Information for Cooks

All Divisions

• Chilly at the Lodge provides a 10' x 10' outdoor space; you may not exceed your allotted space.  Electricity is not available.
• You must supply all your own equipment and supplies.
• Only propane stoves are allowed.
• The following are not permitted on the grounds:
  • Ground fires
  • Charcoal
  • Alcoholic beverages and other controlled substances
  • Smoking
  • Vehicles or trailers
  • Generators
  • Music that can be heard outside your cook space
• Chilly at the Lodge and Yellow Rose will be held rain or shine; we reserve the right to delay start or end early in the event of severe weather.  Should the organizers cancel the event entirely, 100% refund of registration fees will be offered; refunds are not available under any other circumstances.
• Failure to abide by any rule may result in removal from Chilly at the Lodge and/or disqualification from future events at Josey Scout Lodge.  All contestants are required to attend the mandatory cook's meeting.  See schedule above for details.
• Contestants are required to provide table(s) and a canopy or other covering for their cook space.
• Contestants are encouraged to provide a fire extinguisher and hand sanitizer.
• In addition to the chili submitted for judging (32 oz.), all contestants must cook at least 2 gallons of any type chili for public tasting and People's Choice competition.  You are required to offer samples from 11:00 a.m. - 3:30 p.m.  Samples can only be given in exchange for a tasting ticket or with an approved wristband.
• Food handling, preparation and serving must comply with all local and state guidelines, policies, and rules.
• The City of Huntsville does not require food handler's or similar permits to compete.

Community Adult & Youth Divisions

• Chili teams may contain any number of people.  Prize winnings will be made payable to the person listed in the registration; it is the responsibility of the team members to distribute winnings amongst themselves.
• All Community Adult & Youth Division contestants may prepare any type of chili for competition.  The chili can contain any kind of meat, or combination of meats and/or vegetables, chili peppers, various spices, and other ingredients.  The chili may be any color.  Preference is not given to either cut meat, ground meat, shredded meat, or cubed meat.  Seafood is allowed.
• Community Youth Division cooks must have an adult present at all times.  The adult is to supervise and assist with safety concerns (such as moving heavy or hot items) only; they must not assist the cook(s) in any way, to include ingredient preparation, cooking, or tasting.  This is the youth's time to shine and make their own decisions.
• Meat may be cut or ground prior to the beginning of the cooking period, but may not be pre-cooked, treated, seasoned, or marinated in any manner.  Preference is not given to either cut meat, ground meat, shredded meat, or cubed meat.
• No ingredient may be pre-cooked in any way prior to the official cooking time.  The only exceptions are canned vegetables, sauces, pepper sauces, liquids, seasoning pastes, and meat substitutes.
• Grinding and/or mixing of spices is allowed prior to the event.  All other ingredients must be prepared and/or chopped on-site during the preparation period.
• The preparation period is the designated time between set-up and the start of the cooking period for community chili events (see event schedule).
• Cooking periods are 3 hours long.  See event schedule above for specific times.
• Garnishes are not allowed.  If an ingredient found on the top layer of an entry bowl cannot also be found mixed throughout the entire bowl, it is a garnish and is not permitted. 
• All food - whether stored, resting, or cooking - must always be maintained at food-safe temperatures.  Food temperatures are subject to inspection at any time by event organizers or local/state officials.

ICS Sanctioned Division

• Published ICS rules apply.