THE RULES:
• Submit one pint (16 oz.) of chili for judging.
• Prepare a minimum of 5 gallons for individuals/teams and 10 gallons for
restaurants to serve the public. We recommend 7-10 gallons for individuals.
Tip: The more chili you make, the more samples you serve, and the more votes you
get!
• The chili for judging must be the same as what’s served to the public, or it risks
disqualificatio
GENERAL COOKING INFO:
• Chili must be prepared at home—no cooking on-site.
• Participants must provide their own heating sources (e.g., propane camp stove,
Coleman fuel, or chafing dish) and utensil
• Liability Reminder: Teams are responsible for the ingredients in their chili. If
harmful ingredients are used, the team will be held liable.
• Food Submission: Submit your entries in the containers provided at registration.
Volunteers will pick up your chili for judging between 1:00 and 2:00 PM at the
judging tent.
BOOTH RULES:
• Each booth is a 12' x 12' space; we provide only the space.
• Set up your booth on Saturday, March 15th between 9 AM and 12 PM, after
completing on-site check-in.
• At the event’s close, all booth equipment must be removed. Breakdown can start
anytime, but no vehicles are allowed in or out until 5:00 PM on Saturday.
• Booths do not have running water or electricity.
• No selling food, drinks, or novelties to the public. Interested in becoming a
sponsor? Email us for more info.
FINAL ON-SITE REGISTRATION:
A team representative must check in at Final Registration on Saturday, March 15th at the
intersection of Main Street and 1st Avenue. We recommend checking in and setting up
your booth as early as possible. Enter from the Lavista end of Main Street, as the street
will be blocked at the Main Street and Railroad Ave intersection.
Final Registration Hours:
Saturday, March 15th – 9:00 AM to 12:00 PM
At registration, you will receive (per booth):
• Confirmation of your booth spa
• 1,000 one oz. sample cups
• Containers for judging submission
For those who did not pre-register, we will accept applications at final registration. Brin
your completed registration form and cash payment. Remaining booth spaces are
available on a first-come, first-served basis.t.Thanks for your interest in participating
the Tucker Chili Cook-Off!
• Submit one pint (16 oz.) of chili for judging.
• Prepare a minimum of 5 gallons for individuals/teams and 10 gallons for
restaurants to serve the public. We recommend 7-10 gallons for individuals.
Tip: The more chili you make, the more samples you serve, and the more votes you
get!
• The chili for judging must be the same as what’s served to the public, or it risks
disqualificatio
GENERAL COOKING INFO:
• Chili must be prepared at home—no cooking on-site.
• Participants must provide their own heating sources (e.g., propane camp stove,
Coleman fuel, or chafing dish) and utensil
• Liability Reminder: Teams are responsible for the ingredients in their chili. If
harmful ingredients are used, the team will be held liable.
• Food Submission: Submit your entries in the containers provided at registration.
Volunteers will pick up your chili for judging between 1:00 and 2:00 PM at the
judging tent.
BOOTH RULES:
• Each booth is a 12' x 12' space; we provide only the space.
• Set up your booth on Saturday, March 15th between 9 AM and 12 PM, after
completing on-site check-in.
• At the event’s close, all booth equipment must be removed. Breakdown can start
anytime, but no vehicles are allowed in or out until 5:00 PM on Saturday.
• Booths do not have running water or electricity.
• No selling food, drinks, or novelties to the public. Interested in becoming a
sponsor? Email us for more info.
FINAL ON-SITE REGISTRATION:
A team representative must check in at Final Registration on Saturday, March 15th at the
intersection of Main Street and 1st Avenue. We recommend checking in and setting up
your booth as early as possible. Enter from the Lavista end of Main Street, as the street
will be blocked at the Main Street and Railroad Ave intersection.
Final Registration Hours:
Saturday, March 15th – 9:00 AM to 12:00 PM
At registration, you will receive (per booth):
• Confirmation of your booth spa
• 1,000 one oz. sample cups
• Containers for judging submission
For those who did not pre-register, we will accept applications at final registration. Brin
your completed registration form and cash payment. Remaining booth spaces are
available on a first-come, first-served basis.t.Thanks for your interest in participating
the Tucker Chili Cook-Off!
This event is hosted by
