Date: Saturday, March 7, 2026
Purpose: The Town of Crewe Wild Game & Exotic Meat Chili Cook-Off is a community event designed to celebrate creative cooking, support downtown activities, and showcase local talent through fun, fair, and safe competition.
OFFICIAL RULES
1. ELIGIBILITY & ENTRIES
– Open to individuals or teams.
– One entry per individual or team.
– Chili must include at least one non-traditional meat.
Definition of “Wild or Exotic”:
Any meat that is NOT traditional.
Traditional meats: beef, pork, chicken, turkey.
If any traditional meat is used, the chili must also include at least one non-traditional meat.
All meat served to the public must be USDA-approved and comply with Health Department regulations.
Meat may be ordered through The Meat & Greet or another USDA-approved source.
Hunters’ personally harvested game is not permitted unless it meets USDA requirements.
2. YOUTH CATEGORY (16 & UNDER)
– Must be 16 or under on event day.
– Must prepare their own chili (adults may supervise for safety but may not cook).
– Youth compete in the main competition and are also eligible for the Youth Award.
4. COOKING LOCATION & HEAT SOURCES
– No cooking inside the building.
– Cooking may occur outdoors on Community Center grounds or off-site.
– No open flames inside.
– Open flames are permitted outdoors.
– Electric warmers/crockpots may be used inside for holding and serving.
5. FOOD SAFETY
– Chili must be held at safe serving temperatures.
– The Town or Health Department may inspect any entry.
– Any entry deemed unsafe will be disqualified.
6. WHAT COUNTS AS “CHILI” (AND ACCOMPANIMENTS)
– Must be chili-style (meat, sauce, seasoning).
– Beans are allowed.
– No garnishes in judging cups (cheese, sour cream, onions, etc.).
– Accoutrements are allowed only if they are an essential part of the chili experience.
7. QUANTITY, SALES & PUBLIC SERVING
– Participants must prepare enough chili for judges and public tasting.
– Participants may sell chili to the public.
– Each participant must reserve sufficient chili for judges and public tasting.
8. INGREDIENT DISCLOSURE
Each participant must provide a list of ingredients for allergy and safety purposes.
9. JUDGING (BLIND)
Judging will be blind.
Five judges will score each chili.
Scoring:
Taste (1–10)
Texture/Consistency (1–5)
Aroma (1–5)
Overall Impression (1–10)
Maximum per judge: 30 points.
Tie-breaker: Highest Taste score, then Highest Overall Impression.
10. PEOPLE’S CHOICE
Public tasters receive a ticket and place it in the jar of their favorite chili.
11. BEST BOOTH AWARD
Awarded for decoration, creativity, theme, and overall presentation.
12. AWARDS
– Grand Champion (Judges): Name added to perpetual championship belt + plaque to keep
– People’s Choice: Medal + name on perpetual plaque
– Youth Award: Medal + name on perpetual plaque
– Best Booth: Medal + name on perpetual plaque
13. EVENT DAY TIMELINE (Subject to Adjustment)
10:00–11:00 Setup & check-in
11:00–12:30 Final prep/holding
12:30 Turn-in deadline
12:45–1:45 Judges’ tasting
1:00–2:30 Public tasting & voting
~3:00 Awards
14. DISQUALIFICATION
– Missing turn-in deadline
– Food safety violations
– Ineligible meat
– No ingredient list
– Unsportsmanlike conduct
– Failure to follow rules
15. LIABILITY & HOLD HARMLESS
All participants and tasters attend at their own risk.
All cooks, teams, and tasters agree to hold harmless the Town of Crewe, organizers, judges, volunteers, and other participants.
The Town assumes no liability for injuries, illness, damages, losses, or accidents.
16. REGISTRATION
Advance registration is encouraged. Day-of registration is permitted if space allows.
17. WHAT PARTICIPANTS MUST PROVIDE
– Chili
– Ingredient list
– Serving equipment
– Extension cords (if needed)
– Decorations/signage (optional)
Chicken Festival 