Rules of the Windycrest Sailing Club Chili Cookoff
The rules and regulations for cooks at Windycrest Sailing Club’s (WSC’s) Annual Chili Cookoff are as follows:

1. Chili is defined by WSC as any kind of meat or combination of meats, cooked with red and/or green chili peppers, various spices and other ingredients with the exception of BEANS, PASTA, or other fillers which are strictly forbidden. The penalty for including prohibited filler will be the utmost disdain from true chili aficionados while in the presence of the offensive preparation. The Potential benefit may be that the people who like your chili will like it and eat it.

2. No ingredient may be pre-cooked in any way prior to the commencement of the official cooking period. The only
exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth, and grinding
and/or mixing of spices. Complete commercial chili mixes are NOT permitted (see penalty for using beans in chili). Meat may be treated, pre-cut or ground. MEAT MAY NOT BE PRECOOKED. The rawness of meat will not be tested without due cause. NO ROAD KILL is allowed without written permission from the Oklahoma Department of Wildlife Conservation. Rattlesnake and other exotic animal meat will also be allowed, provided that you bring it LIVE, you cage it, you feed it, you clean up after it, you butcher it, you cook it, and you dispose of the remains. In other words, “We ain’t agonna be “’sponsible fer yer critters.” All other ingredients must be chopped or prepared
during the preparation period.

3. Each Fleet may enter one chili. Each chili must have a designated head cook. Each head cook is responsible for
preparing one pot of chili that he or she intends to be judged and for turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot. If a Fleet cannot count to One, a tutor will be provided onsite.

4. COOKS MAY HAVE TO TASTE THEIR CHILI. At the discretion of the head judge, chili cooks may be required to
remove the lids from their chili cups and taste their chili before turning in for judging. If a contestant refuses, his or her chili will be disqualified and the sheriff will be summoned. Surveillance video may be admitted as evidence in any legal proceedings.

5. The cooking period will begin at 9:00 AM on the day of the cookoff. The cooking period will end at 12:30 PM at which time chili specimens shall be delivered for judging. Cooking during the entire cooking period is at the sole discretion of the contestant.

6. There shall be a contestant’s meeting at which time final instructions are to be given and questions answered
beginning no later than 8:45 AM. If anyone is crazy enough to attend such an early meeting, they will probably not
gain any advantage, since all questions will be answered whenever they are asked during the cooking period.

7. Each Fleet shall designate one person to serve as Chili Judge no later than the beginning of the fleet’s starting to cook their chili. This designee shall have no part in the preparation of ANY chili to be judged. It is the responsibility of each Fleet to provide ample life and medical insurance for their representative.

8. Contestants are responsible for supplying all of their own cooking utensils, stoves, insect repellent, whips, chains, etc.

9. Each contestant must cook a minimum of 3 gallons of competition chili prepared in one pot, which will be
submitted for judging.

10. Each contestant will be assigned a contestant’s number by the Chief Scorekeeper and be given an official WSC
judging cup. Each contestant is responsible to deliver their cup, which must be filled to the level declared in the
contestant’s meeting, to the judging area at 12:30 PM for judging.

11. JUDGING CRITERIA AND SCORING-

Competition chili is blind judged on the following five criteria:
- AROMA - Chili should smell appetizing.
- CONSISTENCY - Chili should be a smooth combination of meat and gravy.
- APPEARANCE - Chili should look appetizing.
- TASTE - Chili should taste good.
- AFTERTASTE - Chili should leave a pleasant taste after swallowing.

Each cup of chili will be scored on its own merits with a number from 0.0 to 10.0, 10.0’s being the highest, by
the subjective impression of each judge. Decimals (.1 -.9) will be taken into consideration. EACH CHILI MUST BE
SCORED - If a judge determines (by aroma, consistency, and/or appearance) that he/she does not want to taste
a chili, that chili still must be given a score. Any chili that does not stay down more than 10 seconds may be scored
on either the first taste or the second at the discretion of the judge. Chili that comes up after 10 seconds must be
scored on the first taste.

12. PYROTECHNICS - No chili contestant may discharge firearms or use any pyrotechnics or explosives at a
chili cookoff. Contestants discharging firearms and/or using explosives or other pyrotechnics will be disqualified
from the chili cookoff and be required to clean the pavilion at the conclusion of the cookoff.

13. The decisions of the Chief Judge shall be final, unless he changes his mind.

GUIDELINES FOR SHOWMANSHIP

These guidelines are designed to provide helpful hints as you compete in showmanship.

WHAT TO BRING

1. Basic equipment for chili cooking. At least one member of each showmanship team must enter the chili cookoff competition.
2. Sign(s) identifying your chili team name.
3. Chili booth, decorations, props, costumes, battery-powered amplifier, musical instruments, giveaways, and any
other equipment to be used in show.

JUDGING CRITERIA

Showmanship like chili must be in good taste and is judged on the following five criteria:

1. THEME - The show subject, topic, or context should be original.
2. COSTUME - Show costumes should promote the show theme.
3. BOOTH SET-UP - The show booth should promote the show theme.
4. ACTION - Show should be action-oriented.
5. AUDIENCE APPEAL - Show should be entertaining to the audience.

There will be no outside activity or entertainment that interferes with showmanship during the
showmanship period.

Showmanship teams:

1. Must enter the chili cookoff competition.
2. Must be limited so as not to interfere with other contestants.
3. Cannot use nudity and lewdness in their shows without a previous private demonstration to, and approval
of such from, the head judge
4. Cannot use firearms, explosives, or pyrotechnics in their shows.
5. May use battery powered amplification with limited volume so as not to interfere with other contestants.
6. Will be judged both at their cook sites and while traveling around the cookoff, if applicable, during the
showmanship period.
7. The showmanship period will begin at 11:30 AM and run for one hour.

NOTE: Contestants who fail to comply with these rules will be subject to the harshest ridicule, which may
include an invitation to a long walk on a short dock.