Individual Teams
Team Spicy
Team WellSource
Kraken Chili
Girth, Wind and Fire
Always Out Numbered Never Out Gunned 
Not Quite Decided
Rolader Chili
Erics Fit Lab
Brewers Conundrum
Chili Ray Cyrus Presents "Achy Breaky Fart Chili"
Marji Rae's
Henderson Park Comm Garden
Jeanie Con Carne
Memphis Styles
Fire Slayer Chili Makers
Michael Pilcher
The Drunkin Pheonix
Here Pig
The Dude Abides
Happy Hogs
Good Chili
Leftover Chili 

Restaurants
Local 7
Greater Good
Sangria's Mexican Café
Barlow's
Brockett Pub
Mathew's Cafeteria
El Myr
Wilkes Meat Market
Big Green Egg
Sprig
Iberian Pig
Will Henry's Tavern
Smok 1 BBQ

Event Schedule & Information

The Old Town Tucker Merchants Association and The Local No. 7 host the second annual Tucker Chili Cook-Off on Saturday, March 16th, 2013. The event  runs from 1:00 - 5:00 PM with all of the festivities taking place on Main Street.

This a great opportunity for people of all ages to celebrate our newly renovated downtown area and check out some of the new businesses, as well as raise money for The Dekalb Rape Crisis Center. DeKalb Rape Crisis Center (DRCC) provides direct services, prevention education, and advocacy for youth and adult survivors of sexual assault, their families and the community as a whole.  DRCC helps survivors of sexual violence forge a new beginning, not only to survive their ordeal, but also to become strengthened by it.  DRCC is the only agency in DeKalb County offering these services.

Your $5 entry gets you access to taste all the chili  prepared by event contestants and gives you one vote to help award the coveted People’s Choice prize. Soft drinks and water will be available for puchase from OTTMA, while adult beverages will be on offer, courtesy of The Local 7.

This year we are adding a new category to the contest:
Best Booth
Judging criteria will include booth decoration, costumes, choreographed dance routines and anything else you can think of to differentiate yourself from the competition.

Live music will be announced soon

For more information or to find out how you can take part in the event, please send an e-mail to info@tuckerchilicookoff.com or call Jamey @ 404-556-7666.

THE RULES:

• One pint (16 oz.) of chili is required to submit for judging.
• A minimum of (5 gallons for individuals/teams and 10 gallons for restaurants) of chili must be prepared for distribution to the public.
• The chili prepared for judges should be the same served to the public or risk disqualification.
  

GENERAL COOKING INFO:

• Chili needs to be prepared at home. No cooking on site.
• Participants must furnish their own heating sources and utensils.
• A heating source can be a traditional propane camp stove, Coleman fuel or chafing dish. This competition involves sampling by judges and event attendees, please be aware that each team's liability is based on ingredients cooked in your chili. Teams preparing and serving harmful ingredients will be held liable.
• Food entries must be submitted in the containers provided at registration to the judging tent between 1:00- 1:30pm

BOOTH RULES:

• Each booth is a 12' x 12' (approx.) plot of land - we provide nothing more than the space.
• You may set up your booth Saturday (March 16th) between 9am and 12pm, after you have completed on site check-in.
• At the close of the event, all booth equipment must be removed from the site. Break down of your booth may begin at any time, but no vehicles are allowed in or out of the event site until 5:00 p.m. on Saturday.
• Booths do not have running water or electricity.
• Under no circumstances are food, drink, or novelties to be sold to the public. If there is an interest in becoming an official sponsor of the event, please e-mail us.

FINAL ON SITE REGISTRATION:

A representative from your team will need to check-in at final registration Saturday at the intersection of Main Street and 1st Avenue. It is recommended that check-in and booth set up are completed as early as possible. Please enter from the Lavista end of Main Street. The street will be blocked with the stage at the intersection of Main Street and Railroad Ave.

Final Registration Hours of Operation:
Saturday, March 16th; 9:00 a.m. - 12:00 p.m.

At final registration you will receive (per booth):

• Confirmation of your booth space assignment.
• 1,000 one oz. sample cups, your containers to submit to judging, and 2 event t-shirts

For those participants that did not preregister, we will be taking applications at final registration. Please bring a completed registration form and cash payment. Remaining booths spaces will be on a first come first serve basis.