BAMA Chili Pepper Golf Tournament
Friday, April 21, 2023, 1:00pm - Shotgun Start
12 Noon Lunch and Putting Contest
13th Annual SC State Chili Cook-off
Saturday, April 22, 2023 - 10am - 5pm
BELTON CITY SQUARE
6th Annual Kegs and Eggs Chili Cook-off
Back by popular demand
Sunday, April 23, 2023 (Cooks Only, Private Event at Belton Community Center)
Amateur Homestyle Chili Cook-off
Not a professional chili cook? Enter our Community Chili Cook-off. Entry Form Here
Want to be a vendor - Vendor Application
April 22, 2023
An International Chili Society Sanctioned Event
100 N. Main Street
Chief Judge and Scorkeeper
Saturday- CJ: Jim Bright and SK: Rebecca Bright
Sunday- CJ: Dave Violette and SK: Jen Violette
Contact Us and please let us know what category or categories and day that you would like to judge. We will evaluate the space for judges in each category and confirm at a later date what categories that you will be judging. Must be 18 years old.
Categories are as follows:
1. Traditional Red Chili is defined by the International Chili Society as any kind of meat or combination of meats, cooked with red chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.
2. Chili Verde is defined by the International Chili Society as any kind of meat or combination of meats, cooked with green chili peppers, various spices and other ingredients, with the exception of BEANS and PASTA which are strictly forbidden.
3. Salsa must be homemade by the contestant whose name and ICS # appear on the Contestant Application. It may be brought to the site that day or it may be prepared at the Cookoff.
4. Homestyle Chili is defined by the International Chili Society as the cook's favorite combination of ingredients resulting in a dish seasoned with chili peppers and spices.
You are required to attend a judges meeting before each round of judging. the times are listed on the following page along with the location for judging. You do not have to be a professional, but you should have a good palette for judging flavors, texture, aroma, spices and have the ability to know what taste good. You should have a basic tolerance for mild heat that comes from cooking with chili peppers. Typically chili isn’t so hot in terms of spice that you can’t stand the taste. Chili should have a good even heat that is not too hot and not too mild.
This is not a contest of how hot you can make it.