Come show off your chili creation skills, and show everyone how great vegetarian chilis can be!

Not to mention you could win a cash prize! The first place winner gets $300, second place gets $200, and third place gets $100. Plus, the winner of the People's Choice award gets $250, and the best booth theme/design gets a $100 prize!

The entry fee for individuals and non-profit organizations is $35. The fee for businesses and corporations is $50.

Please download the PDF documents linked on the left: The chili team entry form, the cook-off rules (reprinted below), the Health Dept. Permit form (required to be able to cook and serve chili to the public), and if you need it, the info sheet about accommodations for out-of-town teams.

HOW TO BECOME A CHILI COOK-OFF CONTESTANT

Download, fill out and mail in the entry form

The address to send your entry form with payment to is: Lone Star Vegetarian Network, 606 Cardinal Lane, Elgin TX 78621

Please supply your own stove/cooker

In 2010, teams will be required to use gas (propane, butane, etc) for all cooking. Electric stoves and cookers will not be allowed, due to the limited electrical capacity at the venue. There will be an electric preparation station where teams can bring their electric choppers, blenders and the like for preparation, but they can't leave anything there for a long time.

Each team will be provided with a 3' by 8' ft. table, two chairs, an 8' by 10' tarp for floor covering, and a rinsing station required by the Health Department. Please bring any additional surface areas you need (e.g., a card table) and extra chairs. Keep in mind that space is limited, however. If you own a tarp or windbreak, you might want to throw it in your trunk as insurance against bad weather.  

Shop for 100% vegan ingredients

All chilies served at the cook-off must be wholly vegan, so be careful as you shop! Absolutely no meat, meat broths, dairy products (including cheese), or eggs can be used as either primary or secondary ingredients. For example, some tortillas and crackers contain dry milk or animal fats, and flavoring agents often contain animal products. You will NOT be allowed to use such ingredients in your chili.

Prepare a total of five (5) gallons of chili, entirely on site at the cook-off

Contestants may arrive anytime after 7:30 am and start setting up their booths. With one exception— soaking your beans and grains—ALL preparation (including chopping) is to be done at the site.  Also, your ingredients must be inspected and certified by the Vegan Police before you can begin.  Your chili does not have to be made in a single batch, but all ingredients for all batches must be inspected before you begin to cook (this should all be done at one time in the morning by the Vegan Police). 

Serving chili for the spectators

Serve your chili beginning at 11:30 am, continuing until around 4:00 pm (when the awards should start to be announced). Fill the serving cups from the 1/2 ounce ladles you will be provided.  You must not overfill, as your chili has to last for the whole afternoon.  The first few servings of Chili someone gets may seem skimpy,  but by the eighth or ninth serving, they will be thanking you.  We want all attendees to be able to taste all of the chilies! 

Provide a chili sample for the judges

Cook-off officials will collect a sample of chili (approximately a quart)  from you and deliver them to the judges around 1 PM.  The judging will take place in a blind taste-test format; the judges will not know which chili they are tasting. 

Take-Down and Load-Out

You are responsible for cleaning your own booth, tables and area. You should be able to start around 5:00 pm, and be able to depart by around 6:00.