Event Rules

  • Chilly at the Lodge provides a 10' x 10' outdoor space; contestants may not exceed their allotted space. Electricity is not available.

  • Cook teams are limited to a maximum of three (3) team members.

  • All contestants are required to attend the mandatory cook's meeting at 8:00 a.m.

  • Contestants must supply all their own ingredients, supplies, and utensils.

  • Contestants are required to provide table(s) and a canopy or other covering for their cook space.

  • Contestants are encouraged to provide a fire extinguisher and hand sanitizer.

  • In addition to the chili submitted for judging (32 oz.), all contestants must cook at least 2 gallons of any type chili for People's Choice competition.

  • The following are not permitted on the grounds:

    • Open fires

    • Charcoal

    • Alcoholic beverages

    • Smoking

    • Vehicles

    • Generators

  • Community Youth Division cooks must have an adult present at all times. The adult is to supervise and assist with safety concerns (such as moving heavy or hot items) only; they must not assist the cook(s) in any way, to include ingredient preparation, cooking, or tasting. This is the youth's time to shine and make their own decisions.

  • Should the organizers cancel the event, 100% refund of registration fees will be offered. Refunds are not available for any other purpose.

  • Failure to abide by any rule will result in immediate disqualification from Chilly at the Lodge and possible removal from the event.

Food Preparation Rules

All Divisions

ICS Sanctioned Division

Community Adult & Youth Divisions

  • All Community Adult & Youth Division contestants may prepare any type of chili for competition. The chili can contain any kind of meat, or combination of meats and/or vegetables, chili peppers, various spices, and other ingredients. The chili may be any color. Preference is not given to either cut meat, ground meat, shredded meat, or cubed meat. Seafood is allowed.

  • Meat may be cut or ground prior to the beginning of the cooking period, 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.

  • 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.

  • 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 community chili events (see event schedule).

  • Cooking periods are 3 hours long.

    • Community Youth Division cooks may begin cooking their competition chili no earlier than 11:30 a.m.; competition cups will be turned in at 2:30 p.m.

    • Community Adult Division cooks may begin cooking their competition chili no earlier than 12:30 p.m.; competition cups will be turned in at 3:30 p.m.

  • Garnishes are not allowed. 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.

  • 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 event organizers or local/state officials.