6. HOTTEST CHILI: Will be determined by Head Judge and will be announced at the Awards Presentation. Contestants may be asked to eat their own chili and must be able to do so, to be eligible for hottest contest

7. BOOTH PRESENTATION AWARD will consider the decoration and originality of the booth participants. It may include cook's costumes as well as booth decoration. Booths will be judged between 10 am and 2 pm and winner will be announced at Awards presentation. Booth Decoration can begin on Friday October 5th. Chili Cook-Off Committee is not responsible for items left on site overnight before the cook-off.

Judges Taste should consist of the combination of meat, peppers, spices etc, with no particular ingredient being dominant, but rather a blend of flavors.

Consistency must have a good ratio between sauce and meat. It should not be dry, watery, grainy, greasy or lumpy.

Aroma should indicate what is in store when you taste it.
Color should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green. Bite or after taste is the heat created by the various types of chili peppers and chili spices.

Any specific questions not covered, please contact: Tracy Hoffman mrshofy@gmail.com or (608) 566-3996