2017 APPLICATION DEADLINE: Oct. 13 or when full
Early Bird (ends Oct. 3 at 11:59 p.m.): Single = $40, Double = $80
Regular Registration: Single = $60, Double = $120
Registration available here.
***Different this year***
Vendors will pay separately from the application process, AFTER receiving notification of acceptance. Payment of fees must be completed seven (7) business days after notification of acceptance or spot will be given to another applicant.
Tasting hours are from Noon to 3 p.m. — or until the contest chili runs out.
Contest Entry: Judged chili must be submitted for judging at 12 p.m. in the official one-pint container provided at the mandatory 10 a.m. cooks’ meeting. Late entries will not be accepted.
Judged Chili: Must be prepared and cooked onsite at the event. However, ingredients may be cut up in advance and brought to the booth for cooking.
Food Preparation Guidelines: Set-up and cooking rules set by the city’s health inspector, Bureau Veritas, must be followed, though no food permit fee or application is due. (Information will be sent to accepted teams.)
Tasting Chili: Teams are requested to prepare at least fifteen (15) gallons of extra chili for tasting by the public. Teams that meet this requirement are eligible to receive money to help offset their cooking costs. Attendees will vote for a People’s Choice award, so make it good!
Power Sources: Cooking is be done on a self-contained unit, such as a camping stove or grill. No ground fires. Teams may not use generators as a power source. No electricity is provided at the event.
Booth Size: 12’x12′ for purchase of a single space, or 24’x12′ for a double size space.
Set-up Time: Team check-in begins at 7:30 a.m. and ends at 10:30 a.m. All vendor vehicles used for unloading supplies or transportation are to be off the streets and parked off site by 11 a.m., when streets will be closed for the event. Arrival after 10:30 a.m. is not permitted / teams will be turned away. Only teams having applied, paid the fees and received a Notice of Acceptance are admitted. No walk-up entries on day of the event are allowed.
Clean-Up: The Head Cook of each team will be responsible for clean up of the booth space by 6:30 p.m. when streets will reopen to the public.