** Canceled ** Sacramento Beer Festival & Chili Cook-Off Chili Competitors

Rules 1. All teams will provide at least 8 gallons of chili and bring their own prep equipment. Sacramento Beer and Chili Festival will provide serving bowls, spoons, napkins, and a People’s Choice voting box to each team. 2. Chili must be cooked onsite. Propane, coal, and wood chips are all allowed. Fire and Health Department Requirements 1. Contestants will provide their own barbecue or propane stove & Fire extinguisher. 2. If using propane, contestants will chain their tank upright to their BBQ or table. 3. If using barrels to BBQ, contestants must bring cinder blocks or bricks to raise the barrel off the ground. 4. Industry contestants must sign the mandatory Health Department Craven Act form that documents that 100% of your chili is a donation to the Sacramento Beer and Chili Festival. We will provide this form at check- in. 5. Contestants can bring small indoor signage or A-Frame for advertising. You may also distribute your business menus. If you do not have signage, we will have poster board and sharpies to create your own. Important Event Info 1. Mandatory Contestant Meeting at 8:00 a.m. 2. Contestants will be provided with ONE table. 3. Check-in starts at 7 a.m., ready for tastings at noon. and break-down starts at 5pm, We strongly recommend that you arrive at 7 a.m. to give you enough time to prep. 4. All vehicles, debris and signage must vacate park no later than 6:30 p.m. 5. We will be obtaining proper permits from City and County of Sacramento & ABC 6. A copy of 501(C)6 letter with your tax donation will be distributed at the meeting at 8:00 am 7. 8. Judging Chili will be judged by a panel of 3-5 judges- Chili will be assigned a number (1 to 5 with 5 being the best and 1 being the worst) in the following categories- Flavor, Aesthetic and Aroma. We will be crowning four winners- One Industry, One Individual, One Vegetarian (open to industry and individual) and One People’s Choice. Required Deposit- $100.00 $100.00 deposit will be returned to teams the day of the event if paid by check. If paid by CC, deposit will hit your bank account in a few business days. If the team does not show up, the deposit will not be returned and will be considered a donation to East Sacramento Chamber of Commerce. Entry in the chili cook-off contest includes: • Individual Category includes three 5 oz. beer tasting mugs. • Industry Category includes three 5 oz beer tasting mugs. Please complete the following information and mail with $100 check to: East Sacramento Chamber of Commerce, 3027 I Street, Sacramento, CA 95816. If using a credit card, a $3 credit card processing fee will be added to your payment. Deposit will be returned to teams the day of the event either by check or electronically. If the team doesn't show, the deposit will not be returned and will be considered a donation to the East Sacramento Chamber of Commerce. Division- Please select what division you will be competing in. Individual (no more than 3 people per team) Individuals cannot be employed in the kitchen of any restaurant, bar, or catering company. Three beer tasting mugs will be provided to each team. Industry (no more than 3 professional chefs per team). Three beer tasting mugs will be provided to each team. Vegetarian (open to both Individual and Industry) will donate the following: Please note that we need an RSVP for your protein choice upon entry. Everything else will be provided as a working pantry, first come first serve. We anticipate having plenty of everything available for all competitors. We will also donate the disposables listed below: Protein Option (15 lbs. per team – please choose one protein only) o Ground Chuck o Picada Diced Beef o Diced Chicken Thigh o Diced Chicken Breast Produce Pantry Tomatoes, Red/Yellow/Green Bell Peppers, Jalapeno, Serrano, Habanero, Garlic, Red Onion, Yellow Onion, Cilantro Potentially having some specialty Spicy Peppers Canned Goods Pantry Fire Roasted Tomatoes, Tomato Paste, Other Canned Tomato Products, Pinto Beans, Black Beans, Kidney Beans, Chicken Broth, Beef Broth, Kosher Salt Traditional Spice Pantry Cumin, Coriander, Salt, Pepper, Onion Powder, Garlic Powder, Chili Powder, Paprika, Cinnamon, etc Specialty Spices by Spiceology Pantry Raspberry Chipotle Rub, Gochugaru Orange, Buffalo Lemon Pepper, Chipotle Herbs de Provence, Harissa Blend, Taco Seasoning, Ancho Chile Powder, Espresso Chile Rub, Black and Bleu Rub, Korean Chile Flake, Chipotle Powder, Bloody Mary, Thai Lime Sriracha, Guajillo Chile, New Mexico Chile Powder, Shoulder Rub, Ghost Chili Powder, Habanero Powder, Birds Eye Chili Disposable Gloves for Each Contestant Nitrile Gloves (Medium or Large), Eco Friendly Agave Tasting Spoons, 2 oz Portion Cups