- Teams must file an Entry Form with below to reserve a spot. Registration due by Saturday, November 5.
- The cook-off site will open at 3 p.m. for registration and set up. A mandatory team meeting with cook-off officials will be at 3:30 p.m. to review rules. The competition chili cook-off begins at 4 p.m. Teams will begin serving chili to judges at 5:30 p.m., so don’t be late.
- Teams will be assigned a 6’ x 6’ preparation area.
- Each team is responsible for all cooking utensils, tables, chairs, cooking ingredients, set up and clean up. A tent or overhead covering of some sort is required.
- Each team must supply all cooking equipment: propane camp stove, grills, generators, etc. (Electrical outlets are limited, but water will be available).
- All ingredients must come from approved food sources, so it’s absolutely safe for public consumption (No roadkill). For questions, contact the Frederick County Health Department at (301) 600-1029.
- Chili powder and other spices are fine and dandy, but complete commercial chili mixes are not permitted. Thickeners such as corn meal, masa or flour are allowed – so are canned tomatoes, chipoltes and beans. No canned chili is allowed.
- Teams are encouraged, urged and otherwise motivated to decorate their area and themselves.
- Each contestant will be assigned a contestant number by the scorekeeper and given a Styrofoam cup with lid for their chili. An official of the cook-off will deliver the chili entries to the judges for a blind taste test.
- Judges will announce the Brunswick’s Best Bowl Chili Cook-off winner around 6 p.m. The winning team will be presented with big bragging-rights and $200. The decision of the judges is final.
- Each team will donate its chili to the Brunswick’s Best Bowl Chili Cook-off for consumption that day. Each team is expected to dispense their chili to the public at 4 p.m. Bowls, spoons and tickets will be provided by FBC Brunswick.
For more information, please call 240-397-4087.