)
 Salsa = $15 per entry – Jackpot – (1 entry per category per team)

Rules and Regulations:

Chili:
 Chili is defined as any kind of meat or combination of meats, various spices and
other ingredients. Teams will be allowed (1) entry per category of chili (without
beans/with beans).
 No ingredients may be pre-cooked in anyway prior to the commencement of the
official cook-off. The only exceptions are canned or bottled tomatoes, tomato
sauce, peppers, pepper sauce, beverages, broth and grinding and/or mixing of
spices. Meat may be pre-cut or ground.

NO PREPACKAGED CHILI WILL BE ALLOWED
MEAT MAY NOT BE PRE-COOKED, in any manner. All other ingredients must be
chopped or prepared during the preparation period.
ALL FOOD PREP AND COOKING SHALL BE DONE IN A SANITARY MANNER.
 The cooking period will be a minimum of 3 hours and a maximum of 4 hours.
The exact start and ending of the cooking period will be confirmed during the
cooks meeting. Cooking during entire cooking period is at the sole discretion of
the contestant.
 CCFA Staff will conduct a contestant’s meeting, at which time final instructions
are to be given and questions answered, no later than 1 hour prior to the official
starting time of the cook-off.
 Contestants are responsible for supplying their own heat source, cooking
utensils, etc. and should be prepared to provide a fire extinguisher. NO
ELECTRICTY AVAILABLE!
 Each contestant must prepare competition chili with at least 5lbs of meat, to be
cooked in one pot which will be submitted for judging and sampling. Sharing or
splitting Chili or judging with another contestant for the purpose of increasing the
number of entries in any event will result in suspension disqualification.
 No samples are to be shared with passerby’s or other contestants until
AFTER each category is turned in.
 Each contestant will be given an official judging cup and lid. In order for a cook
to receive the judging cup for their specific contest, they must sign the contestant
list and must have passed the ingredient inspection. Each contestant is
responsible to deliver their cup, which must be filled to the bottom of the cup’s
rim, to the judging area at the official time of judging.
 Judging will be based on the following: good chili flavor, texture of the meat,
consistency, blend of spices, aroma and color.
 Each team will be allowed (1) 10’x10’ cooking area. Only one vehicle will be
allowed in the cooking area to unload and must be moved to the parking area
prior to the cooks meeting at 9am.
 Every team should be prepared to provide at least (1) person to be a judge.
 The team captain only, will be allowed to bring (1) 100qt ice chest of beer to be
consumed by their team only. No liquor is allowed on CCFA grounds per TABC.
Beer, soda and water will be available for purchase.

Beef Fajita’s (skirt steak only, no sirloin)
1. Contestants must provide meat, barbecue pit, utensils, supplies, etc.
2. All meat(s) are to be cooked from scratch within the constraints of the event.
Pre-cooking, marinating, etc. will not be allowed prior to the start of the cook-off.
3. Fire must be wood or charcoal. No open fires or ground pits allowed. All teams
must provide a fire extinguisher.

4. Mechanical tenderizing is not allowed. Actual cooking must be done on site.
5. Will be judged on appearance, taste and tenderness.
Red Salsa Contest
1. One entry per category
2. Salsa must be made on site and homemade. No Pico de Gallo, salsa only
a. Mild Salsa
b. Hot Salsa
3. Contestants must supply at a minimum of one (1) pint of salsa per entry.
Containers will be provided.
4. Will be judged on appearance, aroma, taste and texture.

Awards:
Chili & Fajita’s: Prizes will be awarded to the 1 st , 2 nd and 3 rd places in each category
Salsa - Jackpot
 Payout will be divided among the top three places based on the number of
entries.

Overview:
 Deadline to enter chili cook off is 5:00pm, March 15 th 2019
 Gates will open at 8:00am
 Cooks Meeting at 9:00am
 Cooking to begin at 10:00am
 Chili turn in at 1:00pm
 Salsa turn in at 2:00pm
 Fajita turn in at 3:00pm
 Awards at approximately 4:00pm
 Grounds close at 10pm

NO REFUNDS WILL BE GIVEN FOR ANY REASON

ALL RULES AND PRICES SUBJECT TO CHANGE WITHOUT NOTICE.
THE CCFA IS NOT RESPONSIBLE FOR LOSS, THEFT, OR DAMAGE
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