Judging Procedure and Criteria

Update: The Chili Cookoff has been postponed indefinitely.

This Chili Cook-Off used a double-blind judging procedure:

  • Competitor’s chili entries will be collected in standard containers identified only by a letter (A, B, C, etc.). Cooks will receive these containers at the Cooks Meeting.
  • Judges will not observe the collection process.
  • Entries will be randomly assigned to two groups for the first round of judging. First round judges will also be randomly assigned to each group.
  • Judges will assess the chili entries on the following criteria:
    • The texture of the meat (not too tough or too mushy)
    • Good flavoring and chili pepper taste (not too hot or too mild)
    • Consistency of the mixture (Not too thick or too thin)
    • The blend of spices. How well have they permeated the meat?
  • Five entries from each group will advance to the final round, with a new set of judges, who will select the winners based on the same criteria used in the first round.

For more information: e-mail us.

Castro Valley Rotary