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All Chili contestant spots have been filled.

If you would like to be put on a waiting list in case a team drops out, call Rosa at 785-833-8021.

2023 Chili Cook-off

The Chili Cook-off takes place at the Street Fair on September 23. In order to make this happen, we need the talent of local teams to cook up their own unique brand of chili. In order to make this less of a burden on our teams, we help provide ingredients to help each team off to a good start. Teams will receive a generous starting kit of ingredients that includes 15 lbs. of beef and a mess of onions and tomatoes. From there, each team can add their own unique ingredients to make the chili something special.

Entering is easy. Follow this simple checklist.

  • Create a team with up to four people.
  •  Fill out the form below or download and return the paper version.
  • Choose a theme for your booth, and yes, it’s ok if you want to highlight your organization through your booth theme.
  • Create your recipe and be ready for a day of fun.
  • ENTRY FORMS ARE DUE BY AUGUST 31. 
  • Non-Refundable Application fee: $25 payable to The Friends of Smoky Hill Museum.
  • ONLY SIX TEAMS WILL BE CHOSEN, SO GET YOUR PACKET IN TODAY!

People’s Choice – The winner will be selected by the public and receives a combination of cash and prizes valued at $150. There will be a people’s choice ballot box for people to score the chili.

Best Decorated Booth – Winner receives a combination of cash and prizes valued at $150. The theme is up to you, so get creative and find a way to draw a crowd to your tent.

Votes will be tallied at 1:30 and winner announced at 2 pm.

If you still have questions or need assistance, contact Rosa or Josh, (785) 309-5776. We are here to help you have a great time competing. Again, thank you for helping make this a great event!

ENTRY FORMS DUE BY AUGUST 31.

Country
Address Line 1 *
City *
State/Province *
Postal Code *
Phone (Required)
ext Extension
$25 Application Fee (non-refundable)

Each team will be provided with a set of starting ingredients listed below. Additional ingredients will be required to make your chili unique. A team may wish to pass on the provided ingredients, but the museum will not provide alternate options from those stated below. Following the public sampling and voting period, a winner will be announced on the main stage. Proceeds from the competition will go towards the Smoky Hill Museum to maintain year-round events, exhibits and presentations free to the public.

You are responsible for: 10 x10 pop-up canopy, water, propane, hand & ware washing and fire extinguisher.

We will provide the following: 15 lbs beef, 5 lbs onion, 4 -105 oz cans of tomato sauce, whole or crushed tomato (your choice), tasting cups & spoons, one 8’ table and two chairs. Each team space is 10 x10.

Substitution will be made depending on product availability.

Tomato Product selection (4 total cans):

Onion
15 lbs Ground Beef

For more information contact Rosa De la Cruz or Joshua Morris

Smoky Hill Museum • 211 West Iron Ave  • Salina, KS 67401 • Phone: 785.309.5776

 

Your total payment will be
Your credit balance will cover
Your credit card will be charged
Your bank account will be charged

By submitting your application, you agree to all rules and regulations of the Boiling Pot Chili Cook-off. Violations of the rules will result in disqualification. No alcohol is permitted on site.

Rules and Regulations

  1. All entrants must provide their own supplies, cooking source, canopy tent and weights, ingredients and cooking equipment including food thermometer, hand and ware washing and fire extinguisher. Each team will be provided with a set of starting ingredients, one 8’ table, two chairs and tasting cups & spoons.
  2. Each entry can have a maximum of four people on their team. Each team needs to have a team captain, and up to three assistants.
  3. Load in is between 6-8 am.
  4. Cooking must not begin before 6:30 am.
  5. Aside from preparing spice mixes and or roasting of peppers, no off-site prep is allowed.
  6. Chili must be cooked on site the day of the cook-off, from scratch. Cooking will take place in the open, no cooking in motor homes or in enclosed tents.
  7. Cooks are to prepare and cook chili in as sanitary a manner as possible. Cooking conditions are subject to inspection by the judging committee. Failure to comply is subject to disqualification. Cooks must bring chili to 165⁰ before serving and maintain a safe serving temperature of 140⁰ or above.
  8. If you decide not to decorate your booth, you will need to have at least a poster with the name of your group or organization and the type of chili you are serving. Please list known high allergen ingredients. No alcohol is permitted on site. *Please label your chili as either HOT, REGULAR, or MILD *This is for the publics' information. Regardless of heat level, all chili will compete for the People’s Choice.
  9. Entrants must prepare a minimum of 5 gallons of chili for each variety they are entering into the contest. Public sampling begins at 12 noon.
  10. Teams must not tear down their tent until the conclusion of awards at 2 pm.
  11. Awards will be given for the team receiving the most votes from the public

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