Registration Prior to Cookoff
All Corporate Chili Teams must register on the Chili on the Green website www.chilionthegreen.com no later than October 1, 2021. Any team registering after that date will not be accepted. Spaces are limited so register early.
You will assigned an 11’ by 11’ booth space. We can provide you with a 10’ by 10’ tent an 8-foot table and 2 chairs for a fee of $250 or you can bring your own. If you want to rent from us, you must reserve your tent, table and chairs no later than 3pm October 12th. To rent this equipment call or text Bob Piland @ 918-407-9771.
Day of Cookoff Check-in
Check-in, the day of the cookoff will be between 11:30am and 1:00 pm. All Corporate Teams must be checked in at the official check-in table during that time period. Any cooks that have not registered prior to 1:00 pm will not be allowed to participate. There will be no exceptions.
A schedule for the day’s events including cooks’ meetings, turn-in times, judging and the announcement of winners has been developed and we will do our very best to adhere to the times shown. Click here to access the official schedule:
Non-ICS Official Rules
The general public will be purchasing “all you can eat” wrist bands and tasting kits at the eventto help raise money for our charities. Each competing Restaurant and Corporate team must prepare a minimum of 10 gallons of their best chili. There are no rules governing ingredients or color and you may prepare your chili on site, at the event or in advance at any location of your choice. Regardless of where you prepare your chili, it must be temperature hot and ready to serve to the public at 5:30pm sharp.
The only acceptable method for heating chili at the venue is with propane gas or Sternos. You will need to provide your own propane and heating source. There will be no electricity available. We will provide you with a list of health department rules governing cleanliness and sanitation prior to the event. We will have several hand wash stations at the event.
Public Taster Samples.
Taster kits will be sold to the public to help raise money for our charities. Corporate Teams will be required to provide a minimum of 10 gallons of chili to give away as public taster samples. This chili may be prepared on site the day of the cookoff or off site prior to the cookoff and reheated for the public. Chili ingredients must be from licensed and inspected sources (no wild game allowed). Cookoff staff will come to each team’s tent to verify they have the required amount of taster sample chili. Any team that does not have the required amount will be disqualified from the competition and will not be eligible for any prize money or awards.
The general public will begin tasting chili at 5:30pm. If you start serving earlier than that time you will be disqualified. The public will have tickets in their tasting kits and will use those tickets to vote for their favorite chili. Chili will be served to the public in 2-ounce portions. Each tasting kit sold to the thegeneral public will have five 2oz tasting cups. The Kiwanis Club of Tulsa will provide you with a 1/2oz ladle and a supply of additional 2oz tasting cups for individuals who run out. It’s really simple: the chili with the most votes wins. Chili tasting will end when all the chili is gone or 8:00 pm, whichever comes first. The tickets will be collected and counted at 8:00 pm and the awards will be presented from the Guthrie Green Main Stage at 9:00 pm
Only people wearing an official Chili on the Green Wristband will be allowed to vote for the People’s Choice Award. Also, please keep in mind this is a charity fundraising event. We need you to help us by encouraging the general public to purchase wrist bands and tasting kits. Tasting kits are 1 for $10, 2 for $15 and a family pack of 4 for $20.
Overall People’s Choice Award
All ICS cooks will be eligible for the People’s Choice Chili awards based on their public taster samples given away. The winner will be selected by the public using tickets or tokens issued to them with their taster kits. They will be instructed to give their token to the chili cook or team they feel is the best. Each team or cook will be given a receptacle to collect the tokens from the public. The receptacles will be gathered, and the tokens counted to determine the winner.
Corporate People’s Choice Award
In addition to being eligible for the Overall People’s Choice Award above, Corporate Teams will also be competing for bragging rights and a traveling Corporate Chili Champion trophy. The public will be issued an additional token to vote specifically for the best Corporate Chili Team. Each Corporate team will be given two people’s choice receptacles, one for Overall People’s Choice and one for Corporate People’s Choice. The receptacles will be gathered, and the tokens counted to determine the winner.
they feel is the best. Each team or cook will be given a receptacle to collect the tokens from the public. The receptacles will be gathered, and the tokens counted to determine the win
Best Booth Award
To make the event more fun we will be awarding $1000 for the best decorated booth. Chili OnThe Green officials will solicit volunteers from the general public on the day of the event to form a secret panel of judges who will then be tasked with selecting the best decorated booth. All chili booths (corporate, restaurant and ICS competitive) will be eligible for this award, so the competition will be stiff! Keep in mind that the more fun or crazy your booth is, the more people it will attract. The more people you attract, the better your chances are for winning the coveted Best Booth award. Make it fun, but it must be family friendly. Any booth deemed un appropriate will be shut down and removed from the competition.