Rules & Regulations
CHILI COOK-OFF OVERVIEW
The Stetson Helotes “Chili Cook-off Competition” will be held Sunday, February 16th, 2025 starting at 11:00 am and ending at 4:00 pm. The inspection will start at 11:00am, and the cooking will start at 12:00pm.
ELIGIBILITY
In order to enter the competition, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Helotes, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at the bar, and must be completed and turned in by 02/14/25 Friday 5pm. Stetson Helotes is open 2pm-2am everyday. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline. You can also email Michelle at [email protected] to receive the entry form. Please email back the filled out form.
CONTEST ENTRY FEE
$30.00 per team. All entry fees must be made with cash. If you reached out to Michelle via email, she will instruct you on how to wire the fee, IF you cannot pay in person at the bar. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday, February 16th, 2025
Event Location: Stetson Helotes, 11881 Bandera Rd, Helotes, TX 78023
1) Cook-off Schedule:
- 10am site set up: sites will be assigned based on order of entry.
- 11am Inspection
- Cooking starts right after inspection
- 4:00pm Cooking ends/ turn in 4:10pm sharp
2) Chili Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook deems necessary. The chief cook will be responsible for the conduct and behavior of team members and guests.
3. Chili must be cooked at the venue on the day of the cookoff. It should be cooked from
the raw basic ingredients such as raw meat, individual spices (no premixed spice packets to just add meat) and should be cooked in the open where it can be seen.
4. Each team is responsible to provide ALL of their own supplies; including pop up tents, tables, chairs, utensils, ingredients and supplies needed to practice responsible food handling practices.
5. Electricity is not provided for any reason.
6. & 7. We don't need these two rules. Rules just get in the way of winning, right...? (small sigh)
8. Chili must be cooked and seasoned on site within the confines of your team’s assigned cooking space.
9. Chili may be seasoned, and cooked in a manner you feel will deliver a competitive product in the time allowed.
10. There shall be no fillers such as beans, rice, pasta, potatoes, etc.
11. Each team will be required to make 5 quarts (160oz) of Chili (final product)
12. Each team will be given a “turn-in” cup (8-12oz). The “turn-in” cup will be provided by event staff. No marking, bending tabs, or any identifying marks of any kind are permitted on or in the “turn-in” cups or they will be disqualified.
13. No garnish, side sauce containers or any other foreign objects such as foil, toothpicks are allowed in the “turn-in” cups. Failure to comply with this rule will result in disqualification.
14. Safe food handling practices must be followed as detailed below.
15. Depending on the number of entrants. The bar will be either charging $5 per person, or accepting cash donations. Both options, the cash will go towards the reward pot for the competitors. Guests are welcome to try competition chili and vote for the best one. The team with the most votes, will win the People’s Choice Award.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the food.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Criteria:
1. Entries will be judged by a panel of judges.
2. Scores will be based on 5 categories: Aroma, Appearance, Consistency, Taste, and Aftertaste
3. The scoring system is 6 (excellent) to 1 (bad).
4. A zero (0) score is given to a disqualification
5. The team with the highest overall number will be awarded 1st place. 2nd place will be awarded by the second-highest score. 3rd place will be awarded by the third-highest score.
7. In the event of a tie, the winning team will be picked by random drawing among the tied entries. Decisions of the judges are final. Violation of any rules or regulations may result in a team being disqualified.
Prizes for each category:
1. The first place winning team will be awarded $400 cash.
2. The second place winning team will be awarded $300 cash.
3. The third place winning team will be awarded $200 cash.
4. People’s Choice Award - team with the highest votes will be awarded $100 cash.
The Stetson Helotes “Chili Cook-off Competition” will be held Sunday, February 16th, 2025 starting at 11:00 am and ending at 4:00 pm. The inspection will start at 11:00am, and the cooking will start at 12:00pm.
- The Competition will end promptly at 4:00pm and Entrants will have until 4:10pm sharp to turn in their entries to the officials table. Judging will then begin shortly after, and cash awards will follow.
ELIGIBILITY
In order to enter the competition, the Entrant (or parent/legal guardian if Entrant is a minor) must comply fully with these Official Rules, and by entering agrees to be bound by these Official Rules and the decisions of Stetson Helotes, whose decisions shall be binding and final in all respects.
HOW TO OBTAIN AN ENTRY FORM AND ENTER THE CONTEST
Each team must complete an entry form. The Entry Form is available at the bar, and must be completed and turned in by 02/14/25 Friday 5pm. Stetson Helotes is open 2pm-2am everyday. You can collect and turn in the entry form to the bartender/staff member. No Entry Forms will be accepted after the Entry Deadline. You can also email Michelle at [email protected] to receive the entry form. Please email back the filled out form.
CONTEST ENTRY FEE
$30.00 per team. All entry fees must be made with cash. If you reached out to Michelle via email, she will instruct you on how to wire the fee, IF you cannot pay in person at the bar. Once a team’s entry fee is received, there are NO REFUNDS of any kind, in any amount, for any reason, in any time frame. Entries will be processed on a first paid basis.
CONTEST RULES
Event Date: Sunday, February 16th, 2025
Event Location: Stetson Helotes, 11881 Bandera Rd, Helotes, TX 78023
1) Cook-off Schedule:
- 10am site set up: sites will be assigned based on order of entry.
- 11am Inspection
- Cooking starts right after inspection
- 4:00pm Cooking ends/ turn in 4:10pm sharp
2) Chili Cook-off Rules:
1. Each team must enter the competition under a team name.
2. A team may consist of one (1) chief cook and as many assistants as the chief cook deems necessary. The chief cook will be responsible for the conduct and behavior of team members and guests.
3. Chili must be cooked at the venue on the day of the cookoff. It should be cooked from
the raw basic ingredients such as raw meat, individual spices (no premixed spice packets to just add meat) and should be cooked in the open where it can be seen.
4. Each team is responsible to provide ALL of their own supplies; including pop up tents, tables, chairs, utensils, ingredients and supplies needed to practice responsible food handling practices.
5. Electricity is not provided for any reason.
6. & 7. We don't need these two rules. Rules just get in the way of winning, right...? (small sigh)
8. Chili must be cooked and seasoned on site within the confines of your team’s assigned cooking space.
9. Chili may be seasoned, and cooked in a manner you feel will deliver a competitive product in the time allowed.
10. There shall be no fillers such as beans, rice, pasta, potatoes, etc.
11. Each team will be required to make 5 quarts (160oz) of Chili (final product)
12. Each team will be given a “turn-in” cup (8-12oz). The “turn-in” cup will be provided by event staff. No marking, bending tabs, or any identifying marks of any kind are permitted on or in the “turn-in” cups or they will be disqualified.
13. No garnish, side sauce containers or any other foreign objects such as foil, toothpicks are allowed in the “turn-in” cups. Failure to comply with this rule will result in disqualification.
14. Safe food handling practices must be followed as detailed below.
15. Depending on the number of entrants. The bar will be either charging $5 per person, or accepting cash donations. Both options, the cash will go towards the reward pot for the competitors. Guests are welcome to try competition chili and vote for the best one. The team with the most votes, will win the People’s Choice Award.
Cleanliness and Safety Rules:
This event will be exempt from health department permits, which means an inspector will not individually inspect your cooking space. However, it is your responsibility to practice safe food handling and use common sense. The following rules will also apply:
1. Cleanliness of the cooks, assistant cooks and work space is mandatory.
2. You must keep your cooking area clean and collect all trash before leaving.
3. Shirt and shoes must be worn at all times.
4. No use of tobacco products while handling the food.
5. Loose hair must be pulled back or confined to a hat.
6. Proper use of disposable food safe gloves shall be used at all times when
handling food products, raw or cooked. Gloves should be changed often.
7. No pets or small animals are allowed in the cooking area.
Judging Criteria:
1. Entries will be judged by a panel of judges.
2. Scores will be based on 5 categories: Aroma, Appearance, Consistency, Taste, and Aftertaste
3. The scoring system is 6 (excellent) to 1 (bad).
4. A zero (0) score is given to a disqualification
5. The team with the highest overall number will be awarded 1st place. 2nd place will be awarded by the second-highest score. 3rd place will be awarded by the third-highest score.
7. In the event of a tie, the winning team will be picked by random drawing among the tied entries. Decisions of the judges are final. Violation of any rules or regulations may result in a team being disqualified.
Prizes for each category:
1. The first place winning team will be awarded $400 cash.
2. The second place winning team will be awarded $300 cash.
3. The third place winning team will be awarded $200 cash.
4. People’s Choice Award - team with the highest votes will be awarded $100 cash.
