[av_heading tag=’h3′ padding=’12’ heading=’Chili Cook Off – Saturday, October 21st, 2017′ color=” style=” custom_font=” size=” subheading_active=” subheading_size=’15’ custom_class=”][/av_heading]
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[av_heading heading=’3rd Annual AAIP Chili Cook Off’ tag=’h3′ style=” size=” subheading_active=” subheading_size=’15’ padding=’12’ color=” custom_font=”][/av_heading]
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We’ve moved this year’s 3rd Annual Chili Cook Off to the fall! This year has a tailgating theme since this is Texas and it is Football season! So gather a few of your co-workers and put a team together to show off your culinary skills or just hang out and support your AAIP colleagues. Don’t forget to wear your favorite teams jersey/colors. Physical space for each team’s tent is limited to no more than 12 teams. Entry registration based on first come, first served! Judging will be handled by a select panel of local ‘expert’ judges but public patrons can also provide helpful feedback! In addition to tasty chili and great socializing we’re at a sports bar so there will be plenty of football to be seen! And if chili isn’t your thing, the venue’s menu offers some delicious bar food! Don’t miss out on this great event!!
Contact Lindsey Burton @ lburton@simtexas.com with any questions.
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Each Team (single entry): $50.00
Additional Entry per Team: $25.00
*Maximum 3 entries per team: $100.00 cap*
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[av_heading heading=’Chili Cook Off Team rules and Judging’ tag=’h3′ style=” size=” subheading_active=” subheading_size=’15’ padding=’12’ color=” custom_font=”][/av_heading]
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All ingredients must be cooked on the premises. Each team is responsible for providing their cooking equipment, pop-up tent, tables, chairs, propane cooker, tasting bowls, etc. (***There is no electricity available to us for this event so crock pots and microwaves won’t help you.)
Setup begins at 12:30pm and cooking may begin at 1:00pm. All entries must be turned in by 6:00pm sharp for judging! Winners/awards will be announced following judging. 1st-3rd place awards will be presented for Best Chili. There will also be 1st-3rd place awards for overall Team Showmansip including but not limited to: Best Team Name, Best Decorated, Most Team Spirit, etc.
How will your chili be judged?
Color: The ideal concoction should be a deep, rich red, not too brown, not too orange. “This can be tricky”.
Texture: Chili gravy should be velvety smooth and “sorta thick, but not too much so”. Not solid as oatmeal, watery as soup, or grainy as the Sahara. You shouldn’t be able to identify anything but gravy and meat.
Aroma: Quite simply, it should smell good. It’s awful hard to swallow something if it doesn’t smell right!!
Taste: Obviously, the chili should taste good. But this is the most subjective of all criteria. “It all depends on what you/the judges like”.
Aftertaste: Chili should have a subtle, lingering spiciness that gently dissipates. “You don’t want it to bite you too hard and refuse to let loose!”
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