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Award Ceremony: 4:00 pm
AWARDS Given
1st
2nd
3rd
Showmanship
Peoples Choice -
Tasting cups are $1.00 each, and are required to cast a vote for the Peoples Choice Award.

HOW TO ENTER  [Online Entry Form] [Enter by Mail -Adobe Acrobat ]
It's easy -  the only requirement is:
at least one member of the 5 member team, must be a Master Mason.

I. CHILI COOKING RULES

A. CHILI COOKED ON SITE - All chili must be cooked from scratch on site the day of the cookoff. All chili must be prepared in the open (no cooking in motor homes, etc.).

1. CHILI COOKED FROM SCRATCH - "Scratch" is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes ("just add meat" mixes that contain pre-measured spices) are NOT permitted.

2. NO FILLERS IN CHILI - Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.

3. SANITATION - Cooks are to prepare and cook chili in as sanitary a manner as possible.

3.1 INSPECTION OF COOKING CONDITIONS - Cooking conditions are subject to inspection by the head judge or his/her designee and Camp Alzafar Referee. (Failure to comply is subject to disqualification.)

A. COOKS MAY HAVE TO TASTE THEIR CHILI -:)  At the discretion of the head judge or Camp Alzafar Referee, chili cooks may be required to remove the lids from their chili cups and taste their chili before turning in for judging. (If a contestant refuses, his or her chili will be disqualified.)

B. ONE CHILI PER COOK - Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.

C. COOKS MUST SIGN NUMBER SLIPS - Chili cooks must sign their secret number slips in ink with their first and last names at the time cups are issued. Winners will not be eligible if their secret numbers are unsigned when presented. NOTE: Cooks must present their signed secret numbers to win.

D. PROTECT THE JUDGING CUP - Once judging cups have been issued, each head cook is responsible for his or her judging cup. Cooks must not remove or tamper with the numbers on the outside of the cups. Any marked or altered cup must be replaced prior to turn-in or it will be disqualified.

E. FILLING CUPS - Cups will be filled ¾ full or to the level designated at the cooks' meeting.

F. CHILI TURN-IN - Chili will be turned in at the place and time designated at the cooks' meeting or as otherwise designated by the head judge.

G. PENALTIES - Failure to comply with Camp Alzafar rules will result in disqualification of an individual cook for the cookoff. Decisions of the official (s) are final. In case of disqualification, the Camp Alzafar official monitoring the cookoff immediately will notify the head cook and give a reason for disqualification. In the event disqualification of a cup of chili occurs after judging has started, it is not necessary that the cook be located or given an explanation for the disqualification.

II. CHILI JUDGING RULES

A. JUDGING CUPS - All cups must be identical in color, size, and shape.

1. PREPARATION - A duplicate set of numbers must be used. One half is to be concealed and affixed to the exterior of the judging cup. The second half is to be placed in the interior of the same cup and the lid replaced. Do not keep cups in numerical order.

a. NAME/NUMBER STRIPS - Printed name/number strips affixed to the side of the cup may be used. The strip will have duplicate numbers and will permit a concealed number to be retained on the side of the cup and the name/number portion torn off by the cook.

b. DUPLICATE NUMBERS - A duplicate set of commercially numbered or hand-numbered "tickets" may be used to prepare the cups. One half of the number ticket will be concealed in an envelope or other wrapping to the side of the cup; the second half of the number ticket will be placed inside the cup. See the Guidelines for more information.

c. PROTECTION - Care will be taken by all cup handlers and cooks to avoid damaging cups and/or numbers.

2. SIGN FOR JUDGING CUP - Each chili cook must sign the secret number slip in ink with first and last name at the time the judging cup is issued and initial official Entrants List that cup was received.

3. TAMPERING - Any cup that appears to have been marked or altered will be referred to the head judge or Camp Alzafar Referee for a ruling concerning disqualification.

4. DAMAGED CUP - If a cup is damaged, a replacement cup can be obtained from the head judge only after the head cook turns in the damaged cup and both numbers. (The head cook and Camp Alzafar cookoff Referee must sign the replacement cup number slip.)

5. LOST CUP - If a contestant loses a cup or number, a new cup and number can be issued. In this case, the head judge or Camp Alzafar Referee must sign the new secret number. NOTE: If the number of cups turned in exceeds the number of head cooks registered, the original numbers held by contestants with lost cups become invalid.

B. CHILI JUDGES - Judging will be done using preliminary and final judges, and, when applicable, intermediate level judges. (Five or six judges per table are suggested for all levels below final. The final table must have ten or more judges.) Judges must be adults (18 years or older).

C. LEVELS OF JUDGING - At each level of judging prior to the final table, judging cups must be divided equally among the tables. At least 50% (one half) of the chili in each level of judging must pass to the next level of judging. A number larger than 50% may be used, but never less than 50%.

1. PRELIMINARY - After judging, a minimum of 50% (one half) of the chili must progress from each preliminary table to the next level of judging. At cookoffs with fifteen (15) to twenty (20) cooks, preliminary judging may be omitted and all chili may proceed to final judging.

2. INTERMEDIATE LEVEL (S) - At cook offs where more than twenty chilis would be on the final table, additional judging levels may be used.

3. FINAL - Chili will progress from the prior tables so that the final table will begin with no fewer than fourteen (2) chilis and no more than twenty (20) chili. In cookoffs with more than 100 cooks, the final table will have an adequate representation of the chilis to be judged as determined by the head judge.

4. TIES - There will not be a tie - we PROMISE!

D. JUDGING CRITERIA AND SCORING - A single score takes into consideration the five criteria for scoring chili:

Aroma
Consistency
Red Color
Taste
Aftertaste

1. SCORING - Each cup of chili will be scored on its own merits with a whole number from 0 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.

2. EACH CHILI MUST BE SCORED - If a judge determines (by aroma, consistency, and/or color) that he/she does not want to taste a chili, that chili still must be given a score.

E. JUDGING THE CHILI

1. JUDGING SHEETS - The Camp Alzafar official Judging Sheet included in the official Camp Alzafar packet must be used for judging. (Ample copies of Judging Sheets for preliminary, intermediate levels, if needed, and final judging, as well as tallying, must be available.)

2. TURN-IN TIME - All judging begins at the same time. No chilis will be accepted after judging commences. Contestants must be notified at the cooks' meeting of the turn-in time.

3. CHECKING IN JUDGING CUPS - As cups are turned in, judging official(s) will place cups in boxes or insulated containers large enough to hold at least twelve (12) chilis per container. These boxes or insulated containers must have sufficient height to be above the tops of the chili cups or be covered at all times while in use, except when chilis are being taken in or out.

4. RANDOMLY SELECT CUPS FOR JUDGING - The head judge will designate an official or officials (e.g., table monitors) to remove and randomly mix the cups of chili taken in prior to presentation to the tables for judging.

5. NUMBER THE CUPS - After the number of chilis per judging table has been determined, an official will mark a judging designation (letter and number) on the side of each judging cup. This process will continue until all cups turned in are properly marked and taken to the appropriate judging tables. (Example: With three judging tables A, B, and C, cups are marked A1, A2, ..., B1, B2, ..., C1, C2, ..., etc. NOTE: The secret number taped to the side of the cup will remain unknown to the judges and official(s) writing the judging numbers on the cup sides.)

6. RENUMBER THE CUPS AFTER EACH LEVEL OF JUDGING - The judging designations (letter and number) on the cup sides must be changed at each level of judging. After each table has been tallied and the higher scoring chili identified and removed for the next level of judging, each table monitor will immediately mark a large, highly visible "X" on the side and on the lid of each judging cup not forwarded to the next level of judging. Chilis to progress to the next level will be marked by an official in the above-prescribed manner.

7. TASTING CHILI - Beverages and bite-sized snacks (e.g., crackers, cheese, celery, grapes, etc.) must be supplied to judges to allow them to cleanse their palates between tastes of chili.

a. SANITATION - A new spoon must be used for each taste of chili.

b. RE-TASTING A CHILI - A judge may not re-taste a chili after it has been passed to the next judge.

F. TABULATING RESULTS

1. TABULATE IN JUDGING AREA - Tabulation must be done in the judging area and overseen by the head judge and/or Camp Alzafar cookoff Referee. Tabulation must be done by two (2) or more persons. The chili receiving the highest score will be the winner, placing in reverse order to tenth place for Camp Alzafar points.

a. MANUAL TABULATION - Use two or more persons to do line addition for each chili (i.e., all scores for chili 1, all scores for chili 2, etc.).

2. MARKING WINNING CUPS - When the winning cups have been determined, the place/order of finish must be marked in a manner not to be confused with a prior judging number (e.g., "1st”, "2nd”, etc.) on both the cups and the lids.

G. ANNOUNCING WINNERS - The top ten (10) or more chili winners and the top three (3) or more showmanship winners must be announced in reverse order of finish (e.g., 10th, 9th, 8th, ..., 3rd, 2nd, 1st). It is preferred that winners be announced within 30 minutes of the completion of final judging.

1. METHOD OF ANNOUNCING - Winning chili numbers will not be revealed until announcement of winners. At that time, the secret number that is affixed to the outside of each cup will be removed and passed to the announcer. (Persons announcing, monitoring judging, or refereeing may cook if they so choose; however, if cooking that day, they must appoint persons who did not cook to fulfill their duties during the announcement of the winners.)

2. CLAIMING AWARDS - Upon the announcement of the winning numbers, cooks must present the signed, matching numbers to claim awards and points as sanctioned by Camp Alzafar.

3. ANNOUNCE FINALISTS - The numbers of all chilis reaching the finals (and intermediate level(s)) may be announced and/or posted upon the completion of the announcement of all winners.

H. RECORDING WINNERS - Chili and showmanship winners' names and addresses will be recorded on an official Camp Alzafar Results Sheet and mailed to Camp Alzafar for sanctioning points to be awarded.

III. SHOWMANSHIP RULES

A. SHOWMANSHIP ENTRIES - To be judged, contestants must declare their intention to compete in show at least thirty (30) minutes prior to the start of showmanship. This may be done when signing for the chili judging cup.

1. SHOW TEAMS ALSO MUST ENTER CHILI - Showmanship teams must have a minimum of one cook entered in the chili competition in order to qualify for showmanship points.

2. ONE NAME PER SHOW TEAM - Showmanship teams must enter all cookoffs in a chili year under one name and with one mailing address in order to avoid confusion in the recording of showmanship points. Team names may change at the beginning of the chili year.

B. PERFORMANCE OF SHOWMANSHIP - Hired professional performers will be allowed in showmanship competition.

1. PERFORMANCE - Showmanship teams must be limited in their activity so as not to interfere with the other contestants. Traveling (moving around the cooking area) is allowed, and traveling show teams will be judged while traveling.

2. SHOW STANDARDS - Nudity and lewdness are allowed - BUT ONLY on Walter's patio. (We are only teasing ~ we're checking to see if you read the rules)

3. NO INTERFERENCE WITH SHOW - There will be no outside entertainment or interference (e.g., bands, performances, etc.) with showmanship during the showmanship period.

4. AMPLIFICATION - Decisions on volume and interference with adjacent show teams are at the discretion of the head show judge, head judge, and/or Camp Alzafar official monitoring the cookoff. Failure to comply with an official's request to reduce volume or refrain from otherwise interfering with another show team will result in disqualification of that team.

C. PENALTIES - Failure to comply with Camp Alzafar rules is subject to disqualification of the individual show team for that cookoff. In the case of disqualification, the Camp Alzafar official monitoring the cookoff, head judge, or head showmanship judge immediately must notify the show team captain and give a reason for the disqualification. Decisions of the official(s) are final.

IV. SHOWMANSHIP JUDGING RULES

A. SELECTION OF SHOWMANSHIP JUDGES - Show judges must be chiliheads or other individuals who know what constitutes showmanship. Show judges must not be associated with any show team at the cookoff (e.g., one spouse showing and the other spouse judging).

1. INSTRUCTING JUDGES - Every showmanship judge must be given an explanation of the judging criteria and scoring for showmanship.

2. ANONYMITY OF JUDGES - Showmanship judges must remain anonymous to everyone during the judging. Showmanship judges' scores may be revealed after results are announced.

B. SHOWMANSHIP JUDGING CRITERIA AND SCORING - A single score takes into consideration five criteria for showmanship:

Theme
Costume
Booth set up
Action
Audience appeal

1. SCORING - Each showmanship team will be scored on its own merits with a whole number score from 1 to 10, 10 being the highest. No pluses (+), minuses (-), fractions (½), or decimals (.5) will be taken into consideration.

2. JUDGING SHEET - The official Camp Alzafar Showmanship Judging Sheet included in the official Camp Alzafar Rules Packet must be used for judging. (Ample copies must be made for showmanship judging.)

C. SHOWMANSHIP PERIOD - Judging shall be held for two (2) hours during the cookoff, ending at least thirty (30) minutes prior to turn-in time for chili or beginning at least thirty (30) minutes after turn-in.

1. DURATION - For cookoffs with twelve (12) or fewer showmanship entries in any individual category, this two-hour period will be continuous. For cookoffs that have more than twelve (12) showmanship entries, this two-hour period may be broken into two (2) one-hour periods and separated by a rest period of not more than forty-five (45) minutes with proper notification to all contestants by either written cookoff announcements or by a showmanship contestants' meeting held prior to competition. This provides time to have preliminary show judging during the first hour, tallying and selection of show finalists during the rest period, and final judging during the last hour.

D. SHOW AREA - Show teams will be judged at their cook sites and while traveling around the cookoff, if applicable.

E. RECORDING WINNERS - The names and addresses of all showmanship winners will be recorded on an official Camp Alzafar Results Sheet and mailed to Camp Alzafar for sanctioning points to be awarded.

F. The Camp Alzafar-NON- SANCTIONED COOKOFF

Non-Sanctioning of this chili cookoff by Camp Alzafar insures that the cookoff was conducted by us, using OUR set of rules, that was made up by us... and we will try to be fair and impartial as we judge the chili and showmanship.

A. REQUIREMENTS:

1. OBTAIN A Camp Alzafar RULES PACKET - It is the responsibility of the cookoff chairman to obtain an official Camp Alzafar Rules Packet including official Camp Alzafar forms. This packet is available online.

2. FOLLOW Camp Alzafar RULES - All Camp Alzafar chili, showmanship, and judging rules must be followed as defined in the current Camp Alzafar Rules Book.

3. HAVE A Camp Alzafar REFEREE ON SITE - All cookoffs seeking Camp Alzafar sanctioning must have on site a Camp Alzafar Regional Referee, Camp Alzafar Area Referee, Camp Alzafar Great Pepper, Camp Alzafar official, or an authorized Camp Alzafar representative of one of the above. It is the responsibility of the cookoff chairman to contact the Camp Alzafar Regional Referee responsible for the location in which the cookoff is held or to contact the Camp Alzafar Executive Director who can appoint a Camp Alzafar representative for the cookoff.

a. OFFICIAL MUST SIGN RESULTS SHEET - The designated Camp Alzafar official must sign the Results Sheet before it is submitted to Camp Alzafar.

5. HAVE REQUIRED NUMBER OF ELIGIBLE COOKS PRESENT AND COOKING - The number of cooks required at a cookoff is five (5).

A. AGE OF COOKS - All cooks must be at least (21) years of age as of the cookoff date, or be sponsored by a Master Mason and who is present.
 

WHAT IS A CHILI COOKOFF?

It is a celebration of chili that involves cooking and showmanship competition. Chili is prepared from scratch at the cookoff site and judged on set criteria by a panel of judges in a blind tasting. Showmanship is a form of competitive entertainment that adds to the fun of a chili cookoff. Showmanship also is judged by a panel of judges based on set criteria.

WHERE ARE CHILI COOKOFFS HELD?

Chili cookoffs are held anywhere two or more people get together to see who can cook the winning chili. They range from backyard affairs "just for fun" to very large, highly organized special events. They are held at state fairs, historical or holiday events, hot air balloon races, parks, parking lots or shopping centers or anywhere people gather.

WHO PUTS ON THESE COOKOFFS?

Chili cookoffs usually are sponsored by an organization and are most often conducted for the benefit of a charitable cause. Cookoffs can be sanctioned or unsanctioned.

REMEMBER ~THIS IS FOR FUN !!!!!!