The Carolina Chili Cookoff holds its first annual competition at Castle Boo Entertainment Complex in Thomasville NC with a guaranteed $1,000.00 prize pool. A minimum $500.00 prize for our first place champion, $300.00 prize for second place, and $200.00 for third place. There will be live music, a bounce house for kids, soft axe throwing, cornhole, beer, wine, cider, and more from 11am-4pm. Entry, which includes a taste ticket, is only $10 per person, and includes access to the fun and games listed prior. Voting will conclude at 3pm and the champion will be announced at 3:30ish pm. All top three finishers will receive an official Carolina Chili Trophy and a cash prize via check. Please see Carolina Chili Cookoff rules below.

2025 Carolina Chili Cook-off Rules

Note: Rules are subject to change at anytime. 

Registration

Contestant sign up & registration may be done ahead of time. Please sign up online at CastleBoo.com or at CarolinaChili.com. Registrations may also be turned in before 10:00 am on the day of the contest if space is still available. Entry fee online is $40 per chili entered, or $50 on the day of the event. Enter contest and grounds at own risk. Owners, Landlords, Employees, Contractors, etc. are not responsible or liable for injury, death, harm, etc. You assume all risks.

(A)          Set Up and Tear Down Information

1.     Contestants may begin setting up their booths/tents on Saturday, beginning at 8:00am. The contest area and spaces will be designated and marked prior to the event. Prior to 10:00 am, vendors may pull their vehicle close to the cooking area in order to unload their equipment, but must then park in the parking lot immediately after unloading to help avoid congestion in the contest/midway area.

2.     Contestants must provide their own display tents/canopies, chairs, etc. Castle Boo will provide a 4’x8’ table for each contestant and the tasting/sampling cups. Your tent/canopy must be anchored with adequate weight or a method to secure it in the event of high winds. Please create a visually pleasing booth area, with good signage and a trash receptacle, and keep your area clean.

3.     Chili cooks often run out of chili before the end of the event. We kindly request that you do not tear down your booth/table until the judging has officially ended at or after 3:00pm. Winners will be announced around 3:30pm.

(B)          Chili Cooking Rules

1.     Chili Cooking Equipment. Cooks are expected to provide their own propane cook stoves, serving utensils, pot, fire extinguishers, etc. There is little to no electricity available. Each cook is expected to utilize safe and clean stoves, pots, utensils and other equipment. Event organizers reserve the right to disqualify any contestant for food or equipment safety reasons if deemed necessary.

2.     Chili Preparation. Chili may be prepared in advance or at the event, but should be kept warm in a healthy and safe manner.

3.     Ingredients. Any and all ingredients that are safe to be consumed are permitted.

4.     Cooks Must Be Willing To Taste Their Own Chili. If requested to do so by a judge or event organizer, a contestant must taste their own chili. Within reason, failure to do so may result in disqualification. It is also requested that your chili be labeled as to its heat for the public’s benefit.

5.     One Chili Per Entry. Each head cook is responsible for serving a sufficient amount of chili that he/she intends to be judged and turning in one cup from that pot. No more than one judging sample may be taken from any one pot.

(C) Cooks are required to prepare at least three gallons of chili for the event. Four Gallons or more (16 quarts) are suggested in case of high turnout. If you run out of chili, you can no longer punch taste tickets which is likely to hurt your chances of winning or placing.

1.     Cooks Must Sign Number Slips. Chili cooks will be assigned a random, anonymous number in order to keep each chili cook confidential for judging purposes.

2.     Filling Cups. Judging cups will be filled to 3/4 full prior to being turned in to the judges and before tasting begins. Staff will come around and provide and collect these cups and samples between 10:30 and 11:00am.

3.     Judging Rules. A complete set of judging rules will be given to the judges on the morning of the event. A single score will be computed for each entry, with consideration given only to the Consistency, Texture, and Taste of the chili. NOTE: Heat is not a grading factor for the judges. The judges top three scores will be added at a weight of 35% of the publics score. SO, if the public voted for first place with 100 votes, and the judges voted for the same chili as first place, this would add 35 votes to this cooks total. The same is true with the 2nd and 3rd place contestants.

4.     After tasting and judging are complete, and the winners are announced, only then may contestants choose to sell their food. No selling is permitted before this time.

5.     Penalties. Failure to comply with event rules is subject to disqualification of that entry. The decision of the officials and public are final. In the event of a disqualification, the official monitoring the event must immediately notify the head cook and give the reason(s) for disqualification.

6.     Rain Date: In case of rain, the Carolina Chili Cookoff will be held either the following day, or, the following Saturday. Any and all updates can be found at www.Facebook.com/carolinachilicookoff/