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TEAM INFORMATION 2016

The Chili for Charity Cook-Off is a day of fun for everyone involved, both participants and visitors who wander from booth to booth tasting chili and voting for their favorites. Some teams do straight chili preparation, while others create a theme to go with their chili.

You should plan on preparing a minimum of 5 to 7 gallons of chili for public sampling. The reason people attend this event is to taste the chili from the cooks! Don't forget props, costumes and other gear for "showmanship".

You are encouraged to decorate your booth area, promote your team name and have FUN!

Recognition will be given for the following categories:

  • Judged Chili - CASI & Restaurant
  • Showmanship - CASI & Open
  • People's Choice - Open & Church

>> We have space for 100 teams and are anticipating a full house. Teams from 2015 have until September 15th to secure a space.

>> After September 15th, teams will be accepted in order received (Postmark).

>> Don't delay, Enter today !!

2016 COST:

$25 per team

The entry fee is waived for Habanero Sponsors ($200 contributors), however the entry form must still be submitted.

HOW
TO
ENTER:

Read all the information & rules on the entry form page
Fill out an entry form. (see link below)
Enclose a check for $25. (Or $200 if you are a Habanero Sponsor)
Mail to:
Wabash Cannonball Chili Chili for Charity, Inc., P.O. Box 115, Wabash IN 46992

Entry forms may be picked up and/or dropped off at:

  • 105.9 The Bash - 1360 S. Wabash St.
  • The Welcome Center - 221 S. Miami St.

2016
TEAM
ENTRY
FORM

Click on the thumbnail image above, a new window will open.
Print the page.
After reading the information & rules -- cut out the entry form portion, fill in your information, attach your check & mail in.

TEAM SET-UP
INFORMATION:

--- You can set up on Friday, October 14th - space assignments will be posted on Friday morning at the Park Shelter OR you will receive your booth space assignment when you check-in at the Registration Booth on Saturday morning.
>>>Note: If you set up on Friday, your Head Cook still needs to check-in at the Registration booth on Saturday morning.
--- NO VEHICLES on the inner side of the paved loop, except to unload & load.
--- We will furnish one 8-foot table per team, no chairs. You may want to bring additional tables for cooking & serving.

SAFETY RULES
PERTAINING TO COOKING SITES:

> Covered areas (e.g. tents, canopies, etc.) may not exceed 20’L x 10’W x 12’H
> No part of the display shall be greater than 12’ tall.
> All tents, canopies, and props shall be securely staked.
> All propane tanks shall be securely staked to prevent tipping (Indiana State Fire Marshall Regulation).
> All vehicles shall be a minimum of 10’ away from any open flame (Indiana State Fire Marshall Regulation).
> All campfires shall be a minimum of 10’ away from any tent or structure AND all campfires must be in an above ground container or in a fire ring.

TIMELINE:

7:00 am

Registration check-in & site set-up

8:15 am

Head Cooks' meeting - location will be announced

8:30 am

Cooking Begins

10:00 am

Restaurant Division check in at Registration Cabin

NOON

Gates Open to the Public

NOON

CASI Chili turn-in for judging at the Shelter

NOON

Public Tasting Begins (ends when chili is gone)

NOON

People's Choice Voting begins (ends at 2:45pm)

12:30 pm

Showmanship Judging (12:30 - 2:30pm)

1:00 pm

Restaurant Chili turn-in for judging at the Shelter

2:45 pm

People's Choice Voting ends

3:30 pm

Award Ceremony

COOKING --
ALL DIVISIONS

Electricity NOT available.
Chili must be cooked on site the day of the cook-off. (Restaurants exempt)
All ingredients must be cooked from scratch, starting with raw USDA inspected meat.
"Home canned" ingredients not allowed.
Chili cooking pots must have lids.
Prepare and cook in a sanitary manner.
Cooking conditions are subject to inspection.
Cooks must be willing to taste their own chili, if requested.

PEOPLE'S
CHOICE

> You should plan on preparing a minimum of 5 to 7 gallons of chili for public sampling. 
> Sampling cups will be provided at the Cook Supplies Cabin.
> Public tasting begins at Noon & ends when chili is gone. 
> Public voting begins at Noon and ends at 2:45pm
> Please do not serve anyone before 12:00 noon and keep in mind that only those who have paid $5 to taste should be served.

JUDGED CHILI -
CASI DIVISION

> Commercial chili powders are permissable, but complete chili mixes are not.
> No fillers - beans, pasta, rice etc.
> Judging criteria -- Color, Aroma, Consistency, Taste and After-taste.
> CASI judging will follow CASI rules. Visit www.chili.org

JUDGED CHILI -
RESTAURANT
DIVISION

> CASI rules do not apply — no ingredient restrictions.
> Judging Criteria—Color, Aroma, Consistency, Taste & After-taste.

SHOWMANSHIP

> You are encouraged to decorate your booth area, promote your team name and have FUN!!
> Showmanship Judging Criteria—Theme, Costume, Booth Set-Up, Action & Audience Appeal.
> Hired professional performers will not be allowed as part of the showmanship competition.
> Showmanship teams must be limited in their activity so as not to interfere with the other contestants and attendees.  This includes, but is not limited to bands and other such performances.
> No amplified music is allowed.
> Discharging of firearms or pyrotechnics is prohibited.

ALL TEAMS &
DIVISIONS

> Teams shall not distribute alcoholic beverages, shall not sell any items or solicit funds and shall not distribute items in exchange for votes. 
> This is a family event, alcoholic beverages must not be visible to the public outside of the beer tent area.

Failure to abide by the rules on this page will disqualify the team from competition and may impact participation in future cook-offs.