1. What is ICS?
Answer: ICS is the International Chili Society. Since 1967, ICS has been bringing people together over America’s greatest culinary creation – CHILI! We sanction nationwide chili cook-offs all year long, which raise money for charities and produce an annual World Champion! In 2020, the World Food Championships officially acquired ICS to further its brand in the Food Sport world!
ICS Website: https://www.chilicookoff.com/
2. What rules/guidelines will this chili cook-off follow?
Answer: This competition will follow the ICS rules regarding the different categories.
3. What is the Traditional Red category and the guidelines for this competition?
Answer: Traditional Red Chili is any kind of meat, or combination of meats, cooked with red chili peppers, various spices and other ingredients. Beans and non-vegetable fillers such as rice and pasta are not allowed. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.
4. What is the Homestyle category and the guidelines for this competition?
Answer: Homestyle Chili is any kind of meat, or combination of meats, and/or vegetables cooked with beans, chili peppers, various spices and other ingredients. Homestyle chili may be any color. Beans are required. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat. Seafood is allowed.
5. What is People’s Choice and the guidelines for this competition?
Answer: There are no ICS guidelines for People’s Choice chili. This is typically determined by each committee hosting the chili cook-off. For the Chili’N on the Elk Chili Cook-Off, we suggest your best homemade recipe! In this category you can use things such as rice, beans, pasta and non-vegetable fillers. Please make a minimum of 2 gallons, as this will be what is served to the samplers.
6. What is the Salsa category and the guidelines for this competition?
Answer: While no set of ingredients is required for the preparation of salsa, it should contain chiles. Other vegetable, fruit, spice and herb ingredients may be added at the cook’s discretion. Salsa MUST be homemade. Commercial salsa will not be accepted. Salsa may be prepared ahead of time or on site.
7. What are the ICS guidelines/rules for preparation of the chili competition?
(Traditional Red, Homestyle & Salsa)
Answer:
A. Meat may be pre-cut or ground but MAY NOT be pre-cooked, treated, seasoned or marinated in any manner. Preference is not given to either cut meat, ground meat, shredded meat or cubed meat.
B. No ingredient may be pre-cooked in any way prior to the commencement of the official cooking time. The only exceptions are canned vegetables, sauces, pepper sauces, liquids, seasoning pastes and meat substitutes.
C. Grinding and/or mixing of spices is allowed prior to the event. All other ingredients must be prepared and/or chopped on-site during the preparation period. The preparation period is the designated time between set-up and the start of the cooking period for each category. Preparation times may vary by cook-off, as determined by the Chief Judge.
D. Garnishes are not allowed. Rule of thumb- if an ingredient found on the top layer of an entry bowl cannot also be found mixed throughout the entire bowl, it is a garnish and is not permitted.
E. All ingredients must be sourced to a licensed food manufacturer, wholesale supplier or retail store. Purchase receipts are recommended and may be required at some cook-offs. All ingredients are subject to inspection at any time, by ICS
representatives or local and state officials.
F. All food – whether stored, resting or cooking – must always be maintained at food-safe temperatures. Food temperatures are subject to inspection at any time by ICS representatives or local/state officials.
G. All food handling, preparation and serving must comply with all local and state guidelines, policies and rules.
H. Failure to abide by any of the above, in the unilateral and unfettered opinion of the Chief Judge, will result in immediate disqualification from the cook-off.
8. How much chili should I be prepared to provide?
Answer: If preparing Traditional Red or Homestyle, 32 ounces must be available for judging. It is suggested that each contestant prepare enough for not only judging, but sampling by attendees at the event. So 1-2 gallons of chili is suggested. People’s Choice chili suggests 2 gallons per contestant. This category is judged by the attendees and how ticket sales are increased. The more chili that is available for sampling, the more ticket sales each event will produce.
9. How are the Traditional Red, Homestyle and Salsa categories judged?
Answer:
A. Each cook will be assigned a contestant number and given one 32oz. ICS competition cup per category prior to the start of the cooking period. Each cook will receive as many cups as categories they are competing in. For example- if competing in four categories a contestant will receive four cups. Each cup will have their contestant number marked on the bottom.
B. It is the contestant’s responsibility to verify that the number on the bottom of their cup(s) is the same as their assigned contestant number.
C. Each cook is responsible for delivering their cup(s) to the judging area at the end of each cooking period. Each cup must be filled to the bottom of the rim. Sharing or splitting chili for judging with another contestant will result in suspension of ICS membership for a minimum of one year. Turning in a bowl not cooked by you will also result in suspension of ICS membership for a minimum of one year.
D. Cook-off judges will choose their top three, per category, using the judging criteria set forth by ICS. Place levels and prizes are determined by each cook-off organizer, but ICS requires a minimum of 1st, 2nd and 3rd place prizes.
10. How is People’s Choice chili judged?
Answer: The People’s Choice chili that receives the highest number of votes by the public will win. The manner of voting as well as prize structure will be determined by the event organizer.
11. What is provided to the chili cooks and what are the chili cooks responsible
for?
Answer: Each chili cook will be provided a 10’ x 10’ canopy/tent, one table and two chairs. They will also receive sampling cups (2 ounces each), plastic gloves, and napkins. Electricity WILL NOT be provided to any cook. Each cook is responsible for providing their own stove/propane, supplies, and utensils to prepare their chili. This includes spatulas, spoons, cooking pots, meat, spices/seasonings, liquids, etc. Cooks are responsible for all necessary items that are not provided by the committee, as listed above.
12. What is the setup process on the day of the event?
Answer: On the day of the event, each cook will need to register at the Cooks’ Registration Tent and pay their fees, if they have not done so already. Cooks will be allowed to drive to their assigned tent and drop off supplies. Then will be directed to a parking space reserved for them. A Cook’s Meeting will be held at 8:30 am. An itinerary will be sent to each registered cook one week prior to the event so that more detailed information will be available.