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Our 10th Annual Chili Cook-Off will be held on Sunday, September 31, at the First Tennessee Pavilion in Chattanooga, Tennessee!

The event is organized by Chattanooga Public Market, a 501(c)(3) non-profit organization; all event proceeds will benefit the market and the continuance of its mission & programs.

For more information, call (423) 648-2496

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General Info


Our 10th Annual Chattanooga Chili Cook-Off will feature a CASI-Sanctioned Chili Cook-Off!  

Annually, the Chili Appreciation Society International (CASI) sanctions over 500 cookoffs and raises over $1,000,000.00 for charity. By placing in this event cooks are able to earn points to help make them eligible for the Terlingua International Chili Championship held in Terlingua, TX. By registering you are automatically eligible for the showmanship competition. 

Visit www.chili.org for a complete list of rules and more information on CASI. 


COOK-OFF CATEGORIES

Our 2012 Chattanooga Chili Cook-Off will feature two categories:

• CASI-Sanctioned Chili Cook-Off (no beans or fillers) 

     Judging will be based on: Aroma - Consistency - Red Color - Taste - Aftertaste

     Top 10 contestants will be recognized with special awards going to top 3 overall and          top 3 in showmanship. 

• Open Chili Cook-Off — For the adventurous chili chef!

     Judging will be based on: Aroma - Consistency - Presentation - Taste - Aftertaste

     Top 10 contestants will be recognized with special awards going to top 3 overall. Awards also given for best traditional and most creative chilis.

All cooks are encouraged to provide enough chili to give out samples and have a chance to win the people’s choice award!

FEES

Single Cook-Off: $15 prior to september 1st, afterwards $20

Both Cook-Offs: $25 prior to september 1st, afterwards $35

Vending Fee: $60 - if you are planning on vending to the public

FAQ

Q: How much set-up space will I have?

A: Set up spaces will be 10x10

Q: What do I need to bring for my setup?

A: You should bring a tent, and if cooking with an open flame you will be required to bring a fire extinguisher. 

Q: What is the head cook?

A: Even if competing as a team, a head cook must be designated. Points accumulated by CASI are registered under this name.

Tags rules

Schedule of Events

10th Annual Chattanooga Chili Cook-Off
Sunday, September 30th 2012

  • 7:30 - 9:00 am: Team Registration & Setup
  • 9:00 am: Head Chef Cook-Off Meeting
  • 11:00 am: Showmanship Competition Begins
  • 1:30 pm: Turn in for Judging Begins
  • 3:30 pm: Awards Ceremony

Tags rules

Judging Contestants will be judged in a double-blind system and graded using the CASI point system; this will provide for an unbiased, fair and proven method for determining the Best Chili of Chattanooga! Bragging Rights The following awards will be recognized during the CASI-sanctioned event: CASI Competition: Grand Champion 2nd Place & Honorable Mention Recognition for top 10 chili entries Top 3 Showmanship entries Open Chili Category (beans & fillers allowed): Best Chili 2nd Place & Honorable Mention Recognition for top 10 chili entries Best Traditional chili & Most Creative Chili

Judging

Contestants will be judged in a double-blind system and graded using the CASI point system; this will provide for an unbiased, fair and proven method for determining the Best Chili of Chattanooga!

Bragging Rights

The following awards will be recognized during the CASI-sanctioned event:

CASI Competition:

  • Grand Champion
  • 2nd Place & Honorable Mention
  • Recognition for top 10 chili entries
  • Top 3 Showmanship entries

Open Chili Category (beans & fillers allowed):

  • Best Chili
  • 2nd Place & Honorable Mention
  • Recognition for top 10 chili entries
  • Best Traditional chili & Most Creative Chili

Tags rules

Sponsorship Opportunities The 10th Annual Chattanooga Market Chili Cook-Off is a family-oriented event that brings together the community.   Teams from around the region will compete for the bragging rights of making the best chili, and this season we’re upgrading the competition to a CASI-sanctioned official qualifying event!  Over 3,000 people attend for an afternoon of food, fun and camaraderie, all under the same festive tents. Proceeds from the profits benefit The Chattanooga Market, a 501(c)(3) non-profit organization. In the past, the generosity of our sponsors has allowed us to keep admission free and to help underwrite this event. We invite you to share in this annual community event as a significant sponsor. To discuss a sponsorship, please call us at (423) 648-2496. Habenero Sponsor Level ($5000) Named Presenting Sponsor of the 10th Annual Chattanooga Chili Cook-Off Your company name on Grand Prize Trophy Your company representative will present the Grand Prize Trophy Your company logo and name will appear as Presenting Sponsor on all advertising and promotions Your company will be allowed a booth to promote your business Your company logo and name will appear on official event posters & t-shirts Your company can provide two official judges (tasters) for the competition Tabasco Sponsor Level ($2500) Your company name on 2nd Place Awards Your company logo and name will appear on all advertising and promotions Your company will be allowed a booth to promote your business Your company logo and name will appear on official event posters & t-shirts Your company can provide one official judge (taster) for the competition Jalapeño Sponsor Level ($1000) Your company will be allowed a booth to promote your business Your company logo and name will appear on official event posters & t-shirts Your company can provide one official judge (taster) for the competition Sweet Pepper Sponsor Level ($500) Your company will be allowed a booth to promote your business Your company logo and name will appear on official event posters & t-shirts

Sponsorship Opportunities

The 10th Annual Chattanooga Market Chili Cook-Off is a family-oriented event that brings together the community.   Teams from around the region will compete for the bragging rights of making the best chili, and this season we’re upgrading the competition to a CASI-sanctioned official qualifying event!  Over 3,000 people attend for an afternoon of food, fun and camaraderie, all under the same festive tents. Proceeds from the profits benefit The Chattanooga Market, a 501(c)(3) non-profit organization.

In the past, the generosity of our sponsors has allowed us to keep admission free and to help underwrite this event. We invite you to share in this annual community event as a significant sponsor.

To discuss a sponsorship, please call us at (423) 648-2496.

Habenero Sponsor Level ($5000)

  • Named Presenting Sponsor of the 10th Annual Chattanooga Chili Cook-Off
  • Your company name on Grand Prize Trophy
  • Your company representative will present the Grand Prize Trophy
  • Your company logo and name will appear as Presenting Sponsor on all advertising and promotions
  • Your company will be allowed a booth to promote your business
  • Your company logo and name will appear on official event posters & t-shirts
  • Your company can provide two official judges (tasters) for the competition

Tabasco Sponsor Level ($2500)

  • Your company name on 2nd Place Awards
  • Your company logo and name will appear on all advertising and promotions
  • Your company will be allowed a booth to promote your business
  • Your company logo and name will appear on official event posters & t-shirts
  • Your company can provide one official judge (taster) for the competition

Jalapeño Sponsor Level ($1000)

  • Your company will be allowed a booth to promote your business
  • Your company logo and name will appear on official event posters & t-shirts
  • Your company can provide one official judge (taster) for the competition

Sweet Pepper Sponsor Level ($500)

  • Your company will be allowed a booth to promote your business
  • Your company logo and name will appear on official event posters & t-shirts

Tags sponsors

Live on the EPB stage 9/31 @ 12:30 pm: Dustin Overbeek From Nashville, TN, Dustin Overbeek is a singer/songwriter whose songs explore much further reaching boundaries. Growing up with influences ranging from James Taylor and Bob Dylan to Marvin Gaye and John Coltrane, the content in Dustin’s writing reflects introspection into the concerns of the human spirit. Overbeek’s latest release, “As Is” is a collection of 18 songs written over the course of three years. This is the first album Dustin has produced on his own and features Dave Jacques on upright bass, Paul Griffith on drums, Casey Driessen on fiddle, David Henry on Cello and Eric Fritsch playing every instrument under the sun while engineering the project. http://www.dustinoverbeek.com/

Live on the EPB stage 9/31 @ 12:30 pm: Dustin Overbeek

From Nashville, TN, Dustin Overbeek is a singer/songwriter whose songs explore much further reaching boundaries. Growing up with influences ranging from James Taylor and Bob Dylan to Marvin Gaye and John Coltrane, the content in Dustin’s writing reflects introspection into the concerns of the human spirit.

Overbeek’s latest release, “As Is” is a collection of 18 songs written over the course of three years. This is the first album Dustin has produced on his own and features Dave Jacques on upright bass, Paul Griffith on drums, Casey Driessen on fiddle, David Henry on Cello and Eric Fritsch playing every instrument under the sun while engineering the project.

http://www.dustinoverbeek.com/

Tags music 2011

Live on the EPB stage 9/31 @ 2pm: Sabrina Sometimes it’s hardest to see what’s right in front of you.  That was Sabrina’s story for a long time. Although she grew up singing in church and school and even moved to Nashville; music was just a small blip on the radar of her life. It was ultimately the death of a friend that awakened her passion for life and its musical expression.Since that awakening, Sabrina has persistently embraced every opportunity for the creation and performance of her musical passion. With a powerful yet velvety-fired voice and her unique guitar styling Sabrina communicates the music found in all aspects of life.Now, Sabrina’s story is from the words of one of her favorite  songs “Music of Life”….I hear the music of life. Its melody’s so sweet, it speaks to me. No matter the rhythm or rhyme, there’s  a symphony of life calling out to me…….It makes me want to sing.……….and sings is what she does. http://sabrinasongs.com/

Live on the EPB stage 9/31 @ 2pm: Sabrina

Sometimes it’s hardest to see what’s right in front of you.  That was Sabrina’s story for a long time. Although she grew up singing in church and school and even moved to Nashville; music was just a small blip on the radar of her life. It was ultimately the death of a friend that awakened her passion for life and its musical expression.

Since that awakening, Sabrina has persistently embraced every opportunity for the creation and performance of her musical passion. With a powerful yet velvety-fired voice and her unique guitar styling Sabrina communicates the music found in all aspects of life.

Now, Sabrina’s story is from the words of one of her favorite  songs “Music of Life”….I hear the music of life. Its melody’s so sweet, it speaks to me. No matter the rhythm or rhyme, there’s  a symphony of life calling out to me…….It makes me want to sing.

……….and sings is what she does.

http://sabrinasongs.com/

Tags music 2011

CASI 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 motorhomes, 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 premeasured 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. a. INSPECTION OF COOKING CONDITIONS  - Cooking conditions are subject to inspection by the head judge or his/her designee and CASI Referee. (Failure to comply is subject to disqualification.) b. COOKS MAY HAVE TO TASTE THEIR CHILI  - At the discretion of the head judge or CASI 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 ticket slips in ink with their first and last names at the time cups are issued. A cook will not be eligible to win (place in the top 10), if their secret ticket isunsigned when presented. NOTE: Cooks must present their signed secret ticket 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 ticket on the outside of the cups. Any marked or altered cup must be replaced prior to turn-in or it will be disqualified. (See Page 2, Sections A.4 and 5 for cup replacement.) 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. PYROTECHNICS  - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff. H. PENALTIES  - Failure to comply with CASI rules will result in disqualification of an individual cook for the cookoff. Decisions of the official(s) are final. In case of disqualification, the CASI official monitoring the cookoff will immediately 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.

CASI 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 motorhomes, 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 premeasured 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.

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

b. COOKS MAY HAVE TO TASTE THEIR CHILI  - At the discretion of the head judge or CASI 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 ticket slips in ink with their first and last names at the time cups are issued. A cook will not be eligible to win (place in the top 10), if their secret ticket isunsigned when presented. NOTE: Cooks must present their signed secret ticket 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 ticket on the outside of the cups. Any marked or altered cup must be replaced prior to turn-in or it will be disqualified. (See Page 2, Sections A.4 and 5 for cup replacement.)

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. PYROTECHNICS  - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified from the chili cookoff.

H. PENALTIES  - Failure to comply with CASI rules will result in disqualification of an individual cook for the cookoff. Decisions of the official(s) are final. In case of disqualification, the CASI official monitoring the cookoff will immediately 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.

Tags rules CASI

First Tennesee Pavilion 1829 Carter StreetChattanooga, TN 37408View Google Map Adjacent to Finley Stadium, the First Tennessee Pavilion is an open-air, covered pavilion that hosts hundreds of events each season, including the AVA/4 Bridges Arts Festival, UTC Football Tailgating and The Chattanooga Market. DRIVING DIRECTIONS From AtlantaTake I-75 North to I-24 West to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street. From BirminghamTake I-59 North to I-24 East to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street. From KnoxvilleTake I-75 South to I-24 West to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street. From NashvilleTake I-24 East to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street.

First Tennesee Pavilion

1829 Carter Street
Chattanooga, TN 37408
View Google Map

Adjacent to Finley Stadium, the First Tennessee Pavilion is an open-air, covered pavilion that hosts hundreds of events each season, including the AVA/4 Bridges Arts Festival, UTC Football Tailgating and The Chattanooga Market.

DRIVING DIRECTIONS

From Atlanta
Take I-75 North to I-24 West to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street.

From Birmingham
Take I-59 North to I-24 East to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street.

From Knoxville
Take I-75 South to I-24 West to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street.

From Nashville
Take I-24 East to US 27 North (Downtown Chattanooga). Exit at Main Street (Exit 1). Turn left onto Main Street. Take an immediate right on to Carter Street.