Congratulations to all of the winners and thank you to all cooks that competed in the cook-off this year. It would not have been possible with out you!!! |
| RED CHILI WINNERS 1st: Hank Wedemeyer, Denver, Colorado #365 2nd: Marc DeBruyne, Lakewood, Colorado, #495 3rd: Kyle Haberman, Scottsbluff, Nebraska, #453 4th: Julia Kimball, Highlands Park, Colorado, #448 5th: Rocky Kimball, Highlands Park, Colorado, #449 6th: Steven Lee, Longmont, Colorado, #500 7th: Stephanie Lee, Longmont, Colorado, #499 8th: Jack Dumbauld, Denver, Colorado, #366 9th: T.J. Kaufman, Denver, Colorado, #450 10th: Judy Haberman, Scottsbluff, Nebraska, #452 11th: Greg Rees, Cheyenne, Wyoming, #489 |
| GREEN CHILI WINNERS 1st. Steven Lee, Longmont, Colorado, #500 2nd. Hank Wedemeyer, Denver, Colorado, #365 3rd. Kyle Haberman, Scottsbluff, Nebraska, #453 4th. Nick Dodson, Cheyenne, Wyoming, #485 5th. Jeannie Rees, Cheyenne, Wyoming, #490 6th. Greg Rees, Cheyenne, Wyoming, #489 7th. Dustin Ludwig, Torrington, Wyoming, #456 8th. Bob Ledet, Cheyenne, Wyoming, #482 |
| Showmanship 1st. Steven Lee, Longmont, Colorado, #500 2nd. TJ Kaufman, Jack Kaufman, 3 Firecrackers and 1 Hot Irishwoman, Sun City, AZ, #450 3rd. Greg and Jeannie Rees, Donner Pass, Cheyenne, Wyoming, #489 4th. Bob Blackburn, Steve Sorok, Lonesome Dove, Mitchell, Nebraska, #488 5th. Brian Klava, Booty Hunters, Douglas, Wyoming, #487 6th. Kyle Haberman, Scottsbluff, Nebraska, #453 7th. Bob Ledet, Cheyenne, Wyoming, #482 |
| PEOPLE'S CHOICE WINNERS Red Chili 1st: Mark Aragon, Laramie, Wyoming, #484 Green Chili 1st: Leonard Stanley, Chugwater, Wyoming, #459 Salsa 1st: Russ Donaldson, Cheyenne, Wyoming, #492 |
| Salsa Competition 1st (Tie): Mark Aragon, Laramie, Wyoming, #484 Jack Kaufman, Sun City, Arizona, #450 |
| Junior Competition RED CHILI Katie Lee, Longmont, Colorado, #498 GREEN CHILI Cameron Klava, Douglas, Wyoming, #487 |
| 2007 Winners & Cooks Registration and Rules |
| June 14th, 2008 |
| June 14th, 2008 |
Chili Cooking
CHILI COOKED ON SITE: All chili must
be cooked from scratch on site the day of
the cook off. All chili must be prepared in
the open (no cooking in motor homes,
etc.)
ONE RED CHILI PER COOK: Each
head cook is responsible for preparing
one (1) pot of chili that he or she intends
to be judged and turning in one (1)
judging cup from that pot. No more than
one (1) judging sample can be taken from
any pot.
PENALTIES: Failure to Comply with
CASI rules will result in disqualification of
an individual cook.
CHILI COOKED ON SITE: All chili must
be cooked from scratch on site the day of
the cook off. All chili must be prepared in
the open (no cooking in motor homes,
etc.)
ONE RED CHILI PER COOK: Each
head cook is responsible for preparing
one (1) pot of chili that he or she intends
to be judged and turning in one (1)
judging cup from that pot. No more than
one (1) judging sample can be taken from
any pot.
PENALTIES: Failure to Comply with
CASI rules will result in disqualification of
an individual cook.
Showmanship
- At least one (1) member of each
showmanship team must enter the chili
competition. - Contestants should bring sign(s)
identifying your chili team name and
chili booth, decorations, props,
costumes, battery-powered amplifier,
musical instruments, giveaways and
any other equipment may be used in
showmanship. - JUDGING CRITERIA: Showmanship,
like chili, must be in good taste and is
judged on the following five (5)
criteria: THEME, COSTUME, BOOTH
SET-UP, ACTION, and AUDIENCE
APPEAL.
Salsa Competition
- Salsa must be prepared on site.
- Enough salsa must be made for
samples. - Salsa Competition winner will be
selected by a People's Choice Award. - You will receive a FREE cooker's
Packet with your entry.
General Guidelines
- All cookers will need to get a permit
from the State Department of Health.
They will be on site to issue permits
and there is NO FEE for chili and
salsa cookers. - Cooker's bags will be given to each
entry. - After a sample of your chili has been
submitted to be judged, cookers may
add beans to their chili to increase
supplies. - It is recommended that cookers cook a
minimum of 2 gallons of chili to have
ample samples for People's Choice
Award.
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