Deer Festival & Outdoor Show
Antlers, Oklahoma

Chili Cook-off Schedule:
Sunrise: Teams may begin setup and making cooking preparations as early as daybreak,  
but   must be in place and cooking no later than 9:00 a.m.  
8:00 a.m: Contestants’ meeting inside main chili tent.  Send one member from each team
for a review of the cook-off rules and to pickup meat.
12:00 noon: Cook-off officials will collect samples to be judged.  Failure to have chili ready
will result in disqualification.   After samples are collected public will be served.   
2:00 p.m: Cook-off winners announced.

Provided for Chili Teams:                        Awards:
* 20+ pounds of chili-ground beef          $300 and plaque for Grand Champion Chili
* Apron (Additional aprons $15 each)    $200 and plaque for Reserve Grand Champion Chili
* One 8’ table                                              $100 and plaque for Best of Show           
* Two folding chairs                                                                                                      
* Serving cups                                                                                                              
* Spoons                                                                                                                       
* Napkins                                                                                                                      

Chili Team Responsibilities:
1. All ingredients for the recipe (water, seasonings, vegetables, etc.), excluding meat, unless
adding venison, elk, etc.
2. All utensils and cookware needed (cook pots, cutting board, knives, cooking spoons,
wash water, cooler, towels, pot holders, can openers, matches, etc.)
3. Source of cooking heat and fuel.  There will be no electricity, so teams will need to provide
cookers, gas, propane, wood, etc.
4. Some type of sign identifying the chili team name, any sponsors, team members, etc.
5. If competing for Best of Show: bring props, costumes, decorations, gear, and anything
else needed for a great presentation.
6. A container to dispose of excess grease (unless the grease is one of the ingredients).
7. If shade is desired for cooking, teams will need to bring a canopy or tent fly.  Only
preparation and serving will be permitted under the main chili tent.
8. Any additional chairs, tables, or aprons needed by team members.
9. Teams may serve condiments with chili to the public.

Chili cook-off officials will be monitoring preparations and procedures throughout the
morning.  Cheating will not be tolerated.
PAGE 1 OF 3 - CHILI RULES