Chili cook-off to be held Saturday
Published 12:00 am Wednesday, March 30, 2016
Have a hankering for some chili?
The Atmore Area Chamber of Commerce’s inaugural Downtown Chili Cook-Off will be held this Sat., April 2, from 11 a.m. until 2 p.m. at Heritage park.
Teams will be competiting against each other to vie for the best chili in the city. Tickets are $10 for all-you-can-eat chili.
Chamber President Bub Gideons said the cook-off is a fundraiser for the chamber.
“We don’t have many (fundraisers) for ourselves,” Gideons said. “We send letters letting others know about our quality of life. We put a lot of money out there to make things happen; Williams Station Day is an example.
“This will just help offset the fundraising for the year,” he said.
Gideons said the chili cook-off started out when Mayor Jim Staff started helping the hospital with the purchase of a machine for last year’s cook-off.
For the chamber, it’s extra fundraising, Gideons said.
Teams, which are comprised of four people, can start setting up for the event at 5 a.m. at the park. The cost to compete in the cook-off is $100. Registration can be done before hand or the day of the cook-off.
Teams participating in the cook-off as of Tuesday include: Pride of Atmore, FNB&T, Empowerment Tabernacle, Pepsi, Popeye’s, David’s Catfish, Mike Stacey/Alfa and Leadership Atmore 2016.
Here are the rules for the cook-off:
• At least four people must register per team and be present during the competition and tasting at all times;
• The chamber is not responsible for any damage, etc., to entry’s equipment or to themselves while they are cooking and serving. A waiver must be signed on the day of the cook-off;
• Teams must supply all necessary equipment for their site. This includes, but is not limited to a tent (no larger than a 10×10), tables, chairs, cooking equipment, ice chest, extension cords, accessories, pots, burners, cooking utensils and fire extinguisher;
• The chamber is not responsible for lost, damaged or stolen items.
• This is a rain or shine event. Competitors need an awning;
• The chamber is supplying tasting cups, spoons and napkins for the public;
• Serving gloves must be worn while preparing and serving chili;
• All health department rules must be followed;
• Team cook site must be kept in a clean and orderly condition;
• All teams must be ready to serve the public by 11 a.m. Chili tasting will last until 2 p.m. or until the chili runs out, whichever comes first;
• Please have a poster with the name of your team or group at your table for display;
• Teams must cook at least five gallons of chili. All chili must be cooked onsite the day of the event; and,
• There are no restrictions on the type of chili that you may prepare (meat with beans, meat only (no beans), wild game, etc.). There are no separate categories.
As of March 23, the chamber had between eight to 10 teams competing in the cook-off.
All chili will be judged as one category. There are no separate categories.
Trophies will be awarded for first, second and third place, as well as a People’s Choice Award (team that raise most donation money and containers decorated provided by team) and Best Decorated Booth Award.
Judging will also be done by taste and look of the chili, as well as blind judging.
Those who would like to register for the cook-off can call Brandy Giger at 251-368-0462 or the chamber at 251-368-3305.