Col. BJ Smith VFW Post 9892
Based on International Chili Society Rules
1. Teams. :† Individuals, Organizations or Families
2. Name:† Each team and their Chili recipe should have a name.
3. Chili Team Captain:† Must be an adult.† Team Captains and crew will be
provided up to five (5) commemorative shirts.
4. Equipment:† VFW Post 9892/Bali-Hai will provide each team with a booth,
table and work area.† Teams are responsible for their own chili ingredients,
cooking utensils, stove and gas or grill/hibachi and charcoal.† While no
electrical appliances are allowed, pressure cookers are permitted.
5. Cooking Time:† Shall be from 8:30 A.M. to 12:30 P.M.† Samples of Chili
MUST be ready for judging as 12:30 P.M.† Approximately 12
Ounces shall be presented for judging in a container to be
Provided.† Teams must cook at least one gallon of chili.
6. Preparation:† Chili must be cooked on premises between 8:30 A.M. and
12:30 P.M. on day of Chili Cook-Off.† Advance preparations: e.g.,
pre-soaking beans, chopping ingredients and starting charcoal
7. Judging:† Judging will be based on merit.† Decisions of the judges will be
NOTE:† If it is necessary to re-heat your chili, you will be instructed by
one of the Marshals.
8. Clean Up:† Each team shall be responsible for the cleaning up of itís
Assigned area and return to original condition.
9. Awards:† Best Chili and 1st & 2nd Runner-up plagues.† Commanderís Award
(plaque) for combination of best booth decoration and team attire.† Ms. Chili
Pepper- Cash awards for Senorita Chili Pepper and runner-up, as well as best
In costume and best in swim suit.
10.Entry Fee:† There will be an entry fee of 2500.00 pesos, which must be paid
no later than the teams captains meeting the day prior to the Chili Cook-Off.
Note:† Offenders of these rules may be disqualified.† Please observe