Monthly Archives: February 2016

6th Annual Builders Exchange Chili Cook-off – February 12th

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If you love making chili, having a ton of fun and winning a prize for doing it, then enter your chili in the 5th Annual Builders Exchange of Kentucky Chili Cook-Off on February 12, 2016.   Dig out your favorite recipe or find a copy of your grandmother’s cookbook and start cooking! Awards for First Place, Second Place, and People’s Choice will be provided by the Builders Exchange of Kentucky.

Love the taste of chili and socializing with your fellow members? If so, consider volunteering as a judge or just join us for lunch. Judging is a fun opportunity to taste a variety of chili in a social atmosphere. Judging will begin at 11:00 AM. All members are invited to enjoy a great lunch at 11:30 AM at Builders Exchange of Kentucky. Space is limited so please let us know as soon as possible if you will be attending.

RSVP to Treva Masters at tmasters@bxkentucky.com if you would like to enter.

Click here for full details and registration forms.

Contestant Information and Rules:

  1. Anything goes! Red chili, white chili, chili with no beans: whatever you think is best! Your chili may consist of any kind of meat, pepper, pre-cooked or canned tomatoes, various spices, and other ingredients, such as any variety of beans.
  2. Each contestant may enter only one batch of chili. There will be a 1st, 2nd, and People’s Choice.
  3. Each contestant will be assigned a contestant number by the scorekeeper.
  4. Each contestant will be responsible for turning in his or her crockpot to the judging area by 11:00 AM.
  5. All ingredients must be pre-cooked and ready-to-eat.
  6. Spoons and cups for use in serving chili to the guests will be provided. Condiments will also be provided.

Judges will vote for the chili they like best based on only two major considerations:

Color – Chili should look appetizing.

Aroma – Chili should smell good. This also indicates what is in store when you taste it.

Consistency – Chili must have a good ratio between sauce and meat. It should not be too dry, watery, grainy, lumpy, or greasy.

Taste – Taste, above all else, is the most important factor. The taste should consist of the combination of the meat, spices, etc. with no particular ingredient being dominated.

Aftertaste – The aftertaste or “bite” is the heat created by the various types of spices and or peppers.

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