Come One, Come All, To the Second Annual Guns ‘N Hoses Chili Cookoff! On February 28th from 5p-7p come to Downtown Tryon for a chili cookoff benefiting the Tryon Fire Alliance. We need you, your family and your friends for a night of good food, good drink and fun all around!

This is a free event, but we encourage you to buy tickets to vote for your favorite chili. Each team will have a bucket, the most tickets in a team’s bucket wins! All proceeds go directly to the Tryon Fire Alliance, so lets fill those buckets. Tickets will be available for sale at the plaza the evening of.

Sign up to cook chili here: https://forms.gle/kxcQpRtPoELyi81t9

If you are simply a chili taster…come out to support all those who are cooking & lend a hand in crowing a people’s choice champion.

GUNS-N-HOSES CHILI COOK-OFF RULES

1. Traditional Chili is defined as any kind of meat (or meat substitute such as

   tofu, etc.) or combination of meats, cooked with chili peppers, spices and other

   ingredients, with the exception of pasta, which is strictly forbidden. Beans may

   be used in competition chili. Toppings of cheese, onion, cilantro, or others may

   be added for presentation.

2. The entry fee will be $0.00 per chili entered. Contestants may enter more than

   one batch of chili, and may enter as a team or individually. Clever team names

   and chili names are encouraged. As are costumes, for the bold. Register

   online at https://www.downtowntryon.org/events.

3. All ingredients must be pre-cooked and prepared prior to the event. The chili is

   to be brought "ready-to-eat."

4. Store bought chili powder is permissible, but complete commercial chili mixes

   are not permitted. Thickeners such as corn meal, flour etc., are permissible.

5. All cooking is to be done in a sanitary manner. Suspicion of failure to comply

   will lead to disqualification for that team.

6. Each individual or team is responsible for cooking no less than two gallons of

   chili and turning in one pint of chili for judging. Judging bowls will be supplied.

   Each team should have a “crock-pot” for samples, to be served in 1-oz cups.

7. Each chili entered will be assigned a number by the judging committee, and

   each contestant is responsible for turning in his or her chili with that number by

   5:30 p.m. to the Tryon Depot. Each team should be set up by 5 p.m. in their

   assigned location.

8. Judges will vote for the chili they like best based on the following major

   considerations: (a) Presentation and Color: The chili should look appetizing; (b)

   Aroma: The chili should smell good (this also indicates what is in store when

   tasted); (c) Consistency: The chili must have a good ratio between sauce and

   meat (i.e. it should not be dry, watery, grainy, lumpy, or greasy); (d) Taste: Taste,

   above all else is the most important factor (the taste should consist of the

   combination of the meat, spices, etc. with no particular ingredient being too

   dominant).

9. Each participant's chili will be distributed to the event guests, as well as an

   individual or team that has submitted their chili to the judges. TDDA will

   provide bowls, spoons and napkins to the teams for distributing the chili to the

   event guests. The chili should be named by the team (the funnier, the better!)

10. The Best Chili Award will be determined by the Judging Committee. The

    People's Choice Awards are determined by the public. The public will be

    entitled to taste each participant's chili. It is up to each participant to entice

    the event guests to try their chili and cast their vote, $1 per vote. The more chili

    a participant has and the more people who try that chili, the more votes that

    participant may get. The decisions of the judging committee are final.

11. First Prize: First Prize Certificate and trophy, public announcement at the event,

    email distribution to all of TDDA membership

    regarding award, other public accolades and bragging rights, including

    possession for the year of Copper Cauldron. The Cauldron shall be returned

    the following year to be defended. People's Choice Award (1st, 2nd, 3rd):

    Trophy, a People's Choice Certificate, public announcement at the event, email

    announcement to all of the TDDA membership, other public accolades and

    bragging rights. Winning individuals or teams will be asked at the event to give

    a brief description of their chili recipe (secret ingredients should remain secret

    though, of course).

12. All contestants must provide their own electric heating apparatus, such as a

    hot plate, crockpot, insta pot, table and an EXTENSION CORD. TDDA will provide the

    staging area, sample cups and judging bowls, and electric connection.

13. The competition is open to men and women of any age (entering as individuals

    or teams), restaurants, companies or organizations of any kind, whether

    Emergency responders or not. Professional chefs and restaurants as well as

    amateurs are allowed and encouraged to compete. TDDA reserves the right to

    refuse participation in the competition to any individual and/or team at the

    discretion of the event committee chairperson. All teams or individuals must

    provide a valid email address when registering for the competition.

    Communication to the registered email address shall constitute notice

    delivered regarding competition matters.

If you have any questions or need any additional information, call or email Steven W. Siler at (828) 449-0905 or

info@tryonfire.com or email downtowndirector@tryonnc.gov.