Contestant Rules – Chili Guidelines

• Chili must be fully cooked and prepared before arrival (ready to serve upon arrival).

• Chili must be cooked and served in a sanitary way.

• Chili must be brought in a crockpot, roaster, or approved electric heater (contact info@lavonareacc.com with any questions).

• Chili must maintain a temperature of 140°F or higher

• Each entry must provide a minimum of 6 quarts of chili to allow for judging and public tasting.

• NO open flames, propane, or stove heating is allowed in the GH Club House.

• Chili may contain any combination of meat, beans, vegetables, or fillers.

• If chili is extra spicy, contestants may request a warning sign from the Chamber booth.

If you have any questions or concerns, please email info@lavonareacc.com or fill out our contact form on our website.