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Gatlinburg Chili Cookoff Participation Form

WHAT WE WILL SUPPLY: 

  • Entertainment & Excitement! 
  • 4 OZ. CUPS FOR CHILI & SPOONS
  • 36 Gallons of Beans: Choice of KIDNEY BEANS, WHITE KIDNEY, PINTO BEANS, BLACK BEANS, OR MILD CHILI BEANS
  • (1) 10’x10’ Tent, (2) 8’ Tables & (2) Chairs
  • Minimal Electric Power for Lighting Only

WHAT YOU WILL NEED: 

  • 50 GALLONS OF CHILI - FROM SCRATCH
  • Napkins, Cooking and Serving Utensils 
  • Cups needed besides the paper chili cups Decorations/Signage for your chili booth 
  • Lighting and extension cords 
  • GAS powered stove(s), not electric 
  • Non-electric coolers for refrigeration needs 

There Is NO Participation Fee

*A $125 deposit will be required with each application. Deposit will be fully refunded upon contestants arrival on site. 

You must read and agree to Participant Guidelines.


APPLICATION DEADLINE 

October 4, 2024 

If you have any questions or concerns, please call (865) 436-0523 or email the CVB Events Team.

Chili Cookoff Participation Form



Bean Request Form

1. If you choose to use a different bean than what is provided, you must use a Bush's® Beans product.

2. If you are unable to participate and have placed a bean order, your beans must be returned to the Events office by November 10th. Otherwise you will be invoiced for the beans at retail cost.

 

Order must be placed by October 4th, 2024

Email the Events team or call 865-436-0523 with any questions

 

Beans are only available in one gallon cans.
You can only order a total of 36 cans for each participating vendor.  
Please only request the bean amount you require for your recipe.

 

Enter the number of gallons you need for each bean below.  Leave 0 if you do not need beans of that type. 

* Indicates a required field.

35th Annual Gatlinburg Chili Cook-Off 

presented by Bush's Beans

November 7, 2024 from 5:00 – 8:00 PM

Official Rules & Regulations 

  1. Chili is defined as an original, very tasty concoction that contains spicy seasonings, chili peppers and often tomatoes, beans and meat. Vegetarian Chili is acceptable.
  2. Cooks must prepare a minimum of 50 gallons (1,600 4oz servings) of chili for tasting during the Chili Cook-off. All 50 gallons may be prepared off premises, brought to the event & kept hot for sampling. Bush's® Beans must be used in your recipe.
  3. The GCVB Events Division will supply spoons, cups for chili, entertainment, booth space, and awards.
  4. Tents supplied by the GCVB Events Division will be the only ones allowed on-site, in order to maintain a professional appearance for the event.
  5. Awards will be given for 1st, 2nd and 3rd Place Chili which is judged by a panel of “tasting” judges. Categories are listed on front of application (please check appropriate category).
  6. Additional awards will be given for Best Booth Presentation and the “People’s Choice Award.”
  7. Demonstrations / Solicitation of votes for the People’s Choice Award are permitted from inside your booth ONLY. Soliciting votes is NOT permitted outside of your booth. All contestants and support teams are asked to respect other vendors & rules.
  8. No Live Entertainment at your booth (such as live bands or karaoke).
  9. Teams are subject to Health Department and Fire Department inspection and must comply with all Health and Safety Regulations.
  10. Limited electricity is available for lighting booths only. All heating of food product must be performed on propane- fuel or charcoal / wood fired equipment provided by team. All cooking equipment is subject to fire department inspection. Portable generators, safely placed and used, are permitted as long as noise levels produced by the generator do not interfere with any event function or participant.
  11. The decision of the judges shall be final.

Chili Judging and Preparation Rules

  • The chili to be judged MUST BE 100% IDENTICAL TO THE CHILI SERVED FOR PUBLIC TASTING.
  • No chili recipe may be prepackaged in anyway prior to the preparation period. The only exceptions are canned tomatoes, tomato sauce, beans, peppers, pepper sauce, beverages, broth and grinding or mixing of spices.
  • A representative of the GCVB shall conduct a contestant’s meeting at which time final instructions are to be given. This meeting will be no later than 1 hour prior to the official starting time of the cook-off, which begins officially with sampling beginning at 5 pm. You MUST send someone to this meeting to represent your organization/business.
  • Contestants are responsible for supplying all their own cooking utensils, etc. Contestants must also supply napkins, lighting, extension cords, GAS stove for cooking/heating, and non-electric coolers for refrigeration Tent space is limited, and applications will be taken on a first come, first served basis.
  • Each contestant will be given a contestant’s letter from the Chief Scorekeeper and be given a container. Each chili contestant should verify that the letter on the side of their container is the same as their contestant’s letter assigned to them by the Chief Scorekeeper. Chili participant will deliver their chili for judging to the “Chili Judging Area” located on site”. Please see Event Staff regarding judging area, when checking in your chili for the “Judges Choice” contest.

In consideration of being allowed to participate in this special event produced by the GCVB Events Division, we acknowledge that participating in municipal projects can be a hazardous activity and assume all risks associated with this work. We waive all claims to damages against GCVB, the City and against its officers, employees and volunteers for injuries to persons or property, including death and destruction that may arise from this activity and release the GCVB and its officers and employees and agree to hold them harmless from any such liability.