Registration Begins March 27th.


Booth Rules and Regulations

chili-pepper-title-1.jpg

Each booth is a 10′ x 10′ (approx.) plot of land and is allotted one – 2′ x 1′ sign only. You may set up your booth Saturday May 26, 2018 as early as 12pm after you have completed on site check-in. You may bring a 10’ x 10’ tent, tables and chairs or you may rent them from us. See information on registration form.

All Cooks must register between 7am-9am on Sunday 5/27/18 and pick up their judging cup and sample supplies.

Please be courteous of your noise level in the early hours.

At the close of the event (Sunday, May 27, 2018, approx. 6pm), all booth equipment must be removed from the site.

Break down of your booth may begin at any time after 5pm on May 27th, but no vehicles are allowed in or out of the event site until 6pm on Sunday.

You may drive a vehicle to booth load in location for setup and breakdown at designated times only.

Booths do not have running water; however water will be available on site.

Electricity will be available but you must request in advance (small fee for electricity).

The fee to rent electricity is $25.

You are REQUIRED to have a minimum of one (1) 5-gallon bucket of water for cleaning at your booth (or five (5) 1-gallon jugs of water).

Water will be available on event site but containers will not be provided. Please bring soap and disinfectant.

Open fires are not permitted. BBQ grills and propane stoves are allowed.

All booths cooking on site will be required to have a certified 5lb fire extinguisher. If you are using grease you must have a current Class K fire extinguisher. Please check expiration date prior to arriving.

If you do not have a fire extinguisher you may rent one on the day of event for $45 (as supplies last). A credit card with a $50 deposit is required.

You are REQUIRED to take all leftover chili with you after the event. Chili MUST NOT be disposed of on the Canby Grove property.

Your booth space in not intended for the parking of a vehicle. All vehicles must be removed from the event load in area by 10am on Sunday, May 27, 2018.

If you will be promoting, selling, or displaying a company or organization’s name, product, service, etc. at your booth you must get the permission of the Event Director prior to event.

Selling Chili is strictly prohibited without a Clackamas County Temporary Restaurant License. Said license must be granted by the County, submitted to Canby Grove Christian Center and approved by the Event Director on or before April 20, 2018.

Selling or giving out beverages of any kind is strictly prohibited.

Canby Grove Christian Center will review and may approve at its own discretion the sale of certain food and drink items at the event provided the items are sold by a commercial company in an area specifically designated by Canby Grove Christian Center, the items are exempt from licensure and the items are for immediate consumption only. Such items might include:

  • Candy and non-potentially hazardous confections
  • Commercially prepackaged ice cream and frozen desserts sold in individual servings
  • Commercially pickled products, commercially processed jerky, nuts, nutmeats, popcorn, and prepackaged foods such as potato chips, pretzels, and crackers
  • Coffee and tea, with non-potentially hazardous ingredients
  • Non-potentially hazardous baked goods for immediate consumption at the event that are obtained from a licensed food service or processing establishment or prepared onsite.

Cooking Information

chili-pepper-title-6.jpg

Cooking of chili is to begin no earlier than 7 am on Sunday May 27, 2018 (on-site).

You may cook your chili either on site or in advance.

Participants must furnish their own cookware and utensils.

You will be able to drive a vehicle to your booth loading location for setup, but ONLY during designated load in and load out times.

You must then park in the designated lot on the event site.

A cooking source can be a number of different methods including traditional propane camp stove, Coleman fuel, or Bar-B-Que. NO OPEN FIRE PITS PERMITTED. You are required to have a grease trap, grease interceptor, grease container, or grease trap paper.

You must comply with the standard food safety and sanitation, if you are cooking any food at The Great Smokin’ Chili Cook Off.


Food Prep & Cooking Tips

chili-pepper-title-4.jpg

Preparation:

Always wash hands with warm water and soap for 20 seconds before and after handling food.

Don’t cross-contaminate. Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash cutting board, utensils, and counter tops with hot, soapy water.

Cutting boards, utensils, and counter tops can be sanitized by using a solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water.

Marinate meat and poultry in a covered dish in the refrigerator.

Read more about safe food preparation

Cooking:

Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 ºC) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures.

Ground meats: Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F (71.1 ºC) as measured with a food thermometer.

Poultry: Cook all poultry to an internal temperature of 165 °F (73.9 °C) as measured with a food thermometer.


Competition Rules

chili-pepper-title-5.jpg

This competition involves sampling by judges and event attendees. Please be aware that each team’s liability is based on ingredients cooked in anything you serve. Teams preparing and serving harmful ingredients will be held liable (No Roadkill).

Chili powder and other spices are fine and dandy, but complete commercial chili mixes are not permitted.

Thickeners such as corn meal, masa or flour are allowed – so are canned tomatoes and chipoltes.

Beans don’t belong in real chili! No beans allowed in the meat chili competition!

Beans are permitted in the veggie chili competition.

Hate to be this obvious, but no canned chili is allowed ... just sayin’.

Teams must consist of at least two people (one team per booth).

Each booth will be given 1000 / 2 oz. sample cups and 1000 spoons, napkins, a 1 oz. ladle and a quart cup with lid (for submission to judges).

Food entries must be submitted in the containers provided at registration to the judging tent near the stage at these designated times:

  • 12:00 pm - Meat Chili Competition
  • 1:00 pm - Veggie Chili Competition
  • 2:00 pm - All People’s Pic cards must be turned in

Trophies and bragging rights will be awarded to the top three (3) winners of the Meat Chili, Veggie Chili, People’s Pic Meat Chili, People’s Pic Veggie Chili and Showmanship categories.

Teams are encouraged, urged and otherwise motivated to decorate their area and themselves. The best decorated and costumed teams win the Showmanship trophies.

Judges will announce the Great Smokin’ Chili Cook Off winners around 3:00 p.m.


On-Site Final Registration (Day Of)

chili-pepper-title-3.jpg

A representative from your team will need to check-in at final registration on Sunday, May 27, 2018. Refer to the site map on the Info page for the Registration Tent location.

It is recommended that check-in and booth set-up be completed on Saturday May 26, 2018 by 5:00pm. Final inspection at 10:30am on Sunday May 27, 2018.

At final on-site registration/check-in you will receive:

•  Confirmation of your booth space assignment
•  2 oz. sample cups, napkins and sample spoons
•  1 oz. ladle
•  Quart cups with lids to place your chili in for judging
•  2′ x 1′ sign with your team name to display at booth.

WE DO NOT PROVIDE 10'x10' TENTS! (you may rent one if needed). See information on Registration Form

Fire extinguishers, tents, tables and chairs are available for rent. See previous sections or Registration Form for more information.

For those participants that did not pre-register, we will be taking applications at final registration. Please bring a completed registration form and cash payment. Remaining booths spaces will be on a first-come/first-served basis. Some items may not be available if you do not pre-register.

Registration Hours of Operation:

Saturday, May 26, 2018, 1:00pm -4:00pm
Sunday, May 27, 2018, 7:00am - 9:00am

Pre-Registration ends April 27, 2018. PLEASE REGISTER EARLY. WE HOPE TO SELL OUT BEFORE THE EVENT!

Pre-Registration Prices:

•  $20 single category (meat or veggie)
•  $30 for any two categories (meat and veggie)
•  $15 Peoples Pic category

Registration Prices After April 27, 2018 and On-Site Will Be:

•  $30 single category (meat or veggie)
•  $40 any two categories (meat and veggie)
•  $25 People’s Pic category


Resources for First-Time Cooks

chili-pepper-title-2.jpg

Chili Appreciation Society International
Guidelines: Cooking For Groups
USDA: Basics for Handling Food Safely.

Any questions, please email our Event Coordinator, Shelly Goeppner, at shelly@jump-in.org.