Event Cooks

You could win $5,500 in cash prizes!

Is your team, company, or group ready to 'bring the heat' to the 2016 Chili Cook-Off? Get details, register, and learn more about becoming an Event Cook!
Anyone Can Be a Cook!

The 2016 annual Orlando Chili Cook-Off presented by Orlando Weekly 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, Texas!

Cook Categories

This year, we are pleased to offer the following judging categories for our event cooks. Please carefully read the following Cook Categories before registering.

Chili must be cooked on-site for judging. Chili for public tasting and People's Choice may be cooked in advance.

Anything goes! Chili can be prepared in advance, or on-site; No restrictions of meat, beans, or fillers.

All About Vegetables! No meat (or meat-products) can be used. Chili can be prepared in advance, or on-site; Category is also entered in OPEN category, but requires an additional 1 Quart for Judge sampling.

Eateries Only! Local Chef's compete for the 'Best Restaurant Chili'. hili can be prepared in advance, or on-site; No restrictions of meat, beans, or fillers.
People's Choice Award

All competitors will automatically be entered in the People's Choice Award category. 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 Award

Dress up yourself and/or your booth and you may take home the Showmanship Award! One quart (32 oz.) of chili is required to submit for judging. A minimum of seven gallons (7 gal.) must be prepared for distribution to the public for sampling. Additional restrictions apply.

Hungry for more information?

Official Rules Register Now Casi Website

2016 Event Cook Registration

Thank you for your interest in becoming a 2016 Orlando Chili Cook-Off Cook! Please fill out this registration form completely, additional credentials will be sent to the e-mail supplied. We look forward to seeing you there!

Team Information

Leave blank if you don't have a chili name yet.

Day-Of Contact Information

Cook V.I.P Party Passes

Text about VIP Party

Will your team be attending the party?

Cook Categories

How much chili do you plan to make?

Booth Location Add-On's

One Tent (10'x10'), One 6 ft. Table, Two Folding Chairs, Electricity and Upgraded Booth Location

Local fire codes require a 5 lb. 3A40-BC Fire Extinguisher on each cook site. Identification and credit card required as deposit day-of

If you require electricity on your cook site you must select this option. Note: we do not provide extension cords, so bring at least a 25' cord. if you are using a generator, it must be a whisper generator or placed in a generator quiet box.

Cook Agreements & Conditions

Online Account

Additional Cook Information

Gain access to this exclusive 2016 Orlando Chili Cook-Off V.I.P Party! Enjoy a night of free food, beer and wine, and more!

Details will be released in the online Cook Portal. You must R.S.V.P via the registration form; maximum four (4) tickets per cook team.

  • 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 (March 7, 2015) 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, March 7, 2015, 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 may 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 you must request in advance (small fee for electricity).
  • The fee to rent electricity is $25. You are welcome to bring your own generator, but it must be placed in a generator quiet box and 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. If you are using grease you must have a current Class K fire extinguisher. Please check expiration date prior to arriving.
  • If you do not have a fire extinguisher you my rent one for $25.00. (Credit Card only).
  • These are available to rent for $25 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, March 7th.
  • If you will be promoting, selling, or displaying a company or organization’s name, product, service, etc. at your booth you must get permission of Event Coordinator prior to event.

Selling or giving out beverages of any kind is strictly prohibited.

  • Cooking of chili is to begin no earlier than 7 a.m. on Saturday, March 7th (on-site). For CASI category, chili turned in for CASI Judging, ingredients may be chopped prior to Saturday, but pre-cooked meat prior to 7 a.m. March 7th 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:


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.

  • A representative from your team will need to check-in at final registration on Saturday, March 7, 2015. 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, March 7, 2015, 7:00-9:30 a.m.

Pre-Registration prices will be:
— Pre-Registration ends January 1st, 2015.
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.

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

REGISTRATION PRICING AFTER January 1st, 2015 and on-site will be:

  • $25 single category
  • $30 any two categories
  • $35 for all three
  • $60 for restaurants

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.

Resources for first time cooks:

Any questions, please contact us.


Email: somecompany@example.com
Phone: +1 234 567 89 10
Parking & Event Details
2016 Orlando Chili Cook-Off
Saturday, February 6th, 2016

2911 E. Robinson Street / Orlando, FL
Gates open at noon

Get Full Event Details →
Presented by Orlando Weekly
2016 Social Media Sponsor

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Who We Are →

Email: Info@OrlandoChiliCookOff.com
Phone: 407-XXX-XXXX
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