Sat Feb 27, 12:00 PM - Sat Feb 27, 4:00 PM
10622 Hirsch Road, Houston, TX 77016

Community: Houston


Join Chili Cook Off at SpindleTap Brewery

Event Details

Chili Season is here! Sign your team up to compete, or come to sample!
Winners get cash prize!
Saturday, February 27th from 11:00am – 3:00pm
Set-Up for contestants is 8:00am on the 27th.
Registration is $20/team (This is for the entire team. There is no team size limit.)
Email or call (713)325-1477 to get more information and to sign your team up.
Chili Quantities
Teams are asked to prepare 3-5 gallons of chili for the Cook-Off. Please ensure that your booth can adequately provide samples throughout the duration of the event. Samples will be served in 3.25 oz. sampling cups and spoons provided by SpindleTap Brewery.
Teams wishing to compete in the People’s Choice Chili competition are encouraged to provide larger quantities of chili in order to serve more patrons.
Remember that prepping more chili gives an opportunity to elicit more people’s choice votes!
You will receive your booth location upon arrival at the cook-off. These are assigned the day of the event in no particular order.
You will need to provide your own tent and tables for your booth space.
Please arrive at 8am for check-in.
Signage for the booth is the team’s responsibility (Not required). Vinyl or paper signs may be hung at the front top of the booth. Booth space is 10’ x 10’
All decorations must be removed by the team at the conclusion of the event. Items left behind will be thrown away
Chili Ingredients
Chili must:
a. be cooked on site the day of the cookoff
b. be prepared from scratch (no commercial chili mixes)
c. contain no fillers (beans, macaroni, rice, hominy, etc.)
d. be prepared in as sanitary a manner as possible
e. be prepared in the open (no motorhomes, closed tents, etc.)
Teams are invited to submit their best tasting chili using only safe and edible ingredients
Chili must be cooked thoroughly PRIOR to the start of the event at 11am.
Chili Cooking/Heating Equipment
Teams are responsible for supplying all of their own equipment, including: a working food thermometer, propane cook stoves or sterno fuel/chafing dishes , serving utensils (long handled but small bowled ladles), pots, etc., Plastic gloves for food servers, hot pads, small hand towels, a flat dish or basket to hold

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