​2017 & 2016 WFA Pacific Region Champions

The Portland Fighting Shockwave want to THANK YOU for entering the Chili Cook-Off

You will find the rules below.  If you have any issues or questions please feel free to reach us via email:   Info@PortlandFightingShockwave.com



CHILI MUST BE 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 in a sanitary manner.

CHECK IN TIME IS SUNDAY MORNING AT 8AM- At check-in you will receive your booth space number.  Once you unload your gear, you will have to move your vehicles to appropriate parking at the facility.  Each team is encouraged to decorate your space to appeal to the crowd of observers.  If you intend to have music please keep it at a low volume.

CHILI CATEGORIES – All categories are allowed.  Chili will be judged by flavor, texture, color, heat and aroma.  You can enter a maximum of 3 varieties of chili per team, i.e. Vegan, Beef, Chicken.

NO INGREDIENT MAY BE PRE-COOKED IN ANY WAY PRIOR TO THE COMMENCEMENT OF THE OFFICIAL COOK-OFF.   The only exceptions are canned or bottled tomatoes, tomato sauce, peppers, pepper sauce, beverages, broth and grinding and or mixing of spices.  Meat may be treated, pre-cut or ground.  All other ingredients must be chopped or prepared during the preparation period.

A HEAD COOKS MEETING WILL BE HELD AT 0845, at which time final instructions are to be given and questions answered.  Cooking will begin at 0900.  The cooking time will be a maximum of 3 hours.  Judging will begin at 12 Noon.  Each contestant will be given 5 bowls for the 5 Judges.  A runner will come to your booth to collect the bowls of Chili for Judging.  Contestants not ready for Judging will be disqualified.  You must prepare at least 4 gallons of Chili for the People’s Choice tastings.

EACH TEAM WILL PROVIDE ALL INGREDIENTS, UTENSILS, AND ACCESSORIES NECESSARY TO COOK THEIR CHILI.  This includes cook stoves and fuel.  We provide electrical power for cooking purposes.  Propane cook tops are also allowed.

We will provide small cups, spoons and bowls for the public tasting.

SANITATION – Cooks are to prepare and cook chili in as sanitary a manner as possible.

INSPECTION OF COOKING CONDITIONS – Cooking conditions are subject to inspection by the Event Organizer or anyone he/she designates.

CLEAN UP – Each team is responsible for the cleaning of their area at the end of the competition.  That means making sure you have all your equipment and removal of all your trash.


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