Cook Information

ANYONE CAN BE A COOK! To be a contestant, please complete the registration form (you may do so by invoice or online). Entry fees can be paid online with credit card or check. If you have questions about the cook information or entry please contact us.

We are proud to announce the 5th Annual Orlando Chili Cook-off will be the 2014 CASI Southeast Regional Championship! So start preparing those secret recipes to compete at this premier Orlando event! The top three CASI cooks will gain automatic entry into the CASI International Championship in Terlingua, Texas.


Register by Credit Card
Register by Check

We’ve gotten a great response from cooks and have spiced up this year’s People’s Choice Award. Now the Top 3 in this category will receive cash prizes equaling $2000!

 

EARLY REGISTRATION PRICES EXTEND UNTIL MIDNIGHT ON DECEMBER 31st! Prices are: $15 single category, $20 for any two categories, $25 for all three and $50 for restaurants.

PRICES AFTER DECEMBER 31st WILL BE: $25 single category, $30 for any two categories, $35 for all three and $60 for restaurants. Registration for the event will close on Saturday, February 8, 2014 at 9:30am sharp.

 You can win up to $5,500 in cash and prizes!

**On-site electricity and water are available for cooks, as well as drive-on access in park to make booth access easier.**

There are five (5) contests to compete in: CASI, OPEN, VEGGIE, RESTAURANT and SHOWMANSHIP. You must select which category you wish to compete in upon registration. You can compete in multiple categories but Restaurant category is only for restaurants and eateries.

ALL competitors are entered in the PEOPLE’S CHOICE award and the Top 3  have a chance at winning cash prizes totaling $2000!

What is CASI?

CASI is the Chili Appreciation Society International which raises money for charity through the promotion of American red chili. CASI sanctions over 500 chili cook offs internationally each year as qualifying events for the Terlingua International Chili Championship. This grand spectacle is held the first Saturday of November each year at the society’s grounds in Terlingua, Texas.
It is governed by a diverse eleven member Board of Directors elected by local affiliate pods internationally. The Board of Directors oversees the sanctioning of local events that raise well over a million dollars annually for charity and an active scholarship program.

For more information and to become a member, please visit their website www.casichili.net

Do you have the winning recipe?

Click Here for the 2013 Terlingua Chili Championship winning recipe.


CASI Contest- (Chili Grind Only)

Chili Appreciation Society International has the following rules for this event:

A. CHILI COOKED ON SITE – All chili must be cooked from scratch on site the day of the cook-off. All chili must be prepared in the open (no cooking in motor homes, etc.).
  1. CHILI COOKED FROM SCRATCH – “Scratch” is defined as starting with raw meat. No marinating is allowed. Commercial chili powder is permissible, but complete commercial chili mixes (“just add meat” mixes that contain pre-measured spices) are NOT permitted.
  2. NO FILLERS IN CHILI – Beans, macaroni, rice, hominy, or other similar ingredients are not permitted.
  3. SANITATION – Cooks are to prepare and cook chili in as sanitary a manner as possible.
  4. INSPECTION OF COOKING CONDITIONS – Cooking conditions are subject to inspection by the head judge or his/her designee and CASI Referee. (Failure to comply is subject to disqualification.)
  5. COOKS MAY HAVE TO TASTE THEIR CHILI – At the discretion of the head judge or CASI Referee, 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.)
  6. Required to provide 7.25 gallons of chili for tasting and judging.

B. ONE CHILI PER COOK – Each head cook is responsible for preparing one pot of chili that he or she intends to be judged and turning in one judging cup from that pot. No more than one judging sample can be taken from any one pot.

C. You do not have to be a member of CASI to participate in CASI division.

Open Contest

Basically this category is anything goes. Can be made in advance of the event or on site and can be made with no restriction of meat, beans or fillers. You are still required to make a minimum of 7.25 gallons of chili for sampling and judging.

Veggie Contest

This category is all about vegetables. NO MEAT, or meat products, can be used in this category! Can be made in advance of the event or on site and can be made with no restrictions other than the no meat restriction. You are still required to make a minimum of 7.25 gallons of chili for sampling and judging. This category will also be entered into OPEN but requires an additional 1 quart for judge sampling.

Restaurant Contest

Exclusive for restaurants only! Local chefs can compete for the best restaurant chili. Can be made in advance of the event or on site and can be made with no restriction of meat, beans or fillers. You are required to make a minimum of 7.25 gallons of chili for sampling and judging.

Peoples’ Choice

All competitors will automatically be entered in PEOPLE’S CHOICE, with the top 3 winners – 1st Place = $1200, 2nd Place = $600, and 3rd Place = $200. The more chili you make the better the chance to win!

Showmanship

Dress up yourself and/or your booth and you may just win a prize. Only 1 winner – 1st Place only!

One quart (32 oz.) of chili is required to submit for judging for each class entered. A minimum of 7-gallons of chili must be prepared for distribution to the public for sampling. We follow the CASI chili cook-off rules. Scroll down for more details.

VIP Party

On Friday, February 7, 2014, from 7-9pm, all cooks, sponsors and judges are invited to enjoy a night of complimentary food and drink at a local venue near the event site. (More details to come.) Please note on registration form if you will be attending and how many will be in your party. (max 4)

General Cooking Info

Cooking of chili is to begin no earlier than 7 a.m. on Saturday, February 8th (on-site). For CASI category ingredients may be chopped prior to Saturday, but pre-cooked meat prior to 7 a.m. February 8th will disqualify your team. For Open category you may cook your chili either on site or in advance.
You will be able to drive vehicle to your booth location for setup, but ONLY during designated load-in and load-out times. You must then park in designated VIP lot on event site.
Participants must furnish their own cookware and utensils.
A cooking source can be a number of different methods including traditional propane camp stove, Coleman fuel, or bar-b-que. NO OPEN FIRE PITS PERMITTED.

Required to have a grease trap, grease interceptor, grease container, or grease trap paper.

This competition involves sampling by judges and event attendees. Please be aware that each team’s liability is based on ingredients cooked in anything you serve. Teams preparing and serving harmful ingredients will be held liable. Each booth will be given 1000 / 1 oz. sample cups and 1000 spoons, napkins and a 1 oz. ladle. Food entries must be submitted in the containers provided at registration to the judging tent near the stage at these designated times:

12:00pm – CASI CHILI COMPETITION

1:30pm – OPEN CHILI COMPETITION

2:30pm – VEGGIE CHILI COMPETITION

2:30pm – RESTAURANT COMPETITION

Trophies will be awarded to the top three (3) winners of CASI, OPEN, RESTAURANT, and People’s Choice categories, first place only for Veggie and Showmanship. First through tenth place CASI winners receive a trophy or plaque and qualify for CASI points which can be used for entry into the Terlingua International Championship Chili competition held annually in Texas.

Booth Rules

Each booth is a 12′ x 12′ (approx.) plot of land and is allotted one – 6′ table and one – 2′ x 1′ sign only. You may set up your booth Saturday (February 8, 2014) as early as 7 a.m. after you have completed on site check-in. You may bring additional tables and chairs or you may rent them from us. See information on registration form.
All Cooks must register between 7am-10am and pick up their judging cup and sample supplies.

Please be courteous of your noise level in the early hours.

At the close of the event (Saturday, February 8, 2014, approx. 6:00pm), all booth equipment must be removed from the site. Break down of your booth may begin at any time, but no vehicles are allowed in or out of the event site until 6p.m. on Saturday.  You can drive a vehicle to booth location for set up and breakdown at designated times only!

Booths do not have running water, however water will be available on site.  Electricity will be available but will be limited and based on first come/first served. The fee to rent electricity is $25. You are welcome to bring your own generator, but it must be placed as at least 25 ft away from other tents due to noise level.
You are REQUIRED to have a minimum of one (1) – 5-gallon bucket of water for cleaning at your booth (or five (5), 1-gallon jugs of water). Water will be available on event site but containers will not be provided. Please bring soap and disinfectant.

Open fires are not permitted. BBQ grills and propane stoves are allowed. All booths cooking on site will be required to have a certified 5lb fire extinguisher. These are available to rent for $15 on the day of event. A credit card or $50 deposit is required.

Your booth space in not intended for the parking of a vehicle. All vehicles must be removed from the event site by 10 a.m. on Saturday, February 8th.

If you will be promoting, selling, or displaying a company or organization’s name, product, service, etc. at your booth you must inform the event coordinator prior to event.

SELLING or GIVING OUT OF BEVERAGES IS PROHIBITED!

If there is an interest in becoming an official sponsor of the event, please see the sponsors page for details.

Final, on-site registration

A representative from your team will need to check-in at final registration on Saturday, February 8, 2014. Refer to the site map on the Info page for the Registration Tent location.

It is recommended that check-in and booth set-up be completed on Saturday by 9:30 a.m. Final inspection at 10 a.m.

Registration Hours of Operation: Saturday, February 8, 2014, 7-9:30 a.m.

Pre-Registration prices will be:

  • $15 single category
  • $20 for any two categories
  • $25 for all three
  • $50 for Restaurants

Pre-Registration ends January 1st, 2014.

REGISTRATION PRICING AFTER January 1st, 2014 and on-site will be:
  • $25 single category
  • $30 any two categories
  • $35 for all three
  • $60 for restaurants
PLEASE REGISTER EARLY. WE EXPECT TO SELL OUT BEFORE THE EVENT! 

Registration after January 1st and day of event will be $25 single category, $30 for any two categories, $35 for all three and $60 for Restaurants. Registration for the event will close on Saturday, February 8, 2014 at 9:30 a.m. sharp. 

At final on-site registration you will receive:

  • Confirmation of your booth space assignment
  • 1 oz. sample cups, napkins and sample spoons
  • 1 oz. ladle
  • Quart cups to place your chili in for judging
  • 2′ x 1′ sign with your team name to display at booth
  • one - 6ft table
  • Note we DO NOT PROVIDE TENT! (you can rent one if needed)
Fire extinguishers, tents, additional tables and chairs are available for rent. See entry form for more info.
For those participants that did not pre-register, we will be taking applications at final registration. Please bring a completed registration form and cash payment. Remaining booths spaces will be on a first-come/first-served basis. These items may not be available if you do not pre-register.

First Time Cooks

Resources for first time cooks:
Any questions, please contact us.