11th Annual Chili Cook-Off Guidelines

  1. SET-UP WILL BEGIN AT 12:00 NOON. A SITE MAP WITH YOUR SPACE NUMBER WILL BE E-MAILED 1 WEEK PRIOR TO THE EVENT.
  2. YOU MUST COOK A MINIMUM OF 7 GALLONS OF YOUR BEST CHILI. HOWEVER, WE ENCOURAGE YOU TO MAKE MORE SO THAT YOU WILL NOT RUN OUT BEFORE THE JUDGING.
  3. SPACES ARE APPROXIMATELY 10 X 10 AND MUST BE ACCOMMODATE BY A 10 by 10 CANOPY.
  4. YOU ARE REQUIRED TO BRING YOUR OWN TABLE, CHAIRS, AND CANOPY.
  5. YOU MUST KEEP YOUR CHILI HOT (HEALTH DEPT. REGULATIONS) TO DO THIS YOU NEED TO USE A GAS GRILL, CAMP STOVE, HOTEL PAN OR PORTABLE PROPANE STOVE.
  6. ELECTRICITY AND WATER ARE NOT AVAILABLE ON SITE.
  7. YOU MUST PROVIDE YOUR OWN PLASTIC TRASH BAGS, WATER, TOWELS AND SOAP FOR WASHING HANDS.
  8. ALL DISPLAYS, BOOTH DECORATION MUST BE SUITABLE FOR OUR FAMILY EVENT. JUDGING WILL TAKE PLACE FOR BOOTH DECORATION.
  9. TASTING AND GENERAL PUBLIC ADMITTANCE BEGINS AT 2:00PM AND WILL CLOSE AT 4:45PM. WINNERS WILL BE ANNOUNCED AT 5:00PM. CHILI SAMPLES CAN ONLY BE SERVED TO ADULTS AND CHILDREN WITH WRIST BANDS ONLY.
  10.  TASTING CUPS, SPOONS AND NAPKINS WILL BE PROVIDED BY MAIN STREET MARTINSBURG. PLEASE BRING YOUR OWN FOOD HANDLERS GLOVES AND WASHING STATIONS.
  11. ALL VEHICLES MUST BE REMOVED FROM SITE IMMEDIATELY AFTER SET-UP. (PARKING ON SIDE STREETS AND PUBLIC PARKING LOTS ARE AVAILABLE-FREE PARKING ON SATURDAY)
  12. BOOTH SPACE CLEAN-UP IS THE RESPONSIBILITY OF THE PARTICIPANT.
  13. ENTRY FEES ARE REFUNDABLE, HOWEVER NO SHOW IT WILL BE NON-REFUNDABLE.
  14. MAIN STREET MARTINSBURG ASSUMES NO RESPONSIBILITY FOR ANY LOSS, DAMAGE, INJURY OR CLAIM ARISING OUT OF THE PARTICIPANT’S ACT OR OMISSIONS DURING THIS EVENT.
  15. THE FOLLOWING IS THE CRITERIA ON WHICH THE CHILI WILL BE JUDGED.
  • CATEGORIES AWARDED:
    • AMATEUR CATEGORY
      • People’s Choice Award (1st,2nd,3rd)
    • PROFESSIONAL CATEGORY
      • People’s Choice Award (1st,2nd,3rd)
    • BOOTH DECORATION
    • CHILI FOR A CAUSE AWARD

Opening Inspection Checklist

Berkeley County Health Department
400 West Stephen St. Suite 204
Martinsburg, WV 25401
304.267.7130

You must have all items on checklist at your booth during Chili Cook-Off. Items to consider and to make sure you have for your pre-operating inspection that day on site from the Berkeley Health Department, including the following:

  • Probe Thermometer (0-220 F scale) for checking hot/cold holding
  • 3 buckets/pans of Water. Wash/Rinse/Sanitize…Sanitizer such as unscented bleach or quaternary tablets
  • Sanitizer testing strips to ensure sanitizer us at correct concentration
  • Single service gloves for handling ready-to-eat foods
  • Hair restraints (nets, hats)
  • Pump type soap dispenser and paper towels with dispenser
  • No smoking around your booth

Downloadable PDF Cook-off Rules, Guidelines and Application


Chili Cook-Off Entry Form:

*Required Fields.


Type of Chili


$25 Refundable Entry Fee Due By September 23, 2016


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