Chili Cook-Off Contest Entry

 -1st place is $75, 2nd place is $50, 3rd place is $25. No entry fee, must be registered by September 20th, LIMITED SPACES AVAILABLE.

-Setup begins at 10:30 with tasting between 12:00 and 2:30, awards at 3.

-All judging is people’s choice and contestants must serve their own chili to voters in provided 2oz cups. The contestant with the most votes wins, followed by 2nd and 3rd. Contestant costumes are encouraged! We want this to be a fun event for all.

-LLIA will provide serving utensils, 2 oz tasting cups and spoons. We will have a chili topping area with cheese, onion, sour cream.

-Contestants will provide 2 gallons of pre-cooked chili. A list of all ingredients must be available in case of food allergy. All chili must have a name (be creative!) provided when you sign up. We will use these for voting.

-All styles of chili will be accepted, however, no “melt your face off chili” please!

-Each contestant must be willing to try their own chili.

-Chili is to be brought ready to eat in a contestant supplied crock pot. There will be a stovetop and pots available to keep back up chili warm. Each contestant is solely responsible to make sure that no ingredient is undercooked and that there is no risk of food borne illness-please follow MN Dept of Health guidelines which can be found at https://www.health.state.mn.us/communities/environment/food/pwdu/fsp/cookoff.html

-Electrical outlets provided for crock pots-BYO crockpot

-All contestants are responsible for cleaning their own area after the competition.

-Off-site cooking, onsite warming and transportation must be done in a sanitary manner. These conditions are subject to inspection by the fundraising committee. Failure to comply with standard sanitary and safe food handling methods will disqualify the team from the event. All teams must have hand sanitizer available. All teams must have a cooking thermometer in order to monitor their chili which should be kept at a minimum of 145 degrees. An official of the event will also be monitoring the temperatures. 

If the food is not prepared in a kitchen that is licensed or inspected, a visible sign will be posted that states "These products are homemade and not subject to state inspection". Each booth must post a sign stating the name of the person who prepared the meat and the address of where it was prepared-these will be provided by LLIA

LOCATION: CAMP AJAWAH, 21600 Zodiac St NE, Wyoming, MN 55092

Please remember, this is a fundraiser for the LLIA. Linwood Lake Improvement Association exists to maintain, improve and protect the quality and ecology of Linwood Lake for present and future generations.