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| > Events > Annual Chamber Events > Chili Challenge! > Tips for Partipating |
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Tips for Partipating
The Chili Challenge Committee Will Provide:
Tent space
One 8 foot table
Fire extinguisher
All products for serving including plastic spoons, cups and napkins
You Need to Bring:
Large cooking kettle & utensils.
Cutting board & knives
Propane stove & gas tank (call for availability of electricity)
Professional cooking thermometer (call to reserve one)
Ingredients for 20 quarts of chili
Helpful Items to Have:
Paper towels
Oven mitts
Garbage bags
Tin foil
Spoons with long handles
Optional Enhancements:
Table skirting
Booth name
Props and/or costumes
Music / Sound effects
Marketing materials / giveaways to hand out
Please Be Aware That:
- Cooking will be done on the Windsor Green or licensed commercial kitchen
- Meat used must be USDA approved and will be inspected prior to cooking. (Vegetarian recipes welcome)
- Space is first come first served. You may reserve a spot when the tents go up.
- Vehicles may not drive on the Green. Area in front of Green (Broad Street) is for pick-up and delivery only. Parking is available behind town hall.
- Any music/sound effects should be audible in your immediate area only, and should not interfere with or disrupt the displays of other participants.
- If you chose to set up your own tent, you are responsible for your own hand washing station, which must include hot water, anti-bacterial soap and paper towels.
Tricks of the Trade (from our Chili Challenge Veterans)
Cooking at the Chili Challenge really isn't a challenge at all - it's a lot easier than you may think! If you're a little nervous, here are some "tricks of the trade" from our veteran Chili Challengers:
To help you put 20 quarts of chili into perspective: An ordinary 8 serving (2-quart) chili recipe would need ingredient amounts to be multiplied by 10. Depending on your recipe, this could be 16-20 lbs. of meat, 10 cans of tomato sauce (15 oz), 10 onions, 10 tablespoons of chili powder, etc. etc.
Pre-measure your spices the night before the challenge and store them in individual zip-lock bags or plastic containers. Then when you get to the green, just dump them in the kettle.
Decorate your booth if you desire...think of a theme and most of all, HAVE FUN!!!
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