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 submit check by mail. If you have questions about the cook information or entry please contact us.
The 6th Annual RP Funding Orlando Chili Cook-off is the Casi National Open Championship! The Top 3 winning cooks of the Casi category will automatically be entered into the Terlingua International Chili Championship in Terlingua, TX.
We offer five (5) competitions. You must select which category you wish to compete in upon registration. You can compete in multiple categories but the “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 $2,000!
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.
Casi Category – Chili turned in to be judged must be cooked on site. Chili for public tasting and people’s choice may be cooked in advance.
For more information and to become a member, please visit their website www.casichili.net
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.
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.
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.
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.
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!
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:
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.
Registration Hours of Operation: Saturday, March 7, 2015, 7:00-9:30 a.m.
Pre-Registration prices will be:
— Pre-Registration ends January 1st, 2015.
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, March 7, 2015 at 9:30 a.m. sharp.
At final on-site registration you will receive: