Chilipalooza Rules

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(1) 6 foot Table and tasting cups will be provided to each chef.
Chef/Contestants will need to cook a minimum of 4 gallons of chili and (if desired) toppings. Electricity is available at the tables.
Location of your booth is a first registered, first assigned designation
Chef/Contestant may bring their own tents and are encouraged to decorate!
Chef/Contestant must create and provide any and all signage at the booth. Chili-LA-poolza will only number the booths for the judges to identify each booth.
Each Chef/Contestant has up to a 10x10 foot space for their pop up tent, decorations, embellishments. Pick a theme and make your table/tent entertaining. Have some fun with this.
Recipe can cover any form of chili – beef, pork, turkey, vegetarian, etc. No specific categories for the overall judging – just best chili wins!
Chili must be home made and not purchased or bought from a store or restaurant.
Chefs/contestants must bring all the serving utensils, storage elements, paper towels, etc. for operation of the booth. Tasting cups will be provided.
Chef/representatives are required to be on location from 11:30am-5pm and have someone serving at the booth the entire time.
The Panel of Judges may not do the tastings at the same time, so judging may happen throughout the afternoon.