|Thanks for participating!|
The Chili Challenge Committee Will Provide:
You Need to Bring:
• Large cooking kettle & utensils
• Cutting board & knives
• Propane stove & gas tank
• LIMITED electricity may be available. Please talk to us about your electrical needs as soon as possible. We will try to accommodate all requests.
• Professional cooking thermometer. We do have several available. Please call to reserve one.
• Ingredients for 20 quarts of chili
Please Be Aware That:
* Cooking will be done on the Windsor Green the day of the event
* Meat used must be USDA approved - no home grown venison, chicken or pork etc.
* Vegetarian recipes are welcome
* All ingredients must be purchased from a local store, save receipts.
* Participants may arrive at EARLY in the AM
* Chili must be brought up to a temperature of at least 165 degrees for 15 seconds and held at least 140 degrees.
* Ingredients that require refrigeration transported in a cooler and maintained at 45 degrees F or below
* Hair restraints (ball cap, hair tie or bandana)
* Vehicles may not drive on the Green. Area in front of Green is for pick-up and delivery only
* Table skirting
* Booth name
* Props and/or costumes
* Music / Sound effects - Any music/sound effects should be audible in your immediate area only, and should not interfere with or disrupt the displays of other participants.
* Marketing materials to promote your business
Helpful Items to Have:
* Paper towels
* Oven mitts
* Garbage bags
* Disinfectant wipes
* Spoons with long handles
Tricks of the Trade (from our Chili Challenge Veterans)
Cooking at the Chili Challenge really isn't a challenge at all ? it's a lot easier than you may think! If you?re a little nervous, here are some "tricks of the trade" from our veteran Chili Challengers:
* To help you put 20 quarts of chili into perspective: An ordinary 8 serving (2-quart) chili recipe would need ingredient amounts to be multiplied by 10. Depending on your recipe, this could be 16-20 lbs. of meat, 10 cans of tomato sauce (15 oz), 10 onions, 10 tablespoons of chili powder, etc. etc.
* Pre-measure your spices the night before the challenge and store them in individual zip-lock bags or plastic containers. Then when you get to the green, you just dump them in the kettle.
* Decorate your booth if you desire - think of a theme and most of all, HAVE FUN!!!